I have actually made this completely sugar free for a diabetic
friend of mine and they were still absolutely amazing. The peanut part is
completely sugar free and the sweetness comes purely from the almond milk and
coconut oil. Genius! The topping can be made without any sugar at all (although
my palate prefers a little maple syrup to take the edge off them). I have recently
found out that I am a super-taster. This means that I taste bitter foods in a
more extreme way to non-super-tasters. This completely explains my aversion to
very dark chocolate (above 70%) or strong coffee!
- 300g peanut butter
- 200g coconut oil, melted
- 60ml almond milk
- 1 teaspoon vanilla extract
- 50g coconut oil, melted
- 1 tablespoon raw cacao
- 2 tablespoons maple syrup (optional)
- Add the peanut butter to the bowl of a food processor and pour in the melted coconut oil. Mix well on a medium setting until combined.
- Pour in the almond milk and vanilla extract and continue mixing until combined and smooth.
- Pour into a greased and lined 2lb loaf tin and pop into the fridge for 30 mins to set. You can speed this process up by
popping the loaf tin into the freezer for 15 minutes!
- Melt the coconut oil in a pan. Take off the heat and whisk in the cacao and the maple syrup. Pour over the chilled, set fudge and return to the freezer or fridge to set.
- When completely cold, slice into small squares and store in a glass jar in the fridge.
The fudge will last for at least a week in the refrigerator.