Peanut Butter Fudge

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Since I can remember I have loved fudge, usually the kind with half a kilo of white or brown sugar in it, usually caramel flavoured (condensed milk, yum) and more often than not I am unable to just have one piece.  Fudge is my vice.  In my ongoing quest to create clean vegan sweets it has lead me to what I would say is my favourite recipe to date.  Just 3 ingredients, how simple can you get? While this fudge contains no dairy, gluten, refined sugar or additives and a whole lot of good fats,  please don't eat it all at once.

Recently I was gifted 5 jars of peanut butter, it was a good day when that delivery arrived.  Lib and I are huge fans of PB, we have used it here and here and here.  If you are allergic, do not worry, you can replace the PB in this recipe with any other nut butter.  The taste won't be the same, but that doesn't matter as one of the best things about this recipe is the chewiness of it.  Tonight I cut some of the  fudge up and mixed it in with frozen banana and cinnamon...  Try it and thank me later.

All you will need to prepare the fudge is a food processor or blender, a baking dish and baking paper.

INGREDIENTS:

1 1/2 cups peanut butter 1/3 cup rice syrup (or any other liquid sweetener) 1/2 cup melted coconut oil 

METHOD: 

Add all ingredients into a blender or food processor and blend on low until everything is combined.

Mixture should be quite runny so add more melted coconut oil if need be.

Transfer mixture into a lined baking dish and pop into the fridge.

Fudge should be set in a few hours.  Take out of dish and cut into small pieces.

Store the fudge in the freezer (this keeps it nice and chewy).

Jx