Raw peanut butter and carob fudge
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Cook time: 
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Perfectly crumbly peanut butter fudge, with a rich carob fudge. The dimensions of the dish I used was 17x15cm, and 4.8cm deep.
Ingredients
Peanut Butter Fudge
  • 9 large Tbsp liquid coconut butter
  • 3 Tbsp liquid coconut oil
  • 8 Tbsp peanut butter
  • 3 Tbsp maple syrup
  • 2.5 Tbsp lucuma powder
  • 2 tsp vanilla bean paste
Carob Fudge Topping
  • 2 Tbsp liquid coconut butter
  • 1 large Tbsp liquid coconut oil
  • 3 Tbsp maple syrup
  • 2 Tbsp carob powder
Instructions
Peanut Butter Fudge
  1. Melt the coconut oil and coconut butter in a bowl. I do this over a pan of hot water on the stove, ensuring it does not get hotter than 40°.
  2. Remove the bowl and stir in the other ingredients.
  3. Line a dish (mine was 17x15cm, and 4.8cm deep) with greaseproof paper and pour the fudge into the dish.
  4. Place in the freezer to harden whilst you make the carob layer.
Carob Fudge Topping
  1. Melt the coconut oil and butter, and stir in the other ingredients. It may look quite gloopy and sticky compared to the fudge layer, but just add a bit more maple syrup until it gets (slightly) smoother and silkier.
  2. Pour the carob fudge on top of the peanut butter fudge and place in the freezer to harden for 30 mins before serving.
  3. Remove from the freezer and cut the fudge into squares, I got approx. 24 squares of fudge using a dish that was 17x15cm, and 4.8cm deep.
Store the fudge in the fridge in an air-tight box.
Recipe by Rawberry Fields at http://rawberryfields.co.uk/2015/08/raw-peanut-butter-and-carob-fudge/