Peanut Butter Fudge

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. 

Peanut Butter Fudge
Head straight on to the Recipe For ♥ Peanut Butter Fudge ♥

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

You can sub out the peanut butter for any nut butter to change the taste of this fudge
Recipe Category: Sweets
Makes enough for: 1 batch fudge
All Rights Reserved: Adapted from The Kind Kitchen page 112

Ingredients

  • 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

Method

  • 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:

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.

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