NUTS ABOUT FUDGE

CARAMEL, PEANUTS AND SEA SALT COMBINE FOR A MOUTH-WATERING AND HEALTHY FROZEN TREAT

This is one of my favourite freezer desserts, and I like to keep it ready to grab at a moment’s notice. A decadent delight, it homes in on the irresistible flavour combo of caramel and sea salt. The unique peanutty edge makes it fulfilling for adults with a cuppa, but also brings plenty of happiness to little kids.

LAYERED SALTED CARAMEL PEANUT FUDGE Serves 4–6

INGREDIENTS FUDGE:

270g (1 cup) almond butter

80ml (1⁄3 cup) extra-virgin coconut oil, melted 90g (1⁄4 cup) rice malt syrup

30g (1⁄4 cup) raw cacao powder

1 tsp alcohol-free vanilla extract

1⁄2 tsp celtic sea salt

SALTED CARAMEL:

90g (1⁄4 cup) rice malt syrup

2 tbsp cashew butter or other nut butter 2 tbsp coconut oil

Sea salt, to taste

35g (1⁄3 cup) roasted salted peanuts

METHOD

Line a 12cm x 18cm baking tin with baking paper.

To make the fudge layer, whiz the almond butter and coconut oil in a food processor until smooth. Add the remaining ingredients and process until smooth and creamy. Spoon the mixture into the prepared tin to 3cm deep and smooth the top with the back of a spoon or a spatula.

For the salted caramel and peanut layer, clean the food processor then process all the ingredients except the peanuts until the mixture has a caramel-like consistency.

Spoon the salted caramel over the fudge, smooth with the back of a spoon or a spatula, then scatter the peanuts over and press them in gently. Freeze for at least 1 hour before slicing and serving. If stored frozen for longer, it may need some time in the fridge to soften a little before serving. Sprinkle with extra salt before serving, if you like. Images and recipes from Supercharge your Life by Lee Holmes, Murdoch Books, RRP $35.