Dave does not like the texture of peanut butter despite liking peanuts. This means I could have enjoyed the entire batch of peanut butter fudge. But being a sharing and caring person I gifted half of what I made to a friend.
I am very particular about the toothpaste I use. Firstly, it has to be a gel as I don’t like the texture of a paste. And secondly, it has to taste good. I know you are not meant to eat your toothpaste, but it still needs to have a pleasant taste. A few years ago my first choice brand stopped bringing the gel version into the country. This left me with testing new toothpastes for some time. Eventually I found one I liked. And no sooner had I made my way through the first batch I bought, they changed the formula to a paste. I bought this by mistake, so worked my way through that lot. And as soon as it was done, I saw the gel formula was back. I was so excited until I got home and used it only to discover it was not the same brand.
Today’s inspirational recipe from Lavender and Lime ♥ Peanut Butter Fudge ♥ #LavenderAndLime Click To Tweet
The packaging was so similar and the name just as close that I did not notice. And I have not enjoyed using this toothpaste at all. The charcoal has not whitened my teeth as it is meant to. And I need to use a lot more than I had to of the other brand. This again left me searching for a gel toothpaste and I think I may have found the one. It ticks the dual boxes of gel and taste, and it is 100% natural. For me being chemical and paraben free is a must and I am hoping this one whitens my teeth as advertised. It is also budget friendly compared to other commercial brands which is also a huge priority right now. Do you use a gel or paste toothpaste, and is yours a natural product?
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Peanut Butter Fudge
- 75 g coconut oil
- 235 g peanut butter
- 62.5 mlss maple syrup
- 7.5 mls sweet white miso paste
- 2.5 mls vanilla extract
- 30 g raw pistachios, roughly chopped
- 30 g dark chocolate chips, roughly chopped
- 5 g desiccated coconut
- 1.25 mls salt flakes
- Place the coconut oil into a glass bowl and blitz in the microwave until melted
- Add the peanut butter, syrup, miso and vanilla and stir using a wooden spoon until smooth
- Add the pistachios, chocolate, coconut and salt and stir to combine
- Line a brownie tin with baking paper and tip the fudge into the tin
- Flatten as best as you can with the back of a spoon and place into the freezer for 2 hours to set
- Remove from the freezer, cut into shards and place into an airtight container
- Store in the fridge to prevent it from melting
View the previous posts on January 3:
- 2022: Whole Wheat Cape Seed Loaf
- 2021: A Time For Mercy
- 2020: Black Brioche Buns
- 2018: December 2017 Showcasing In My Kitchen
- 2014: Sangria
- 2011: Easy Simple And Delicious
This is my last week of holidays, and Dave has already gone back to work. I plan on catching up on TV watching and maybe baking.