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.
Prep Time:
2 minutesย
Cooking time:
5 minutesย
Servings:
20ย
Ingredients:
- 1 ยฝ cups (360g) unsalted, smooth peanut butter
- ยฝ cup (80g) Melrose full flavour coconut oil
- ยผ cup (80g) rice malt syrup or maple syrup
- ยผ (18g) cup raw cacao powder
- 2 teaspoon (10g) vanilla extract
- Pinch sea salt
- 2 tablespoons (40g) Melrose MCT oil
- 150g 80% dark chocolate, roughly chopped
Method:
- 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 aย medium saucepan and place over low heat.
- Stir continuously for 3-4 minutes until theย mixture combines and is mostly smooth.
- Remove from the heat, allow to cool for 1 minute, then stir through the MCT oil.ย
- Scoop the mixture into the prepared container or tray and smooth over.
- Place into the fridgeย 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.
- Placeย over medium heat and sit a metal or glass bowl on the top.
- Place the chopped dark chocolateย 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 fridgeย or freezer to set for 30 minutes, or until chocolate is hard.
- Slice fudge pieces to serve.
.
Tips:
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.