Ingredients
- 3 1/2 tablespoons Gut Lovin' Gelatin Powder.
- 1 cup almond milk.
- 1 cup peanut butter, smooth, unsalted.
- 2 tablespoons rice malt syrup.
- 1 pinch sea salt.
Directions
- 1. Dissolve the gelatin in 1⁄3 cup of cold water and let it sit for 5 minutes until it has become gel-like.
2. Heat the almond milk, peanut butter, rice malt syrup and sea salt in a saucepan until almost boiling. Remove from the heat and stir in the gelatin until it has dissolved.
3. Pour into a 10x15cm glass or plastic container. Refrigerate for 1 hour, then cut into squares.
Store in the fridge in an airtight container for up to a week.
We supercharged one of the most popular recipes the Salted Peanut Butter Fudge.
Ingredients
- 3 1/2 tablespoons Gut Lovin' Gelatin Powder.
- 1 cup almond milk.
- 1 cup peanut butter, smooth, unsalted.
- 2 tablespoons rice malt syrup.
- 1 pinch sea salt.
Directions
- 1. Dissolve the gelatin in 1⁄3 cup of cold water and let it sit for 5 minutes until it has become gel-like.
2. Heat the almond milk, peanut butter, rice malt syrup and sea salt in a saucepan until almost boiling. Remove from the heat and stir in the gelatin until it has dissolved.
3. Pour into a 10x15cm glass or plastic container. Refrigerate for 1 hour, then cut into squares.
Store in the fridge in an airtight container for up to a week.