We all have a sweet tooth now and then and this recipe from Jac Alwill at Brown Paper Nutrition is sure to hit the spot! Peanut butter and dark chocolate make a killer combo here while still remaining vegan, gluten free and dairy free!
As an accredited Nutritionist specialising in family, early childhood nutrition and functional food, she takes a practical evidence based approach to delivering information and ideas while working closely with many organisations as media spokesperson and ambassador. For more nutrition and recipes, check out her book “Seasons to Share” or at www.thebrownpaperbag.com.au
Gluten free : Dairy Free : Vegan
1 cup natural peanut butter
2/3 cup + 1 tablespoon coconut oil, melted
1 tablespoon vanilla extract
1/3 cup rice malt syrup
50g vegan dark chocolate
Place peanut butter, 2/3 cup melted coconut oil, vanilla and rice malt syrup in a high speed food processor or blender and blitz until smooth. Pour into a lined loaf tin. Melt dark chocolate and additional1 tablespoon coconut oil in a small saucepan until liquid, drizzle around the fudge, cover and place in the freezer to set. Once set, slice and store in the fridge or freezer until ready to serve.