Layered Salted Caramel Peanut Fudge
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This is one of my favorite freezer desserts, and I like to keep it ready to grab at a moment's notice. A decadent delight, it homes in on the irresistible flavor combo of caramel and sea salt. The unique peanutty edge makes it fulfilling for adults with a cuppa, but also brings plenty of happiness to little kids.
Ingredients
(use organic ingredients where possible)
FOR THE FUDGE
- 1 cup almond butter
- ⅓ cup extra virgin coconut oil
- ¼ cup rice malt syrup
- ¼ cup raw cacao powder
- 1 tsp alcohol-free vanilla extract
- ½ tsp celtic sea salt
FOR THE SALTED CARAMEL AND PEANUT
- ¼ cup rice malt syrup
- 2 tbsp cashew butter or other nut butter
- 2 tbsp coconut oil
- Sea salt
- ⅓ roasted salted peanuts
Directions
- Line a 12 × 18 cm (4½ × 7 inch) baking tin with baking paper.
- To make the fudge layer, whiz the almond butter and coconut oil in a food processor until smooth.
- Add the remaining ingredients and process until smooth and creamy.
- Spoon the mixture into the prepared tin to 3 cm deep and smooth the top with the back of a spoon or a spatula.
- For the salted caramel and peanut layer, add all the ingredients except the peanuts to the food processor then process until the mixture has a caramel-like consistency.
- Spoon the salted caramel over the fudge, smooth with the back of a spoon or a spatula.
- Scatter the peanuts over and press them in gently.
- Freeze for at least 1 hour before slicing and serving.
- If stored frozen for longer, it may need some time in the fridge to soften a little before serving.
- Sprinkle with extra salt before serving.
Avec:
Lee Holmes
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