This vegan fudge is a really quick-and-easy-to-make, low GI sweet treat. If you’re not able to eat peanuts, you can easily sub it with another nut or even a seed butter.
Makes: 20 pieces
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup peanut butter
- ¼ cup coconut butter, softened
- ¼ cup coconut oil, melted
- ¼ cup sweetener (rice malt, honey or maple syrup)
- Pinch sea salt
- 2 tbsp raw cacao
- ¼ cup peanuts (optional)
Method
- Place the peanut butter, coconut butter, coconut oil, sweetener, sea salt and cacao into a food processor and mix on a low speed to just combine.
- Line a slice tin with non-stick baking paper. Press the ingredients into the tin with a large wet or silicone spoon. Press the peanuts into the slice and chill in the fridge for a couple of hours.
- Slice with a large, sharp knife and store in the freezer.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
