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Coconut peanut butter fudge
Four ingredients, no oven, thirty minutes. The freezer stash you will not admit to.
The BetterDay KitchenUpdated 2 min read
Before you start
This is a four ingredient fudge that needs no oven, no thermometer and no candy-making nerve. The food processor does the work, the freezer does the setting, and thirty minutes later you have twenty-one squares.
Prep
30 min
Cook
0 min
Total
30 min
Makes
About 21 squares
01 / Recipes
Coconut butter is the secret, and you make it yourself
The first step is blending desiccated coconut until it turns into coconut butter. It will look like sand for two minutes and you will be convinced it is not working. Keep going. Around the three to four minute mark the fat releases and it goes glossy and pourable all at once.
That coconut butter is what gives this fudge its structure. It sets firm in the cold and softens on the tongue, which is exactly what fudge is supposed to do.
02 / Recipes
Pick your peanut butter carefully
Use one where the ingredients are peanuts and salt. The sweetened, stabilised kind brings its own sugar and its own palm oil, and the fudge comes out cloying and slightly waxy. Natural peanut butter also means you control the sweetness with the maple.
The recipe
Coconut Peanut Butter Fudge
A no-bake fudge made from coconut butter, peanut butter, coconut oil and maple syrup. Sets in the freezer in 15 minutes.
Prep
30 min
Cook
None
Total
30 min
Makes
About 21 squares
Ingredients
- 2 cups desiccated unsweetened coconut, finely shredded
- 1 cup creamy natural peanut butter, ideally just peanuts and salt
- 1/2 cup melted coconut oil
- 3 to 5 tablespoons maple syrup, to taste
- 1 teaspoon pure vanilla extract
- 1 pinch sea salt, depending on how salty your peanut butter is
- Optional: crushed peanuts or toasted coconut, for the top
Method
- 1Line a 9x5 inch loaf pan with parchment and set it aside.
- 2Add the desiccated coconut to a food processor and blend on high until it turns into a smooth, pourable butter. This takes about 4 minutes. Scrape the sides down as you go and do not give up early.
- 3Add the peanut butter and melted coconut oil and blend again until fully combined.
- 4Add the maple syrup one tablespoon at a time, blending between additions, until it is as sweet as you want it.
- 5Add the vanilla and sea salt and blend once more. Taste and adjust.
- 6Scrape into the lined pan and spread into an even layer. Scatter over crushed peanuts or toasted coconut if you like.
- 7Freeze until firm, about 15 minutes.
- 8Lift out by the parchment and slice into squares with a knife warmed under hot water and wiped dry.
Keeps
Up to 10 days in the fridge or 1 month in the freezer. From frozen, let it sit out 5 to 10 minutes before eating.
Chef’s note
Warm the knife between cuts. Cold fudge and a cold blade means cracked edges, and a hot blade goes through it like it is nothing.
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