Niki’s Raw Cacao and Peanut Butter Nibbly Fudge

Is there anything more pleasing than chilled, velvety, melt-in-the mouth fudge? This two-tone fudge is a real crowd pleaser, folks. The salty and creamy peanut butter fudge is studded with our raw cacao nibs whilst the bottom layer is a rich smooth and velvety raw cacao layer to sink your teeth into, made with out rich raw cacao powder.

It’s a no bake treat of course, and you only need a handful of ingredients. As always, out fudge is gluten free, vegan friendly and literally takes 10 minutes to whip up, result!

Makes up to 20 fudge squares

Prep time: 10 minutes

Total time: 15 prep plus approx 30 mins for freezing

Storage: Keep in the freezer and defrost 20 minutes ahead of serving

Ingredients:

For the raw cacao fudge layer:

3 tablespoons of raw cacao powder

5 tablespoons of coconut oil

3 tablespoons of sweet freedom

A pinch of sea salt

For the raw peanut butter cacao nib fudge layer:

150g of smooth peanut butter

5 tablespoons of coconut oil, melted

A small handful of raw cacao nibs

2 tablespoons of sweet freedom

A pinch of sea salt

For decoration:

Extra Elements for Life raw cacao nibs

A scattering of edible flowers

Method:

1. Line a small square loaf tin with greaseproof paper and set aside.
2. Start with the raw cacao layer by simply melting all the raw cacao fudge layer ingredients together in a small pan. Pour into your prepared tin, leave to cool for a short time and then set in the freezer for a couple of minutes.
3. In a small bowl, whisk all the peanut butter fudge ingredients together and add in your cacao nibs at the last stage. Fold in gently. Freeze for a further 5 minutes or until totally set and then slice it up and enjoy!

Notes: This fudge will last for up to 3 months in the freezer, we used pip and nut peanut butter in this recipe so for best results stick to a slack and drippy version of peanut butter which is made up of only peanuts and salt.