Creamy and rich 4-ingredient peanut butter fondant! Naturally sweet, healthy and ready in 30 minutes! The quintessence of the vegetable dessert.

Ingredients

FUDGE

  • 2 Cups dehydrated (finely grated) unsweetened coconut
  • 1 cup creamy peanut butter (best ingredients: just peanuts + salt)
  • < li class="wprm-recipe-ingredient" style="list-style-type: disk;">1/2 Cup melted coconut oil
  • 3-5 soup maple syrup < span class="wprm -recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">(or other sweetener of choice, eg stevia)
  • 1 pinch Sea salt (optional // depending on the salt content of the cb)
  • 1 cc re in vanilla extract (optional)

TODDINGS optional

  • Crushed Peanuts
  • Coconut flakes

Instructions

  • Line a standard 9×5-inch loaf pan with parchment paper (as written in the original recipe // Adjust size/number of pans if batch size is changed). Set aside.
  • To a Food Processor, add the coconut flakes and blend over high heat until a creamy butter forms – about 4 minutes. Scratch off the sides as needed.
  • Then add the peanut butter and melted coconut oil and mix again. Then add the maple syrup 1 tablespoon (15 ml) at a time until the sweet taste is reached. Adding too much maple syrup can make the mixture sticky and thick. In this case, dilute with a little more melted coconut oil.
  • Optional: Add sea salt and vanilla and mix again. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor, or more maple syrup or stevia for sweetness.
  • Transfer mixture to a lined loaf pan and spread to form an even layer. You can top with crushed peanuts or coconut flakes, but I decided against it.
  • Freeze until firm – about 15 minutes. Then use a hot knife to cut into even squares – about 21 (quantity as directed in original recipe // adjust if you change batch size). Enjoy immediately and store leftovers in the refrigerator for up to 10 days or in the freezer for up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.
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