Gluten and dairy free recipe for Peanut Butter Fudge
1/2 cup almond meal
2 tbsp peanut butter
1/2 cup gluten-free muesli
1 tbsp honey (optional)
1 tsp cinnamon
1/2 tsp sea salt
2-3 tbsp filtered water
Toppings: 1/4 gluten-free muesli, 1/4 cup shredded coconut, 2 tbsp goji berries
Add almond meal, peanut butter, 1/2 cup gluten free muesli, honey, cinnamon and sea salt to a food processor. Process until the fudge comes together, adding water gradually until combined.
Place fudge on baking paper and form into desired shape.
Sprinkle toppings over and press them lightly into the fudge.
Add to a freezer for 30 minutes or until set.
Slice and enjoy!
Puffed brown rice can be used in the place of gluten-free muesli.
This fudge will keep in the freezer for up to 2 weeks, if it lasts that long!
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.