If there’s one thing I love more than chocolate, it’s peanut butter. And if you asked me to choose between the two (although what cruel person could possibly expect you to make a Sophie’s Choice decision like that?!), I’d tell you to get out of here because they’re quite simply a match made in heaven!
Now when it comes to peanut butter, believe me when I tell you I have tried them all (or at least all the ones I can get my paws on in the UK!). But none of them come close to the taste and quality of Pic’s Really Good Peanut Butter. Pic’s are a super cool company from New Zealand who make the tastiest PB you’ll ever try, and I am not exaggerating – I won’t be buying any other brand now I’ve found my peanut-buttery soul mates! Plus their packaging is super cute, and their whole ethos just rocks – they’re not a faceless boring brand, they squeeze so much love into their jars too.
What I really love, is that their peanut butter contains nothing but peanuts and a little salt (some are even salt free!). No palm oil, no sugar, just pure rich, nutty awesomeness. And quite honestly, it runs rings around the other healthy brands of PB available in the UK when it comes to taste. They taste so darn good, sort of like a super healthy version of the classic (but gross!) Skippy peanut butter.
Unlike Skippy, it many extra benefits as it’s made with the highest quality Kingaroy Hi-Oleic peanuts, which makes this stuff really great for your maintaining a healthy heart and cholesterol. And as if that wasn’t enough, it’s packed with healthy fats (super important you get enough of these ladies!), as well as being a great source of protein and fibre, as it contains more of these health-promoting nutrients than regular peanut butter.
And just so you know, they also sell it in massive 1kg tubs – AKA the ‘El Grosso’ – for any other PB addicts out there who have to get their daily fix like me!
Because it has such an incredible peanut flavour, I really wanted to use it in a recipe where it was the star of the show, so what could be better than this rich peanut butter cup freezer fudge that is basically just PB, coconut oil, maple syrup and chocolate? It’s so rich that you only need a small piece to feel truly satisfied, it’s packed full of healthy fats and it is the easiest thing to make! It melts in your mouth like you’d expect a good fudge too, and the minimal amount of ingredients mean the peanut flavour shines through brilliantly. The perfect little indulgence!
If you want to get your hands on Pic’s Really Good Peanut Butter, you can now pick up their lovely stuff online here. And whilst you’re at it, go and give my fellow Kiwi’s some love on Facebook, Twitter and Instagram with the hashtag #picstakeover!
Disclaimer: I’m so grateful to Pic’s Really Good Peanut Butter for sending me their truly outstanding peanut butter to try. However, it should be noted that this is not a sponsored post, and all opinions expressed are genuine and honest.
- 150g raw or dark chocolate (I used Rawr Chocolate's 80% cacao bar)
- 4 generous tablespoons Pic's smooth peanut butter
- Pinch of sea or Himalayan salt
- 2 Tbsp maple syrup
- 350g Pic's smooth peanut butter
- 80g Coconut Merchant coconut oil
- 60ml maple syrup
- Pinch of sea or Himalayan salt
- ½ tsp vanilla bean paste (optional)
- 3 Tbsp of the peanut butter fudge
- 3 large tablespoons of cacao powder
- 1 Tbsp melted coconut oil
- 1 Tbsp maple syrup
- Melt the chocolate over a bain marie, ensuring it doesn't get too hot.
- Place 1 tsbp of the chocolate into the bottom of a mini cupcake case. Make sure you put enough in to cover the bottom of each case. You should have over half your mixture left by the end of this stage.
- Put the cases on a tray or plate and pop them in the fridge to harden while you make the filling.
- Mix the peanut butter, maple syrup, and salt in a bowl. Adding the maple syrup will help to bind the peanut butter together, making it less runny.
- Take the peanut butter cup cases out of the fridge, and put a small amount of the filling in the bottom of each case. Make sure it does not go right to the edges of the case.
- Cover with the remaining chocolate and put them in the freezer to harden whilst you make the fudge.
- Add all the ingredients except the coconut oil and stir together.
- Gently melt the coconut oil over a bain marie making sure it doesn't get too hot.
- Once melted, add it to the peanut butter mixture and stir until smooth and creamy. Make sure you reserve 3 Tbsp of the mixture for the chocolate swirl.
- Take the reserved peanut butter fudge, and in a separate bowl add the cacao powder, extra maple syrup and a Tbsp of melted coconut oil. Stir together until you have a thick, chocolate mixture.
- Line a dish with greaseproof paper and pour the peanut butter fudge into the dish.
- To make the chocolate swirl, I placed blobs of the chocolate fudge around the dish, and used a knife to make swirly patterns.
- Remove the peanut butter cups from the freezer, and roughly chop before spreading them evenly over the top of the fudge.
- Place the fudge in the freezer for 1-2 hours to set before eating. It may need a couple of minutes to defrost ever-so slightly before eating.
This recipe was inspired by Cookie + Kate’s amazing chocolate peanut butter swirl fudge. Go check it out!
If you want to know more about the ingredients used in this recipe, check out my ‘Raw Pantry’ page!