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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

Serves 24

  • 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

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10 mins to prep

10 mins to cook

  1. Step 1

    Line a 24-cup mini muffin tray with paper or foil liners and set aside.

  2. Step 2

    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.

  3. Step 3

    Spoon the mixture into the moulds, top with chopped peanuts and place in the freezer for about 20 minutes to set.

  4. Step 4

    Store in the freezer for up to 3 weeks in an airtight container, removing about 10-15 minutes prior to eating to soften slightly.

Hot tip!

*Coconut butter is available in health food stores.

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