24
PORTIONS
Ingredients
- 1 cup Chantal whole peanut butter
- 1/2 cup Chantal rice syrup + extra 2 - 4 Tbsp if desired
- 1/2 cup Chantal cold pressed virgin coconut oil
- 1 tsp Chantal vanilla extract
Method
Measure out coconut oil and place into a small jar or bowl.
Place over a larger bowl filled with warm water to soften/melt.
Prepare a sheet of baking paper, lining it in a small dish and wiping with a little coconut oil. Add all ingredients to a blender. Blend until just combined. Check for taste and add a little extra rice syrup if desired.
Transfer mixture into prepared dish and evenly spread out with a spatula or wet knife. Place into the fridge and allow the fudge to set for several hours before slicing into small pieces.
This is lovely kept in a small container in the freezer for afternoon nibbling, or cut into small pieces and sprinkled over ice cream.
