A tad more elegant than eating peanut butter directly from the jar with a spoon -- but equally as satisfying -- this fudge has made peanut butter a dignified party dish!
You will need
- 250 g smooth peanut butter
- 250 g coconut butter*
- 1/3 cup agave syrup
- 1 1/2 teaspoons vanilla bean paste
- 1/2 teaspoon salt
- 3 tablespoons salted peanuts, roughly chopped
10 mins to prep
10 mins to cook
Line a 24-cup mini muffin tray with paper or foil liners and set aside.
Melt the peanut butter and coconut butter together in a saucepan over low to medium heat, stirring continuously, until combined. Remove from heat and incorporate the agave, vanilla and salt.
Spoon the mixture into the moulds, top with chopped peanuts and place in the freezer for about 20 minutes to set.
Store in the freezer for up to 3 weeks in an airtight container, removing about 10-15 minutes prior to eating to soften slightly.