This recipe is the perfect afternoon treat that is sure to satisfy, without spiking blood sugars. Best yet, it's been created by master baker, Reece Hignell (ex Masterchef and owner at Cake Boi), so you know it's going to taste good.
The addition of Coconut Oil and MCT Oil in this recipe up the content of Medium Chain Triglycerides, the fats are directly converted into energy, rather than being stored.
- Line a 30 x 20cm container or baking tray with baking paper.
- Add peanut butter, coconut oil, rice malt syrup, raw cacao powder, vanilla, and sea salt into a medium saucepan and place over low heat.
- Stir continuously for 3-4 minutes until the mixture combines and is mostly smooth.
- Remove from the heat, allow to cool for 1 minute, then stir through the MCT oil.
- Scoop the mixture into the prepared container or tray and smooth over.
- Place into the fridge to set for 2 hours, or until firm to the touch.
- To melt the chocolate, make a double boiler by filling a saucepan with 4cm of water.
- Place over medium heat and sit a metal or glass bowl on the top.
- Place the chopped dark chocolate into the bowl.
- Place back over low heat and stir for 1-2 minutes until chocolate is melted.
- Pour chocolate over the fudge and smooth over in a single layer.
- Place fudge into the fridge or freezer to set for 30 minutes, or until chocolate is hard.
- Slice fudge pieces to serve.
Store in the freezer for a firmer fudge, or in the fridge for a softer consistency.
This fudge will last for up to 3 months in the freezer.