Right here it’s! Luke’s low carb salty peanut fudge is yours to make at dwelling – however be warned, it’ll be arduous to cease at only one piece.
Substances
- 460 g (2 cups) coconut butter, melted
- 500 g (2 cups) easy peanut butter
- 125 ml (1/2 cup) melted coconut oil
- 3 tbs maple syrup, coconut nectar or monk fruit syrup
- Pinch of sea salt
- 1 tsp vanilla bean paste or powder
- 2 tbs crushed roasted peanuts
Technique
Step 1.
Line a 20 cm sq. cake tin with baking paper.
Step 2.
Add the coconut butter, peanut butter, coconut oil and your sweetener of option to a meals processor and blitz till nicely mixed. Scrape down the aspect with a spatula, add the salt and vanilla and blitz once more briefly, then pour the combination into the ready tin and unfold it out in a fair layer. Sprinkle the crushed peanuts over the combination, then switch to the freezer and go away for 20 minutes, or till set agency.
Step 3.
As soon as set, take away the fudge from the freezer and carry it from the tin by pulling on the perimeters of the baking paper. Utilizing a scorching knife, minimize it into 18 even diamonds or squares. Get pleasure from instantly, storing any leftovers in an hermetic container within the fridge for as much as 10 days or within the freezer for as much as 1 month. (If frozen, go away at room temperature for 5-10 minutes to melt earlier than consuming for greatest texture and flavour.)
TIP: For those who add an excessive amount of sweetener right here the combination can seize up and get a little thick. It’s no massive drawback, although – simply skinny it out with a bit extra melted coconut oil and also you’ll be sorted.
Makes 18 squares
Eat Extra Vegan by Luke Hines.
Out there now. Printed by Plum. Images by Mark Roper. Go to Booktopia to buy.
