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!