Peanut butter fudge
Who doesn’t love chunky squares of buttery, sweet fudge? We’ve come up with an equally gorgeous, gooey, indulgent recipe that uses fewer candied ingredients.
MAKES: 21 SquArES
200g (7oz) desiccated coconut
225g (8oz) peanut butter 110ml (4fl oz) melted coconut oil
3-5tbsp maple syrup Pinch sea salt
1tsp vanilla extract
50g (1¾oz) dark chocolate, melted, to decorate 1 Line a 22 x 12cm (8½ x 4½in) baking tray with baking paper.
2 Add the desiccated coconut to a food processor and blend to a creamy paste.
3 Add the peanut butter and melted coconut oil and blitz, before adding the maple syrup a tablespoon at a time. Tasting often to reach your preferred level of sweetness. 4 Finally add the sea salt and vanilla extract.
5 Transfer to the lined tray and spread evenly.
6 Place in the freezer until firm (around 15 min).
Drizzle with melted dark chocolate. Use a hot knife to slice into squares and serve at room temperature.