This fudge is two layers of deliciousness: a perfectly crumbly peanut butter layer and a rich carob layer. Making traditional fudge is a heavily involved process the requires the use of candy thermometers, saucepans, and stoves, but for this fudge, all you do is melt, stir, and pop it in the refrigerator to set! It's both perfectly simple and perfectly delicious.
Raw Peanut Butter and Carob Fudge [Vegan]
Ingredients
For the Peanut Butter Layer:
- 9 generous tablespoons liquid coconut butter
- 3 tablespoons liquid coconut oil
- 8 tablespoons peanut butter
- 3 tablespoons maple syrup
- 2 1/2 tablespoons lucuma powder
- 2 teaspoons vanilla bean paste
For the Carob Layer:
- 2 tablespoons liquid coconut butter
- 1 generous tablespoon liquid coconut oil
- 3 tablespoons maple syrup
- 2 tablespoons carob powder
Preparation
To Make the Peanut Butter Layer:
- Melt the coconut oil and coconut butter in a bowl. This can be done over a pan of hot water on the stove, ensuring it does not get hotter than 100°F.
- Remove the bowl and stir in the other ingredients.
- Line a dish with greaseproof paper and pour the fudge into the dish.
- Place in the freezer to harden while you make the carob layer.
To Make the Carob Layer:
- Melt the coconut oil and butter, and stir in the other ingredients. It may look quite gloopy and sticky compared to the fudge layer, but just add a bit more maple syrup until it gets (slightly) smoother and silkier.
- Pour the carob fudge on top of the peanut butter fudge and place in the freezer to harden for 30 minutes before serving.
To Assemble:
- Remove from the freezer and cut the fudge into squares.
Notes
Store the fudge in the fridge in an air-tight box.
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Carob - Peanut Butter
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About The Author
Rachel Smith
See My RecipesHi I’m Rachel! I’m a chocolate obsessed raw foodie from the UK. Rawberry Fields is a celebration of my love for decadent raw desserts. You can find my recipes at rawberryfields.co.uk.
Cilla Kloth