Peanut Butter Choc Swirl Fudge
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
Serves 16
Gluten free : Dairy Free : Vegan
Ingredients
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
Method
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.
Jacqueline is an Accredited Nutritionist specialising in family, early childhood nutrition and functional food. She writes for several media publications including Well Being, Eat Well, Body and Soul, Women’s Health, Men’s Health and Sporteluxe, hosts regular TV segments on nutrition and health (Ch 7 and Ch 9), is nutrition director of a start up baby food company (Bondi Bubs) and in 2016 published her first book “Seasons to Share” (Murdoch). Jacqueline takes a practical, evidence based approach to delivering information and ideas and works closely with many organisations as media spokesperson and ambassador. She loves all things outdoors, delicious food, and holistic living. Jacqueline has two children – Jet (10 years) and Elke (6 weeks). Jacqueline is based in Sydney, Australia.