This nutty fudge is full of flavour and gluten free too.
|270 g 9.52 oz||desiccated coconut|
|125 g 4.41 oz||smooth peanut butter|
|125 ml 4.23 floz||coconut oil|
|175 g 6.17 oz||honey or maple syrup|
|100 g 3.53 oz||icing/powdered sugar|
|2 tsp||vanilla extract|
|2 tbsp||finely chopped roasted peanuts (optional)|
Line a large loaf tin with baking paper across the bottom and sides.
Put the desiccated coconut in a food processor. Process on high for about 10 minutes, scraping down the sides once or twice, until the coconut has turned into a thick buttery liquid. The mixture does not have to be silky smooth. It will still be a little grainy when done.
Add the peanut butter, coconut oil, honey or maple syrup, icing sugar, vanilla and salt and whiz until smooth. There may still be a few grainy bits. Scrape into the loaf tin.
Sprinkle with chopped peanuts if desired and refrigerate for at least 2 hours until set.
Use the paper to lift the fudge out of the tin and cut into pieces. Store in an airtight container in the fridge.