Happy weekend, you guys! Hope this week has treated you well and that the weekend continues in the same vein. I’ve had a bit of a challenging start to the week – felt a bit low – but things fell back into place towards the end and I thought I would celebrate with a sweet recipe for peanut butter fudge!
While stuffing our faces with photoshoot leftovers, Duncan and myself mused over how we have both had a strange love and hate relationship with peanut butter (separately as we didn’t know each other then). We both did not try peanut butter until our twenties (it wasn’t big in post-communist Poland, I tell ya) and neither of us got what all the fuss was all about. Nowadays, we both love it, Duncan so much so that he has it on his bagel pretty much every single day. I appreciate its taste too, but I have a mild allergy to it so I tend to have it very sparingly and only occasionally. One thing I cannot resist though, is peanut butter combined with dark chocolate and a hefty pinch of salt, which is what this fudge pretty much is, with the addition of a layer of roasted peanuts for some extra crunch. It’s easy to make, delicious and requires no oven time whatsoever, which I thought those of you who are still lucky to have hot summer weather might especially appreciate. The fudge layer has been sweetened with nothing but dates and the chocolate layer can be either dairy-free dark chocolate or coconut oil mixed in with raw cacao powder and a touch of maple syrup (or other sweetener of your choice). I hope you will enjoy it as much as we do!!
100 g / 3 oz vegan dark (70%) chocolate
ALTERNATIVE CHOCOLATE LAYER (optional)
120 ml / ½ cup mild coconut oil 35 g / 1/3 cup raw cacao powder 30-45 ml / 2-3 tbsp maple syrup
