Friday, 13 February 2015
Salted Chocolate Peanut Butter Fudge [Recipe & Video]
It's the weekend, you've finally made it. You've been good all week, lots of nutritious meals, you've worked hard and now you can finally indulge a little. Treat yourself, that's why weekends were created after all! (Or you haven't, you succumbed to a Prêt chocolate brownie on Wednesday at lunch. But you had a salad that day, it balances out, right?)
Well, ladies, gentlemen. Today I bring you something that the second you get home after work/school/University etc, you will go to your kitchen cupboard, rustle up these few ingredients and thank me when it's done.
There are rumours that this lasts no longer than a day in some households.
This is Salted. Chocolate. Peanut Butter. Fudge.
Now, I must, must, MUST give full credit to the wonderful Laura from Wholeheartedly Healthy for this recipe as she originally posted a recipe for Salted Almond Butter Fudge that I really must make. Laura - you're a genius, so thank you!
I decided I'd tweak it considering one of my favourite combinations is chocolate and peanut butter, plus I adore the combination of salty and sweet. If this had a salted caramel layer I think I'd be living off it for life.
This does contain a lot of coconut based products - coconut oil and coconut milk so if you're not a coconut fan, I'd personally omit the coconut oil for the best butter you can get hold of. I'm not a great coconut fan myself, though found this was fine for me, though more peanut butter could have potentially 'helped' to mask the subtle coconut taste. Nevertheless, I simply love this recipe. It uses simple, clean ingredients that you're bound to have in your kitchen cupboards. Although this is rather calorific, this is a heck of a lot better than something processed. Plus you can easily adapt this recipe with any sort of nut butter and flavours. It's also easy to cut this recipe in half or double it.
Makes 25 pieces
1 cup Coconut Oil
1 cup Peanut Butter
1/2 cup Tinned Coconut Milk
1/4-1/2 cup 100% Maple Syrup (or the best honey you can find)
1/2 cup Peanuts
3 heaped tbsp Raw Cacao Powder
1/2 tsp Sea Salt
Dark Chocolate Chips (Optional)
1. Melt the coconut oil in a heatproof bowl either in a microwave or over a pan of simmering water
2. Add the peanut butter, coconut milk and maple syrup. Mix this all together until it's a a light buttery, fudge-y colour.
3. Add your cacao powder and stir until it's a smooth, chocolate-y consistency
4. Add in your chopped peanuts and chocolate chips if desired
5. Sprinkle in your sea salt to taste
6. Pour into a lined square tin and leave to set in the fridge until firm for a few hours
7. Cut into chunks and store in the fridge for about a week (if it can last that long!)
Let me know if you make this recipe, I'd love to hear your thoughts or if you make any adaptations. Also, if you do make it, please go over to Laura's blog and say thanks for her genius mind!
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