PEANUT BUTTER FUDGE
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
