getfood: Raw Peanut and Coconut Butter Fudge

الجمعة، 11 ديسمبر 2015

Raw Peanut and Coconut Butter Fudge

This raw fudge is healthy enough to enjoy for a quick bite or two for breakfast on the run or as a snack whenever the need for a boost of energy hits.

Raw protein treats seem to be an obsession of mine. Often composed of a combination of nuts and dried fruits and some natural sweetener, they are perfect for this savory girl and usually vegan too. And treats don't have to be decadent while tasting like they are at the same time. Take this fudge for example … creamy and rich with only a small amount of maple syrup added for sweetness. And with only four ingredients, the clean-up will take longer than the preparation.

A good dose of nutty protein is to be had in just a few small nibbles, and with coconut butter included too you'll want to have these on hand when an energy boost is needed. Peanut butter is a favorite of mine, but use whatever nut butter you may have on hand, such as cashew or almond butter. After set in the freezer, these keep well in a sealed container in the refrigerator for a good few days if they last that long. Despite the temptation to eat more than necessary, really only a small square is required to satisfy any cravings.

Raw Peanut and Coconut Butter Fudge

Recipe by Lisa Turner
Published on December 11, 2015

A simple, creamy and rich raw nut butter fudge that is healthy enough to enjoy for a quick bite or two for breakfast on the run or as a snack whenever the need for a boost of energy hits

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Ingredients:

3/4 cup natural peanut butter (I used crunchy)
3/4 cup coconut butter
2 tablespoons maple syrup
1 teaspoon vanilla extract

Instructions:

Line a 9-inch loaf pan with parchment paper, taking care to leave some paper hanging over the edges of the pan.
In a small saucepan, combine the peanut butter, coconut butter, maple syrup and vanilla. Stir over low heat until the mixture is creamy. Transfer to the prepared pan and spread evenly. Put the fudge into the freezer until set, about 30 to 60 minutes.
Before serving, let the pan sit out at room temperature for about 15 minutes to soften. Lift the fudge out of the pan using the edges of the parchment paper and transfer to a cutting board. Cut into small squares with a sharp knife and serve.
Refrigerate any remaining portions.

Makes about 16 small squares