Layered Salted Caramel Peanut Fudge

 

This is one of my favourite freezer desserts, and I like to keep it ready to grab at a moment’s notice. A decadent delight, it homes in on the irresistible flavour combo of caramel and sea salt. The unique peanutty edge makes it fulfilling for adults with a cuppa, but also brings plenty of happiness to little kids.

Fudge

  • 270 g (9.5 oz/1 cup) almond butter
  • 80 ml (2.5 fl oz/ 1/3 cup) coconut oil, melted
  • 90 g (3.25 oz/ 1/4 cup) rice malt syrup
  • 30 g (1 oz/ 1/4cup) raw cacao powder
  • 1 teaspoon alcohol-free vanilla extract
  • 1/2 teaspoon Celtic sea salt

Salted caramel and peanut

  • 90 g (3.25 oz/1/4 cup) rice malt syrup
  • 2 tablespoons cashew butter or other nut butter
  • 2 tablespoons coconut oil
  • sea salt, to taste
  • 35 g (1.25 oz/1/3 cup) roasted salted peanuts

Method:

Line a 12 × 18 cm (41/2× 7 inch) baking tin with baking paper.

To make the fudge layer, whiz the almond butter and coconut oil in a food processor until smooth. Add the remaining ingredients and process until smooth and creamy. Spoon the mixture into the prepared tin to 3 cm (11/4 inches) deep and smooth the top with the back of a spoon or a spatula.

For the salted caramel and peanut layer, clean the food processor then process all the ingredients except the peanuts until the mixture has a caramel-like consistency.

Spoon the salted caramel over the fudge, smooth with the back of a spoon or a spatula, then scatter the peanuts over and press them in gently. Freeze for at least 1 hour before slicing and serving. If stored frozen for longer, it may need some time in the fridge to soften a little before serving.

Sprinkle with extra salt before serving, if you like.

By Lee Holmes

 

Lee Holmes, Gut Friendly Food Expert, Super charged foods, recipes, OMstars

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