What would life be without peanut butter? Pretty grim, we’d say. It’s been nature’s butter for an eternity and we just keep finding new ways to make delicious foods with it, like this one from The Brown Paper Bag aka Jacqueline Alwill.
“The combination of peanuts and coconut oil not only make for a creamy fudge, but they include a stack of monounsaturated fats that are great for our health. [They help] balance blood glucose, manage both the LDL and HDL cholesterol synthesis in our bodies, contribute to that gorgeous glow in our skin and encourage our body to use fat as a source of energy,” says Jacqueline Alwill.
“And whilst both peanut butter and coconut oil have saturated fats too, they’re good, unprocessed saturated fats that can improve our health. Don’t be fearful of the fat factor, it’s leaps and bounds more beneficial to our bodies than sugar and just a small portion of this fudge will absolutely satisfy any craving or need for a delicious pick me up.”
And since we all need a little help in the portion-control department, Alwill assures us that this is the type of raw treat that will teach you that you only need a small amount to get your hit.
Brown Paper Nutrition’s Peanut Butter Fudge
Makes 1 large piece of fudge (about 20 pieces)
GF | DF | SF | V
1 cup smooth peanut butter
2/3 cup coconut oil
1 tablespoon vanilla
2 teaspoons mesquite powder (optional)
1/3 cup rice malt syrup
- Place all ingredients in a blender and blitz until smooth.
- Pour into lined 10×20 loaf tin and set in the freezer for 2 hours. Slice and eat!