I wasn’t a huge fan of peanut butter. Until about a couple of years ago when, in the absence of cashews, I decided to use peanuts to make peanut butter cups with chocolate and berries. And ever since my appreciation only grew stronger; more peanut butter cups, peanut butter truffles, peanut butter chia pudding, peanut butter nice cream, peanut butter smoothies and even Easter buns with peanut butter! I find simple, toasted, unsalted peanuts a delicious addiction and such a treat in both savory and sweet dishes.
Toasted peanuts sprinkled on top of raw noodles adds perfect crunch. Or when blended into a sauce with tamari, lime and a pinch of sesame oil it creates an irresistible side to spring rolls. And in desserts, boy oh boy, it works well with everything from chocolate, caramel, vanilla, berries and what not. It is also a little bit incredible by itself, as in the recipe I am sharing today.
This peanut butter fudge is ridiculously creamy and luxurious and it melts in the mouth and the rich toasted peanut flavor is enough to make you lose any common sense and indulge in 3-4 pieces at a time.
For best flavor, I like to make this recipe from scratch, including the peanut butter. I find that using freshly roasted, organic peanuts makes the most incredible, rich and satisfying peanut butter, to be eaten by the spoonful. If you prefer though, you can use your favorite brand of peanut butter.
Peanut butter fudge
Makes a 22 x 22 cm pan
- 440g peanuts
- 250g sesame seeds
- 60g coconut oil, melted
- 70g dessicated coconut
- 260g coconut nectar
- 1/2 tsp finely ground sea salt
- Toppings: raw white & dark chocolate
- Add your peanuts to a dry blender and blitz until you get a smooth, creamy peanut butter. It takes me roughly 30 seconds in a Vitamix.
- Scoop peanut butter into a bowl.
- Add sesame seeds to the blender and blitz until you turn them into smooth tahini. It takes me roughly 1 minute to get it perfectly smooth.
- Scoop tahini into the peanut butter bowl and add the coconut oil, coconut nectar and sea salt.
- Add coconut to the blender and blitz until you get it creamy.
- Scoop the coconut butter into the bowl and mix everything together by hand until you get a doughy mix – this will be your fudge!
- Line a tray with baking paper and press the fudge into the pan.
- Refrigerate for minimum 1 hour.
- Take the fudge out of the pan, cut it into small bitesized pieces. Drizzle melted chocolate and serve.
- Keep well refrigerated, in an airtight container.