Food · Sweet

Peanut Butter Fudge

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Fudge is something I really miss, being all dairy free (from cow milk), and always trying to make something similar, so I found this recipe and decided to give it ago – turns out, it’s delicious. As this also is made with peanut butter, its a match made in heaven. Super easy to make and can sit in your freezer for a long time – if it lasts that long that is.

  • 120 g desiccated unsweetened coconut
  • 250 g creamy peanut butter
  • 120 ml melted coconut oil
  • 5 tbsp maple syrup
  • pinch of sea salt
  • 1 tsp vanilla extract
  1. Prep two loaf pans or boxes with some greaseproof non-stick paper
  2. In a food processor or blender, blend the coconut until smooth. The coconut might need a little swirl with a spoon once in between the blending process.
  3. Add the melted coconut oil, the peanut butter and maple syrup. If the batter gets too thick, add more melted coconut oil
  4. Add the sea salt and vanilla extract and season and sweeten after taste
  5. Pour the batter into the trays and freeze for about 20 min, take them out and cut out squares with a hot knife
  6. Let soften a minute or two before serving

Note: Can be kept in the fridge for around 10 days or in the freezer for 1 month

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Inspired by Minimalist baker 

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