If you are a peanut butter addict then you'll love this fudge! The smoothest, creamiest, treaty-ist form of peanut butter you'll find!
I drizzled my fudge with dark chocolate for extra decadence. Of course I used my Real Food Source chocolate which is the best chocolate I've ever found for melting down in recipes (or just eating on its own!)
...Oh, and what a good way to bring in a little reminder about my giveaway. Oh so subtle! :-)
There are just 3 days left on the giveaway for a pack of 10 organic dark chocolate bars by Real Food Source. There are 3 individual prize packs in total so you stand a good chance to win!
I've copied the entry form below again.... please join in and share the love. Once you've done then scroll on the down to make the fudge!
Recipe: Salted peanut butter fudge
Recipe adapted from I Quit Sugar
Approx. 24 squares
- 2 tbs coconut oil- melted
- 2 tbs syrup of choice*
- 2-3 drops stevia to taste (optional)
- 1 tsp vanilla extract
- 2 tbs coconut cream (I used the thick part of the top of a can of coconut milk)
- ½ a jar of smooth unsalted peanut butter (175g)
- A sprinkle of sea salt- for topping
- Dark chocolate- for topping
Melt the coconut oil, syrup, vanilla and stevia together in a pan over low heat. Add the remaining ingredients and mix well until softened and completely blended. Do not allow the mixture to boil.
Pour/spoon the fudge into a lined loaf tin (mine was approx 9x3” in size) smooth the top level and then add ridges with a fork. Sprinkle with the sea salt.
Freeze the fudge for 1-2 hours until set. Slice and drizzle with dark chocolate if desired. Store in the fridge to prevent softening.
*I used yacon syrup as it’s a nice thick syrup but brown rice syrup or coconut syrup would also work well. If omitting the stevia you’ll need to add 2tbs extra syrup.
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