Nut Butter Fudge

Makes 24 squares

Ingredients

Method

1 cup smooth nut butter of your choice (peanut, almond, coconut and almond)

5 tbs maple syrup

5 tbs coconut oil

Toppings

I cup puffed brown rice cereal

1/4 cup chia seeds

1/4 cup pumpkin/sunflower seeds

Melt the coconut oil in a glass bowl over a Bain Marie, once melted add the nut butter and maple syrup. I prefer to have the water on a low simmer as if the nut butter becomes too hot it can harden. Remove from the heat and ensure all the ingredients are well mixed.

Pour into a lined 8 inch squared baking tray. Sprinkle over puffed rice first and gently press down, then sprinkle remaining toppings and place in fridge on a flat surface to set.

Another option is to use a silicone baking tray and make individual portions.

Once set, remove and cut into the desired portion sizes.

 

They can be kept in the fridge for up to 7 day or the freezer for 2 months, if they last that long!

'These are one of the first things I made and I still absolutely love them. They are the perfect sweet snack to keep in the fridge, if you love peanut butter then these are for you ' 

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