Peanut Butter Fudge
Peanut Butter Fudge
By Amy Crawford, The Holistic Ingredient
Yesterday I suffered through a very difficult experience; only a crunchy peanut butter addict will truly understand my pain. (If you follow me on Instagram you're already a step ahead).
After returning from the shops with a fresh jar of peanut butter (to be dolloped on a slice of fresh banana for afternoon tea), I was utterly devastated to realise that I had in fact purchased smooth NOT crunchy peanut butter. Why they even sell smooth peanut butter is beyond me. How I even managed to buy it is a matter of serious concern.
Of course, in any challenge there is always a blessing, yes?
For the silver lining in this 'cloud' is the most delicious peanut butter fudge recipe - in my opinion one of the very best ways to use up smooth PB (which is certainly not worthy of any space on my banana). This recipe can be whizzed up in ten minutes flat and consumed with joy about 30 minutes later.
> 2 heaped cups coconut flakes
> 1 cup peanut butter (100% natural)
> 1/2 cup melted coconut oil
> 2-4 tablespoons maple syrup or rice malt syrup (to taste)
> 1 pinch of sea salt (if peanut butter not salted)
Line a loaf tin with baking paper. I used a 9 inch by 5 inch tin.
In a food processor (ideally a small one) blend the coconut flakes until smooth. You may need to stop and scrape down the sides often. Add in the peanut butter and coconut oil and blend until smooth. Now add your sweetener of choice, 1 tablespoon at a time so that you can achieve your desired level of sweetness. Add salt if desired.
Pour into your tin and pop into the fridge or freezer until firm. Slice with a hot knife into small squares (it's rich!) and store in the fridge in an airtight container, unless consumed first of course.
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