Peanut Butter Fudge Melts
makes 15-20 squares
for the fudge:
1/3 cup (85g) smooth peanut butter
1/3 cup (80ml) maple syrup
1/3 cup (50g) plain, roasted peanuts
2 tbsp raw virgin coconut oil
for the caramelised peanuts:
2 tbsp plain, roasted peanuts
3 tbsp maple syrup
2 tsp raw virgin coconut oil
1/2 tsp salt
for the chocolate:
about 4 squares high quality dark chocolate (at least 70%) – amount depends on how much you want
1. Firstly, make the fudge. Add the peanuts, maple syrup, peanut butter and coconut oil into a pan, and place onto a low-medium heat. Stir together, heating through for about 2-3 minutes until all has melted and mixed together. Then, remove from the heat and pour into a cake tin (I used a 6″/16cm tin) with a removable base. Move the fudge into the freezer and leave to set for 1 hour.
2. After an hour has passed, make the caramelised peanuts. Add the peanuts, coconut oil, maple syrup and salt into a pan and place onto a low-medium heat. Stirring together, and heat through for about 3 minutes, allowing the maple syrup to bubble. Then, remove from the heat to cool and thicken.
3. While the nuts cool, add the chocolate into a pan on a low heat, and stir until melted. Then, also set aside.
4. Now, remove the fudge from the freezer and pour the caramelised nuts on top, and drizzle with the chocolate. Then, move the fudge back into the freezer for another hour and a half. When the fudge has set, it won’t be completely hard like normal fudge. So, remove it from its tin, and slice carefully. It will be fairly sticky, but firm enough to slice into shapes. (Alternatively, you can leave it in the freezer for 5 hours or so/overnight for a firmer, fudgier texture). Then, serve! Between servings, store any remaining slices in the fridge or freezer to keep it’s texture. Yum!
*Note that when the caramelised nuts solidify, some of the coconut oil goes back to it’s whitish colour and looks separated – but don’t worry this doesn’t affect the overall taste.