PEANUT BUTTER FUDGE



This peanut butter fudge calls for just 5 ingredients and takes less than 20 minutes to make! It’s naturally vegan, gluten free, grain free and dairy free. It’s sweetened with maple syrup which gives it a slightly caramel-like texture.


Don’t be put off with having to bring the ingredients to a boil, there is no sugar thermometer needed, and it’s really easy.


Perfect anytime but would be an easy gift to make to take to friends and family over the Christmas season. This recipe makes 12.


INGREDIENTS:

  • 1/2 cup pure maple syrup

  • 1/3 cup salted natural peanut butter (the kind with just salt and peanuts) or cashew butter for a paleo version

  • 1/4 cup coconut oil (you could also use unsalted butter for a dairy version)

  • 2 teaspoons vanilla extract

  • 1/2 cup roasted salted peanuts or cashews, coarsely chopped


METHOD:

  1. Line a baking pan with 12 mini muffin cases. You could also use a mini muffin pan.

  2. In a small saucepan mix together the maple syrup, peanut butter and coconut oil over medium heat. If your peanut butter is unsalted, add a pinch of salt. At first it might not appear to come together well.

  3. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit and become glossy. If you use a heavy bottom pan, you may need to boil it a little longer.

  4. Stir in the vanilla until well combined. Stir in ¾ of the chopped nuts.

  5. Pour into the cases, top with the remaining 3 tablespoons of chopped nuts and place in the freezer. If you don’t have room in your freezer, refrigerate for a few hours until firm and then transfer to a small container that does fit in your freezer.

  6. Freeze for 2-3 hours. The patty pans will be easy to remove once the fudge has thoroughly frozen. They’ll stick if you try to remove them too early.


NOTES:

  • This fudge does not travel well (unless placed in a cooler) and starts to melt a little after about 30 minutes.

  • I don’t recommend swapping the maple syrup for honey. I tried it and I had a lot of trouble getting the right consistency.

  • Enjoy but remember that whilst this recipe contains clean ingredients, it’s still reasonably high in calories and natural sugar. I stopped at 3! :)

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