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Is there anything Peanut butter doesn't go with?

  • Writer: Addicted to dates
    Addicted to dates
  • Jan 22, 2017
  • 2 min read


PB, Choc N' Cream Fudge Bites

Get ready for some serious snacking! Peanut butter, chocolate and creamy filling take the form of these little fudge bites. They are extremely satiating, rich and decadent. Great for weekday nibbles after dinner or if you're like me you'll be throwing them on your smoothies on whatever else comes your way. Wait until you've topped your warm oatmeal with them! A pool of fudgie goo-iness will await you!

Luckily they are made from 100% natural plant base ingredients. So no need to feel too guilty if you have more than one!


RECIPE

Makes 12-24 pieces

INGREDIENTS:

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

METHOD:

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!


ENJOY!!

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