Peanutty Russian Fudge

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Total prep time:

15 mins plus setting time

Skill level

Easy

Servings (pieces):

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Ingredients

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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
0.5 tsp salt
2 tbsp finely chopped roasted peanuts (optional)

This nutty fudge is full of flavour and gluten free too.

Method

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.

Notes

You can use chocolate chips or finely chopped chocolate in place of peanuts for the topping.

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