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!
Ingredients
300g peanut butter
200g coconut oil, melted
60ml almond milk
1 teaspoon vanilla extract
Topping
50g coconut oil, melted
1 tablespoon raw cacao
2 tablespoons maple syrup (optional)
Method
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.
Dominique Ludwig
Dominique Ludwig is a Nutritionist MSc and Nutritional Therapist who is also BANT and AFMCP accredited. Dominique works in personalised nutrition with most health conditions.
Founder of the Nutrition and Lifestyle Programme Renew Reset Recharge. Dominique is also Head if Nutrition at Meyer Clinic Chichester.
Dominique has an enviable list of worldwide clients from actresses, Popstars, athletes and entrepreneurs
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