This creamy fudge is the perfect summer snack or dessert. Delicious and satisfying, quick and easy to make, and keeps well in the fridge for long periods of time – winner! Make a batch to have on hand for when guests are coming over or for when you feel like a satisfying sweet treat! Like most of my recipes in my eBook- Hearty Vegan Thermo Cooked, this recipe is dairy free, egg free, refined-sugar free and gluten free but yet still very satisfying! And unlike most sugary sweets, you’ll be satisfied after just one square. Enjoy!
Makes 14
+ gluten free
+ vegetarian
+ vegan
+ dairy free
+ soy free
+ egg free
Ingredients
60g desiccated unsweetened coconut
60g coconut oil
130g natural peanut butter
40g maple syrup
Pinch fine sea salt
1/2 tsp vanilla extract
Crushed peanuts (optional)
Coconut flakes (optional)
Method
- Line a 25cm x 10cm tin with baking paper, or use a non-stick silicone baking pan. Set aside.
- Place desiccated coconut into TC bowl and blend for 20 seconds, speed 9. Scrape down sides.
- Add coconut oil and melt for 3 minutes, 60C, speed 2.
- Add peanut butter, maple syrup, salt and vanilla extract. Mix for 1 minute, 50C, speed 2.
- Transfer mixture to loaf pan and spread into an even layer. Sprinkle crushed peanuts and coconut flakes on top if using - these will sink in but that’s okay. Refrigerate for a minimum 4 hours.
Slice into squares and enjoy. Serve straight from the fridge.
