Peanut Butter & Buckwheat Fudge Bites

Desserts Snacks

By Martyna Angell, Wholesome Cook

Choose a natural 100 per cent peanut butter to make these. Keep a stash in the freezer for unexpected guests or for a satisfying mid-afternoon snack.

You can use silicone chocolate moulds for these — they are available from most homewares stores and some supermarkets, or press the mixture into a loaf tin lined with baking paper and cut into squares.

Ingredients
Method

Fudge
½ cup peanut butter
1 ½ tbsp. rice malt syrup or honey
2 tbsp. Vanilla Powder (optional)
1 ½ tbsp. Plain Buckinis
Chocolate Icing
½ cup Coconut Oil, melted
1 ½ tbsp. Cacao Powder
Other things you could add a spoonful of: bee pollen, hemp seeds, sesame seeds, chopped almonds, chia seeds

Step 1Combine peanut butter, rice malt syrup or honey, protein powder, if using, and buckwheat in a bowl and mix well.
Step 2Spoon into silicone moulds. Place in the freezer for 1 hour to set.
Step 3Remove from the moulds and, if using, dip into coconut oil mixed with cacao until coated. Set on a piece of baking paper for a minute.
Step 4Transfer to an airtight container or freezer bag. Store in the freezer for 4–6 weeks and enjoy chilled.