Dairy free recipe for Peanut Butter and Cocoa Fudge – a healthy sweet treat
1/2 cup coconut oil
1/2 cup coconut butter
1/3 cup cocoa powder
1/4 cup natural peanut butter, chunky or smooth
1/4 cup maple syrup
1 tablespoon vanilla extract
Line a standard 22cm loaf pan with parchment paper, leaving some of the paper hanging over the edges of the pan for easy removal.
Melt the coconut oil and butter in a small saucepan over low heat.
In a medium bowl, combine the melted coconut oil and butter, cocoa, peanut butter, maple syrup and vanilla. Transfer to the prepared pan and pop into the freezer until firm — about 1 to 2 hours or overnight if you wish.
Place in the refrigerator for 30 minutes before serving. Use the edges of the parchment paper to remove the fudge and cut into small squares.