Maple-peanut butter raw ‘fudge’
Makes: 25 pieces (400g in total)
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Maple-peanut butter raw ‘fudge’
Makes: 25 pieces (400g in total)
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
87Kcal
Fat
7gr
Saturates
4gr
Carbs
3gr
Sugars
2gr
Fibre
1gr
Protein
2gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 100g coconut oil
- 2 tbsp cacao powder or cocoa powder
- 200g smooth no-added-sugar peanut butter (we like Whole Earth)
- 3 tbsp maple syrup
Step by step
Get ahead
The fudge will keep in an airtight container in the fridge for 2 weeks, or the freezer for 2 months.
- Melt the coconut oil in a saucepan. Remove from the heat and stir in the cacao powder or cocoa powder until smooth, then follow with the peanut butter and maple syrup. When well combined, pour into a lined 15cm square dish or cake tin. Chill in the fridge or freezer until set (about 30 minutes in the freezer, 1-2 hours in the fridge).
- Cut into squares and store, chilled, in an airtight container.
Chef quote
Quick to make and fuss-free!
