Fill your lunchbox with this delicious recipe for Raw Peanut Butter Fudge
1/4 cup raw honey
1 cup coconut oil, melted
1/2 cup cocoa powder
1 1/2 teaspoons vanilla
4 cups natural peanut butter
3/4 cup pure maple syrup
ine a 20cm x 20cm baking pan with parchment paper.
In a small bowl, whisk together the honey, 1/4 cup of the melted coconut oil, cocoa powder and vanilla.
In a large bowl, combine the peanut butter, maple syrup, and remaining 3/4 cup of melted coconut oil. Stir until well combined. Swirl in the cocoa mixture.
Transfer to the prepared pan and spread evenly. Freeze until firm, about 3 to 4 hours or overnight.
When firm, lift the fudge out of the pan using the ends of the parchment paper, and set onto a cutting board. Let the fudge soften for about 10 to 15 minutes and then cut into small squares using a sharp knife. Transfer to a container and store in the fridge or freezer. My preference is to store the fudge in the freezer during the summer months because they soften rather quickly once removed from cold storage.