PEANUT BUTTER FUDGE

Yields25 Servings
 100 g coconut oil
 2 tbsp cocoa powder
 200 g smooth peanut butter
 3 tbsp maple syrup
1

Melt the coconut oil in a saucepan; remove from the heat and stir in the cocoa powder until smooth; then add the peanut butter and maple syrup; stir well and pour into a lined 15cm square dish or cake tin

2

Chill in the fridge or freezer until set – about 30 minutes in the freezer or 1-2 hours in the fridge

3

Cut into squares and store, chilled, in an airtight container

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