A quick and simple sweet treat recipe for Peanut Butter and Walnut Fudge – gluten, sugar and dairy free

½ cup raw walnuts
½ cup sugar free peanut butter
½ cup coconut oil (solid)
80ml honey
2 tbsp cocoa
pinch of salt
½ tsp vanilla extract

How to
Preheat your oven to 180ºC. Spread the walnuts in an even layer in a small baking tin and roast for 10 minutes. Allow to cool then chop roughly. Set aside.

Line a 20cm square baking tin with cling wrap. This will make it much easier to get the fudge out later.

Place the peanut butter, coconut oil, honey, cocoa and salt in a saucepan. Stir over a low heat until everything is melted and combined. Do not let the mixture boil.

Remove the saucepan from the heat and whisk in the vanilla extract. Stir in three quarters of the walnuts.

Pour the mixture into the prepared tin and sprinkle the remaining walnuts over the top. Freeze for 45 minutes or until the fudge is firm enough to cut. Cut into squares and store in an airtight container in the fridge or freezer.

Cook’s notes:
Swop out the walnuts and peanut butter for other nuts / nut butter if you prefer.

Make a vegan version by using brown rice syrup instead of honey.

If you use regular peanut butter instead of sugar free you may want to omit the salt and reduce the amount of honey slightly.


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Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate