Peanut Butter Cacao Fudge
A Fast Silky Delish Treat. No baking. No fuss. Just blend, chill, slice and serve.
Creamy peanut butter ripple with rich coconut oil peanut butter fudge. Hints of banana, maple and cinnamon too. Crunchy raw cacao nibs on top and a thin layer of soft hemp seeds as the crust.
Makes about 9 squares
- 1 cup + 1 Tbsp unrefined coconut oil, virgin organic cold-pressed (measure at room temperature state - fluffy form, not melted)
- 1 cup creamy peanut butter, organic salted at room temperature (or warm to soften)
- 1/3 cup maple syrup
- 1/2 banana
- 1/2 tsp cinnamon
- 1/8 tsp salt (dash)
Crust: 1/4 - 1/2 cup organic hemp seeds (available health food shops) OR combine the hemp with ground almonds if you want a thicker more solid crust.
- 1-2 heaped Tbsp creamy peanut butter, add a little water and mix into a liquidy drizzle-able state
- 1-2 tbsp raw cacao nibs
1. Add all the ingredients to a blender (high speed works best.)
2. Blend until smooth and creamy.
3. Spread (crust) hemp seeds over bottom of a deep square glass dish ( approx,. 18cm or a bit bigger).
4. Pour the blended mixture over the top of the hemp seeds.
5. Drizzle the peanut butter topping over the mixture. Swirl it with a toothpick to make a pretty design if you want. Sprinkle the cacao nibs over top.
6. Place dish in freezer for about 15-20 minutes - or until the center of the mixture has firmed - enough to slice into bars. This may take longer or shorter depending on how thick your bars are. If you are not serving the bars for a few hours you can just store the bars in the fridge.