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