Page 25 - Veggiefood Presentation
P. 25
Peanut Butter and
chocolate Fudge
Ingredients Method
129 g natural peanut butter Combine all the ingredients in a high-powered
1 large – banana blender or food processor. If you don't have
either of those, mash the banana and then stir
1 teaspoon – vanilla extract together all of the ingredients until completely
2 tablespoons – coconut oil smooth. Doing it by hand works, but it takes
2 tablespoons – maple syrup, pure time, so be patient.
1 tablespoon – cocoa powder, Scoop into a small container lined with
unsweetened parchment paper. You could also use candy
molds or mini cupcake liners. Freeze until firm.
Because of the melty nature of unrefined
coconut oil, this fudge is best stored in the
freezer. Don't worry though, it still keeps its
fudgy texture.
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