Peanut Butter Chocolate Fudge

Peanut Butter Chocolate Fudge

Fudge isn’t something you’d normally associate with healthy treats. But this version is super special, with no added sugar and hidden ‘fiber’ in the form of oat bran.

makes 16-20 squares
takes: 20 minutes + setting
200g (7oz) coconut milk
200g (7oz) dark chocolate, 70% cocoa solids, chopped
100g (3.5oz) peanut butter
1 teaspoon vanilla extract
4 tablespoons oat bran (optional)

1. Bring coconut milk to a simmer in a medium saucepan. Meanwhile, line a loaf pan with foil or baking paper.

2. Remove from the heat and add the chocolate. Stand for a few minutes so the chocolate melts.

3. Stir in the peanut butter, vanilla and oat bran (if using). I like to leave a few chunks of peanut butter in the mixture.

4. Transfer fudge mixture to the prepared tin and refrigerate for a few hours, or until set.

5. Chop into small squares.

Variations

nut-free – just skip the peanut butter.

dairy lovers – replace the coconut milk with regular whipping cream.

fiber plus – double the level of oat bran in the recipe.

gluten-free – replace oat bran with psyllium husks or chia seeds or linseeds (flax seeds).

budget – skip the vanilla extract.

super crunchy – mix in a handful of roasted peanut halves.

different nuts – use your favourite nut butter – all nuts love chocolate!

lower carb – use higher cocoa solids chocolate (90% is great). You might need to add a little sweetener but then again you may not.

Shelf Life / Storage

Can be kept for months in an airtight container in the fridge. Keeps for years in the freezer.

Prepare Ahead?

Essential. You need at least 2-3 hours to get the mixture to set in the fridge.

Leftover Potential

Will keep in the fridge for a few weeks.

Problem Solving Guide

not setting – we’re relying on the cocoa butter in the chocolate to ‘set’ the fudge. If you’ve left it until well chilled and it’s still runny it means your chocolate didn’t have enough cocoa solids. Next time make sure your chocolate has at least 70% cocoa solids.

chocolate ‘splitting’ – if the melted chocolate splits or goes all grainy looking, this means it’s been exposed to too high a temperature. Quickly stir in the cold cream and the eggs and this should bring it back to normal. Although if it doesn’t there’s not much you can do. Next time make sure the cream only just simmers before removing from the heat and adding the chocolate.

not chocolatey enough – next time use a better quality chocolate with at least 70% cocoa solids.

short on time? – chill in the freezer.

Waste Avoidance Strategy

all ingredients can be kept in the pantry.

Serving Suggestions

Small squares please!

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