Healthy 4-Ingredient Maple Peanut Butter Fudge (naturally vegan, gluten-free)
Haha you have been warn! This fudge is out of this world amazing!! The combination of maple syrup and nut butter is amazing.
I have made this both with almond butter and peanut butter. I honestly the love almond butter better. The maple syrup just goes better with the almond butter, I think. BUT I think you should make them both ways because you might like the PB ones better.
My next goal is to make them with cashew butter. I think that with the almond butter will be divine!!
Yield: 12 pieces of fudge
Ingredients
1/2 cup pure maple syrup
1/3 cup salted natural peanut butter (the kind with just salt and peanuts)
1/4 cup coconut oil1
2 teaspoons vanilla extract
1/2 cup roasted salted peanuts, coarsely chopped, optional – divided
Directions
Line a mini muffin pan with 12 waxed or silicone muffin liners. You can alternatively line a small container with parchment paper or waxed paper.
In a small saucepan, mix together the maple syrup, peanut butter and coconut oil over medium heat. If your peanut butter is unsalted, add a pinch of salt. At first it won't appear to come together well. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit. If you use a heavy bottom pan, you may need to boil it a little longer. Stir in the vanilla until well combined. Stir in 5 tablespoons chopped peanuts, if using.
Pour into the waxed or silicone liners, top with remaining 3 tablespoons chopped peanuts, if using, and place the pan in the freezer. If you don't have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer.
Freeze for about 2-3 hours. The liners will be easy to remove once the fudge has thoroughly frozen.
This fudge does not travel well (unless you have a cooler!) It should be kept refrigerated or frozen.
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