Peanut Butter & Coconut Fudge

As some of you know, I am trying to follow a Low Carbohydrate High Fat diet (LCHF). I've cut out most of my sugar and refined carbs and feel pretty good for it.

However, sometimes a girls just gotta have something sweet to take away that sweet itch. Fudge is one of my favorite naughty treats and I could eat a bucket load of it. My parents in law live in Devon so you can imagine my eyes (and stomach) when I see the clotted cream fudge.

Anyways I am trying to be a healthy eater so let's stop thinking about clotted cream fudge and get back to business.  I have got the most delicious recipe which I am going to share with you now: PEANUT BUTTER & COCONUT FUDGE.

Peanut Butter & Coconut Fudge I warn you though, that as this is a recipe for those on a LCHF diet, it contains lots of fat. However, the sugar content is zero but I have managed to make it taste sweet and creamy and it certainly hits the spot. So let's get started. Actually I did make this yesterday so all these photos are from that batch of yummy peanut butter & coconut fudge. Ingredients: 200g unsweetened Peanut Butter 160g Coconut Oil Stevia: 10 tabs mixed with 1x tbspn of hot water 1/2 teaspoon Vanilla Essence or flavoring Big pinch Rock Salt (Optional) 1x tbspn Dried unsweetened Desiccated Coconut Microwave proof bowl Mixing spoon or whisk 20x20cm tin or something a similar size Grease proof paper or clingfilm. Making your Peanut Butter & Coconut Fudge Place the peanut butter and coconut oil in a microwave proof bowl and heat in the microwave on a low power until the mixture is warm and the coconut oil has melted.

Give the mixture a good stir (I use a mini hand whisk).

Then add the remaining ingredients ( Stevia to taste, rock salt and vanilla essence plus optional desicated coconut). I personally like to find a pop of salt when I am eating the Peanut butter  & coconut fudge, so I add the salt after warming the mixture as that way it doesn't dissolve so much into the mixture.

Mix again so that everything is well blended. 

Line a tin with grease proof paper or clingfilm. This makes it easier to remove the fudge once it has solidified. Then pour in the mixture and pop in the fridge for a couple of hours.

Now be patient, if you can.

Once the peanut butter and coconut fudge has set, tip it on a chopping board and with a long knife, cut it into small squares. From a 20x20cm tin, I can get about 36 pieces of delicious, melt in the mouth fudge.

Peanut Butter & Coconut Fudge - Ready to Eat

Storing your peanut butter & coconut fudge

Definitely store it in the fridge or a very cool place. If you don't, the coconut oil will soften too much and you will have a messy time eating it. Mind you it is finger lickin' good.

It should keep for a couple of weeks or longer.