Ooey gooey peanut butter, caramel and cashew fudge-y delight! It's a mouthful – pun intended.
Desserts
Peanut Butter Caramel Fudge Slice
By So Beautifully Raw, Sam Murphy
For the base
- 1 cup Almonds
- 1 cup Coconut Flakes
- 1 cup Medjool Dates, pitted
- Pinch of salt
For the peanut caramel
- 1 cup Medjool Dates, pitted, soaked & drained
- 3 tbsp Natural Peanut Butter
- ½ cup Agave or Coconut Nectar
- ½ cup Raw Cashews, soaked for 3 hours
- ⅔ cup Almond Mylk
- ⅔ cup Loving Earth Coconut Oil, melted
- 2 tsp Vanilla Bean Paste
- ½ tsp Salt
For the topping
- Crushed Peanuts
- Loving Earth Caramelised Buckinis Clusters
- Step 1Make the base by first blending the almonds and coconut in a food processor until a fine crumb forms. Add the dates and continue to blend/pulse until it binds into a dough. Press into a lined loaf tin and freeze.
- Step 2For the caramel, simply blend everything apart from the coconut oil in a high powered food processor until it's a smooth paste. Add the coconut oil last and continue to blend until no lumps remain.
- Step 3Pour over the base and freeze the whole slice overnight. The next day, slice with a hot, wet knife and decorate with crushed peanuts and buckinis. Keep stored in an air-tight container in the freezer and simply defrost pieces for 10-15 minutes before eating.
