This fudge recipe was a happy accident on my part. I was playing around with a base for a slice that went terribly wrong, and upon getting rid of the base I decided to throw in the rest of the ingredients lying around and what resulted was a thick and creamy mixture perfect for a fudge. You will love this recipe, because there are hardly any ingredients, it’s incredibly easy to make and it’s not jam packed with sugar like more traditional fudge recipes. It’s also ready in under 30 minutes.
This fudge is thick and creamy and to all you peanut butter addicts out there (I know a few!), you will love the creamy, peanut-y flavour. These are great as snacks, and as a sweet treat after dinner. The fudge will keep well in the freezer for up to a month and in the fridge for 5-10 days – if it lasts that long!
Makes 21 – VG, DF, GF
Serving size = 1- 2 squares
2 cups desiccated coconut
3/4 cup dark roasted peanut butter (I used Mayvers)
1/2 cup coconut oil (melted)
3 tbsp. rice malt syrup
2 tbsp. organic cacao powder
1 tsp. salt
2 tbsp. vanilla coconut yogurt
a little extra cacao to sprinkly on top of the set fudge
- Add desiccated coconut into a high powered blender or food processer. Blend for roughly one minute to turn into a very fine powder, almost a buttery consistency.
- Now add all other ingredients and blend until well combined and a thick cake like consistency is achieved.
- Line a baking tray with baking paper and pour mixture into the tray and smooth the mixutre out so it sets evently.
- Place the tray in the frezer to set for 15-20 minutes to set.
- Once set, use a knife (heated under hot water) to slice into square bites and enjoy!
- If you aren’t a fan of peanut butter, you can replace it with almond butter, or another nut butter spread you prefer, it will still work really well!