Every Christmas our Aunt brings a variety of home made fudges for christmas lunch. The fudge would be placed immediately on the table with the nuts and cherries and would be devoured before the lunch even got started.
Fudge has always been our “go to” treat food so we were keen to develop one that was fructose free, but also didn’t have too much sugar. Our old favourite traditional fudge recipe uses two cups of white sugar!
This recipe is a “no cook” version that is vegan friendly, lactose free, gluten free and fructose free.
You will be really surprised as this recipe is so easy and super delicious.
- Makes: 20 pieces
- Preparation: 1 hour and 10 minutes
- Dish size: depends how thick you want the fudge. We used a 12cm x 14cm dish to give us lovely cubes of fudge
1 cup smooth peanut butter (or any nut butter of your choice)
1/3 cup coconut oil- melted
1/4 cup cocoa powder (sifted)
1/4 cup The Sugar Breakup Golden Rice Malt Syrup
1 Pinch of fine sea salt
1 teaspoon vanilla extract
- Melt the coconut oil
- Add the peanut butter and (using an electric beater) mix together until smooth. It works better if the ingredients are slightly warm.
- Add in the cocoa, rice malt syrup, vanilla and sea salt, and then stir with a spoon until smooth and creamy.
- Place the mixture into the dish lined with baking paper or plastic wrap (for easy removal) and place into the freezer for 1 hour.
- After an hour, remove from the freezer and cut into squares.
- Store in an air tight container in the freezer. When ready to be eaten, take it out for a couple of minutes beforehand so it softens slightly. It’s best eaten straight away as it starts to soften when left out for a period of time.
If you want your fudge to have more texture or to make different varieties then add things such as nuts, chia seeds, coconut etc when you add the cocoa and other ingredients and mix by hand.