Superfood Peanut Butter n' Cookies Fudge
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1/4 cup maca powder1/4 cup peanut flour (I used Protein Plus) or ground almonds2 oz vegan white chocolate, coarsely chopped1/2 oz vegan butter or refined coconut oil1 1/2 cups very well-cooked cannellini beans, drained and rinsed well2 tbsp amber agave nectar 2 (1 gram) packets vanilla flavoured stevia2 (1 gram) packets caramel flavoured stevia1/4 cup natural, smooth peanut butter10 small chocolate crisp cookies (I used my Kamut® Cookies for Creme recipe, you can use Teddy Grahams too)fine sea salt and/or raw sugar, to sprinkle
In a large, dry frying pan over medium high heat, toast the maca powder and ground almonds if using (stirring constantly) until the mixture is a "toasty" brown colour and the bitter/sour smell of the maca becomes almost butterscotchy - about 8-10 minutes.
Immediately pour into a bowl and cool completely. Stir in the peanut flour if using this instead of the almonds.
Combine the chocolate and butter in a small bowl and melt gently in the microwave. Set aside.
In a food processor, puree the beans with the agave nectar and stevia until very smooth.
Add the chocolate mixture, maca and ground almonds and puree in.
Add the peanut butter and process in until completely smooth.
Pulse in the cookies until combined but still chunky.
Line an 8x5" loaf pan with clingwrap and evenly press in the fudge. Sprinkle with sea salt.
Chill 1 hour, uncovered, then press a layer of plastic onto of the surface and keep in the fridge.
This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.
Serving Size: Makes one 8x5" loaf, 48 small pieces
Immediately pour into a bowl and cool completely. Stir in the peanut flour if using this instead of the almonds.
Combine the chocolate and butter in a small bowl and melt gently in the microwave. Set aside.
In a food processor, puree the beans with the agave nectar and stevia until very smooth.
Add the chocolate mixture, maca and ground almonds and puree in.
Add the peanut butter and process in until completely smooth.
Pulse in the cookies until combined but still chunky.
Line an 8x5" loaf pan with clingwrap and evenly press in the fudge. Sprinkle with sea salt.
Chill 1 hour, uncovered, then press a layer of plastic onto of the surface and keep in the fridge.
This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.
Serving Size: Makes one 8x5" loaf, 48 small pieces
Nutritional Info Amount Per Serving
- Calories: 40.8
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 31.9 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.8 g
- Protein: 1.4 g
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