PB Fudge Fiesta

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If you’ve followed my page for anything more than about 7.5 minutes you’ll know that I am a contender for the world’s biggest nut butter slut. PB, AB, ABC all the NBs, I live for that shit, it is the glue that holds my body, and life together.

Naturally when an email with the subject line ‘Peanut Butter Fudge’ popped up in my inbox you can bet your arse I abandoned all adult and parental responsibilities to make it immediately (‘Hey kids, Paw Patrol – fill yer boots!’). Predictably, I wasn’t disappointed.

That was several months ago and there hasn’t been a day since that there hasn’t been some variety of nut butter fudge in my fridge for snacking emergencies – a regular occurrence in my life! No but really, it’s actually been a bloody lifesaver since I became a brace face and my usual snack options like nuts, protein bars, raw veg and crisp fruit were suddenly off limits. I found myself struggling to get enough food in to keep me going, and this machine does not run well on empty. This is a fantastic high fat, high protein, keto, paleo friendly, basically fucking magic option to bridge the gap between meals and ward off crazy hangry bitch episodes.

The original version was from the gorgeous Amy at The Holistic Ingredient – you can find it here. As I have a pathological aversion to just sticking to the fucking recipe (and toeing the line in general) I’ve been toying around with little tweaks and twists creating new and interesting versions. So here it is, a PB Fudge Fiesta for your delectation.

The Original 

2 heaped cups coconut flakes or shredded coconut
1 cup peanut butter (100% natural)
1/2 cup melted coconut oil
2-4 tablespoons maple syrup, rice malt syrup or stevia (to taste)
1 pinch of sea salt (if peanut butter not salted)

In a food processor (ideally a small one, or a really fucking powerful one – praise be to the Vitamix) blend the coconut flakes until they create a smooth paste. You may need to stop and scrape down the sides often. Add in the peanut butter and coconut oil and blend until smooth. Add your sweetener of choice 1 tablespoon at a time so that you can achieve your desired level of sweetness. Add a pinch of salt if desired.

Pour into a lined tin (approx 9 x 5 inch  or similar dimensions) and pop into the fridge or freezer until firm. Slice with a hot knife into bite sized squares and store in the fridge in an airtight container, unless consumed first of course.

Try these variations

 

PB + AB

Substitute half the peanut butter for almond butter.

Chocolate

No rocket science here. Just throw about 2 Tbl cocoa (depending how dark and dangerous you like it) into the blender and you’re done. Alternatively, if you’re an Aussie resident you can shortcut the process and just use Mayvers Peanut and Cacao spread instead. Easy.

Chocolate Swirl

Make a batch of either PB or PB + AB as usual then pour half the mixture into your tin. Add 1-2 Tbl cocoa to the remaining mixture in the blender and blitz until thoroughly mixed. Pour gently over the top of the plain stuff already in the tin and use a knife to gently create a chocolate swirl.

Protein Boosted

Add 2 scoops of your choice of plain or vanilla protein powder to the blender with the nut butter and coconut oil. This will make a slightly thicker, firmer but still damn delicious fudge.

Oil Free

Some people find their stomach a bit sensitive to coconut oil – as one friend so elegantly put it ‘it makes me want to vomit’ – obviously not an ideal quality in a snack. I’ve played around and found that simply omitting the oil produces a fantastic smooth fudge without the stomach churning richnessj of the oil. This is actually my preferred version and the one that has become my fridge supply go-to. You will need to be patient and make sure that you process the coconut flakes into a liquid butter to ensure the fudge is smooth.

Salted Caramel 

I made a batch of my Salted Caramel Macadamia Cashew Coconut Butter and just whacked the lot in a tin in the fridge. Actually nearly wet my pants eating that lot.

Jazz It Up

Make it fancy as fuck with toppings to add extra flavour and texture. Get creative with  cacao nibs, dried goji berries, chopped nuts, toasted coconut, or pink salt granules. Sprinkle on top or stir through.

And for the ultimate in oral pleasure, sandwich a chunk between a couple of pieces of super dark lindt chocolate. Those shitty old Reeses cup things have nothing on this.

 

 

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