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RECIPE
Makes 12-24 pieces
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INGREDIENTS
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Peanut Butter Fudge:
- 1 cup peanut butter
- 2/3 cup cacao butter
- 3 tbsp maple syrup
- Pinch of sea salt
Cream filling:
- 1/3 cup cashews (soaked overnight)
- 2 tbsp coconut cream
- 1 tsp vanilla bean paste
- Juice of half a lemon
- 4 tbsp maple syrup
- 4 tbsp coconut oil or cacao butter
Chocolate topping:
- 1/4 cup cacao butter
- 2 tbsp cacao powder
- 2 tbsp maple syrup
- 2 tbsp coconut water
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PREPARATION
Peanut Butter Fudge:
- Melt the cacao butter gently in a bowl over a saucepan of simmering water (double boiler).
- Remove from the heat and stir in the remaining ingredients. Keep the bowl on top of the saucepan to make sure it doesn't set too quickly
- Evenly distribute the mixture into silicone moulds, or into a baking dish lined with parchment paper.
- Place the mixture into the freezer to set while you prepare the next layer.
Cream filling:
- Melt the cacao butter or coconut oil over a double boiler.
- Meanwhile take the remaining ingredients and add them to your blender and process until completely smooth and creamy (about 2 minutes).
- Add the oil/cacao butter to the mixture and blend again, just to combine.
- Remove the fudge from the freezer and distribute the cream mixture on top of it. Tap down against the counter to remove any air bubbles.
- Place back into the freezer whilst you prepare the final layer!
Chocolate topping:
- Melt the cacao butter (again as above!)
- Add the cacao powder and maple syrup and continue to stir gently until smooth.
- Remove from the heat and add one tbsp of the coconut water, Stir gently to combine.
- Add the second spoon of coconut water and continue stirring until smooth (do not whisk)
- Remove the fudge from the freezer and top with the chocolate mixture.
- Place back in the freezer and freeze overnight (or a minimum of 4 hours if you can't wait!
- Remove from the moulds and cut into cubes.
- Store these in the freezer, and remove 20-30 mins before serving. Or add to warm oatmeal straight from the freezer!
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