- 460 g (2 cups) coconut butter, melted
- 500 g (2 cups) smooth peanut butter
- 125 ml (1/2 cup) melted coconut oil
- 3 tbs maple syrup, coconut nectar or monk fruit syrup
- Pinch of sea salt
- 1 tsp vanilla bean paste or powder
- 2 tbs crushed roasted peanuts
Line a 20 cm square cake tin with baking paper.
Add the coconut butter, peanut butter, coconut oil and your sweetener of choice to a food processor and blitz until well combined. Scrape down the side with a spatula, add the salt and vanilla and blitz again briefly, then pour the mixture into the prepared tin and spread it out in an even layer. Sprinkle the crushed peanuts over the mixture, then transfer to the freezer and leave for 20 minutes, or until set firm.
Once set, remove the fudge from the freezer and lift it from the tin by pulling on the edges of the baking paper. Using a hot knife, cut it into 18 even diamonds or squares. Enjoy immediately, storing any leftovers in an airtight container in the fridge for up to 10 days or in the freezer for up to 1 month. (If frozen, leave at room temperature for 5-10 minutes to soften before eating for best texture and flavour.)
TIP: If you add too much sweetener here the mixture can seize up and get a little thick. It’s no big problem, though – just thin it out with a bit more melted coconut oil and you’ll be sorted.
Makes 18 squares