Makes 12-24 pieces 



Peanut Butter Fudge:

- 1 cup peanut butter

- 2/3 cup cacao butter

- 3 tbsp maple syrup

- Pinch of sea salt


Cream filling:

- 1/3 cup cashews (soaked overnight)

- 2 tbsp coconut cream

- 1 tsp vanilla bean paste

- Juice of half a lemon

- 4 tbsp maple syrup

- 4 tbsp coconut oil or cacao butter


Chocolate topping:

- 1/4 cup cacao butter

- 2 tbsp cacao powder

- 2 tbsp maple syrup

- 2 tbsp coconut water 




Peanut Butter Fudge:

- Melt the cacao butter gently in a bowl over a saucepan of simmering water (double boiler).

- Remove from the heat and stir in the remaining ingredients. Keep the bowl on top of the saucepan to make sure it doesn't set too quickly 

- Evenly distribute the mixture into silicone moulds, or into a baking dish lined with parchment paper.

- Place the mixture into the freezer to set while you prepare the next layer.


Cream filling:

- Melt the cacao butter or coconut oil over a double boiler.

- Meanwhile take the remaining ingredients and add them to your blender and process until completely smooth and creamy (about 2 minutes).

- Add the oil/cacao butter to the mixture and blend again, just to combine.

- Remove the fudge from the freezer and distribute the cream mixture on top of it. Tap down against the counter to remove any air bubbles.

- Place back into the freezer whilst you prepare the final layer!


Chocolate topping:

- Melt the cacao butter (again as above!)

- Add the cacao powder and maple syrup and continue to stir gently until smooth.

- Remove from the heat and add one tbsp of the coconut water, Stir gently to combine.

- Add the second spoon of coconut water and continue stirring until smooth (do not whisk)

- Remove the fudge from the freezer and top with the chocolate mixture.


- Place back in the freezer and freeze overnight (or a minimum of 4 hours if you can't wait!

- Remove from the moulds and cut into cubes.

- Store these in the freezer, and remove 20-30 mins before serving. Or add to warm oatmeal straight from the freezer!



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