Decadent smooth and creamy peanut butter fudge mouthfuls laced with white choc chips. Has your sweet tooth stopped screaming yet?

Finally I have a recipe that gives you permission to devour an entire raw cookie dough batter (yep we’ve all been there….#guiltyascharged). This peanut butter cookie dough fudge is refined sugar free and can be popped into your mouth in less than 30 minutes from start to finish.

Bursting with healthy fats thanks to the coconut and natural nut butters, it’s a high protein snack that’s perfect after a hard workout or at any other time of the day when you’re looking for any excuse to treat yourself.

Enjoy x

Raw Peanut Butter Cookie Dough Fudge

Ingredients:
2 cups desiccated coconut
3/4 cup peanut butter
1/4 almond butter
1/2 cup coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla extract
Pinch of sea salt
1/2 cup white choc chips

Method:
Step 1. Process desiccated coconut in a food processor until it forms a nutty paste (around 10 minutes).
Step 2. Melt coconut oil, almond and peanut butters in a bowl. Mix until smooth.
Step 3. Add nut butter mixture to the food processor, blending again until smooth.
Step 4. Add vanilla extract, salt and maple syrup to food processor. Additional coconut oil may be necessary as adding the syrup make thicken batter.
Step 4. Line a square tin with baking paper and grease with canola spray.
Step 5. Pour the fudge batter into the tin, sprinkle with choc chips.
Step 6. Place in the freezer until set. Cool at room temperature for ten minutes prior to serving.

Tips:
- If you are wanting a creamier fudge, you can continue processing the coconut until coconut butter forms. Achieving this will depend on the power of your food processor.
- To enhance texture, additional toppings including crushed peanuts, cacao nibs or shaved coconut can also be substituted.