White Choc and Peanut Butter Fudge

Time: 30 minutes
Serves: Makes 15-18 pieces

Ingredients: 

2 cups PANA ORGANIC White Choc Pieces, melted 
230 g (1 cup) coconut butter, melted
500 g (2 cups) smooth peanut butter
125 ml (1⁄2 cup) melted coconut oil
1/2 cup maple syrup or coconut nectar 
Pinch of sea salt
1 teaspoon vanilla bean paste or powder 
2 tablespoons crushed roasted peanuts

Method: 

Line a 20 cm square cake tin with baking paper.

Add the melted down white chocolate, coconut butter, softened peanut butter, coconut oil, your sweetener of choice and a pinch of salt to a large bowl and mix well to combine evenly.

Once smooth and creamy, pour the mixture into the prepared tin and spread it out in an even layer. Sprinkle the crushed peanuts over the mixture, then transfer to the freezer and leave for 20 minutes, or until set firm.

Once set, remove the fudge from the freezer and lift it from the tin by pulling on the edges of the baking paper. Using a hot knife, cut it into 18 even squares. Enjoy immediately, storing any leftovers in an airtight container in the fridge for up to 10 days or in the freezer for up to 1 month.

(If frozen, leave at room temperature for 5–10 minutes to soften before eating for best texture and favour).