Peanut berrybutter fudge

Peanut berrybutter fudge

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Makes
12 slices
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Peanut layer

Quantity Ingredient
80g coconut condensed milk
35g coconut sugar
35ml maple syrup
50g peanut bu€tter
55g coconut butter
70g vegan white chocolate, roughly chopped

Berry layer

Quantity Ingredient
100g fresh raspberries
80g coconut condensed milk
100g coconut butter
120g vegan white chocolate, roughly chopped

Method

  1. Line the base and sides of a 10.5 cm × 20 cm loaf tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.
  2. For the peanut layer, put the condensed milk, sugar, maple syrup, peanut butter and coconut butter in a saucepan over a medium–low heat. Cook, stirring, without boiling for 5 minutes or until the sugar has dissolved. Remove from the heat and add the vegan white chocolate, mixing well until the chocolate is melted. Working quickly, spoon the mixture into the prepared loaf tin and smooth the top. Put in the freezer for 30 minutes.
  3. For the berry layer, purée the raspberries in a high-speed blender. Strain the purée through a fine-mesh sieve, reserving the liquid. Discard (or save for later and eat) the pulp and put the liquid, condensed milk and coconut butter in a saucepan over a medium–low heat.
  4. Cook, stirring, without boiling until the coconut butter has melted. Remove from the heat and add the white chocolate, mixing well until the chocolate is melted. Working quickly, evenly spoon the mixture into the prepared tin and spread on top of the peanut layer, smoothing the top. Put in the freezer for 2 hours.
  5. Remove from the tin and discard the baking paper. Cut the fudge into 12 slices.
  6. Store in an airtight container in the freezer for up to 1 month.

Notes

  • You can replace the peanut butter with tahini, sunflower kernel butter or any nut or seed butter of choice!

    You can replace the coconut sugar with rapadura sugar and the maple syrup with rice malt syrup.

    You can replace the vegan white chocolate with raw cacao butter buttons
Tags:
wholefood
allergy-friendly
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