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.
Hi, I know its been ages but I was wondering if the cocoa has fructose? I have a friend who has to go on a special diet including no gluten and no fructose at all, so I was wondering if this would be suitable for her.
I think your question relates to FODMAPs and particularly fructans which is one of the things people on FODMAP eating plans tend to avoid, eg: wheat flour contains fructans and is avoided/minimised by those who follow FODMAPs but isn’t an issue for those who are fructose free, which can be a little confusing. We’re not specialists in FODMAPs but there are plenty who are, in Australia that includes Sue Shepherd who has a number of published works on FODMAPs. Also there are different information sheets available online, this one may be of interest http://blog.katescarlata.com/wp-content/uploads/2012/07/BW_NEWFODMAPSCHECKLIST_JUNE_2513.jpg but as mentioned we’re not experts in this area so can’t guarantee the content. From my understanding most followers of a FODMAP eating plan work out over time what their level of tolerance is to different trigger foods. Julia
I would like to make this recipe – sounds delicious! Do you know where can I buy Golden Rice Malt Syrup in New Zealand? If not, what other fructose-free ingredient could I possibly use? Look forward to your reply. Cheers, Judy
Hi Judy, we don’t ship to NZ at this stage, but that will change in the near future. You should be able to get other brands of rice malt syrup from a health food store. I’m not aware of what brands are available in NZ, but try for an organic brand that looks golden in colour. Good luck with the recipe, it’s absolutely delicious and worth making. Fiona
You guys have to get the peanut butter on my side of town. Oakleigh/Chadstone/Clayton… please ;)
I just posted this Sweet Stuff with memories of Meg Ryan in When Harry… Definitely making this one. Dale.
Hi DJ, this recipe turned out even better than we hoped. We are really pleased that the sugar content is quite low without sacrificing any taste. Enjoy making. Fiona