CRUNCHY CHOC PEANUT FUDGE

This recipe came about when I was trying to replicate the flavours of a Reese bar for a family member who loves them.

It’s a really simple recipe and doesn’t take long to whip up.

It makes 8 smallish serves, so, by all means, feel free to double the recipe. It freezes well when covered in some baking paper.

Ingredients-

• 1/3 cup of 100% peanut butter (crunchy or smooth) * see note

• 3 Tbsp of coconut oil

• 3 Tbsp of coconut flour

• 3 Tbsp of raw cacao powder

• 2 Tbsp of raw honey

• 1/2 tsp of vanilla

• A pinch of pure salt

• 1/3 cup of raw or roasted peanuts.

Icing:

• 2 Tbsp of coconut oil

• 2 Tbsp of honey

• 1 Tbsp of peanut butter

• 1/2 – 1 Tbsp of raw cacao powder

You will need-

1. A food processor

2. Small saucepan

3. Small container lined with baking paper

Method:

1. Add all ingredients for the base to the food processor. Blend on high until the mixture comes together (30 seconds- 1 minute)

2. Add peanuts and pulse to combine. You want the peanuts to still have some texture.

3. Pour mixture into a small container and put in the freezer.

4. Gently melt the coconut oil for the topping over a low heat.

5. Once just melted, add all the other ingredients and mix well.

6. Remove slice from freezer and pour over the icing.

7. Place back in the fridge for 1-2 hours before slicing.

8. Cut into small squares and store in the fridge for up to a week or freezer for a month.

Note-

Some peanut butters have added preservatives, vegetable oils, sugars, processed salts and other unnecessary ingredients.

Look for one that is 100% peanuts, with some natural salt.

Making your own is an easy and affordable way to know exactly what is in it.

Just add your peanuts and some good quality salt to a high powered food processor and blend until it resembles peanut butter, scraping down the sides regularly. Store in a glass jar in the pantry.

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