Come on... Wake the fudge up!
- Addicted to dates
- May 2, 2017
- 2 min read
Peanut Butter Jelly Fudge
...by adding some jelly of course! Decadent peanut butter fudge cups stuffed with silky smooth all-natural strawberry jelly.... Yes please! I mean who doesn't like the peanut butter jelly combination? To be honest, it's something that I myself didn't fully embrace until going vegan. I grew up seeing peanut butter and jelly on American TV shows and never truly understood the obsession with the popular combo. But now I get it, the sweet and zingy jelly cuts perfectly through the salty nutty butter and makes it almost impossible to stop at just bite.
Peanut butter and other nut butters truly are one of my favourite foods and a staple in most vegan pantries. The possibilities are endless! Whatever way you like your peanut butter, I highly recommend trying out these fudge cups, you won't regret it :) They are incredibly moreish, so if you want to make a big batch I recommend doubling the recipe and storing some in the freezer so that you always have some to hand. xx
Recipe:
Makes 6-8 cups
Ingredients:
Jelly Filling: - 1/2 cup fresh strawberries - 3 tbsp chia seeds - 3 tbsp maple syrup - 1 tbsp beetroot powder - Squeeze of lime juice
Fudge: - 1 cup cacao butter - 1 cup peanut butter - 2 tbsp brown rice syrup - 1/4 tsp sea salt
Method:
- Firstly prepare the jelly filling by blending the strawberries, maple syrup, beetroot powder and lime into a juice. - Place the juice in a jar, add the chia seeds and stir well. Let the mixture sit in the fridge for at least 30 minutes (ideally an hour or so). - Remove the mixture from the fridge and place back in your blender on high speed until completely smooth (about 5 minutes or so). The chia seeds should not be visible and should be completely incorporated to forming a thick, shiny jelly. - Set the jelly aside in the fridge. - For the fudge you can either make one big block of fudge, or use individual bun cases (silicone cases work best). - Begin preparing the fudge by sitting a large bowl with the cacao butter in it on top of a saucepan with simmering water. You should never apply direct heat to the bowl. - Once melted remove from the heat and add the remaining ingredients. - Pour half of the mixture into the bun cases. Place the remaining fudge back over the simmering water to prevent it from hardening. - Put the bun cases in the freezer for 5 minutes to set the bottom layer. - Remove from the freezer and add a tbsp of the strawberry jelly on top of each bun case. - Evenly distribute the remaining fudge on top of each bun case. - Set in the freezer for 2 hours. - These fudge cups can be stored in an airtight container in the fridge for up to a week, or in the freezer for longer.
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