recipes
Vegan triple layer coconut and peanut fudge bars
2022-05-25
Ingredients
For the base
- 90g raw pecans (Lamb brand)
- 110g medjool dates, stones removed
- 2 tbsp dark cocoa
- 2 tbsp pumpkin seeds
- 2 tbsp black sesame seeds
For the filling
- 170g peanuts (Lamb brand)
- 170ml maple syrup
- 115g coconut oil (Strand Palace Agency)
- 2 tbsp vanilla extract
- 25g roasted peanuts, chopped (Lamb brand)
You will also need
- 50g whole roasted peanuts (Lamb brand)
- 30g sliced toasted coconut (Lamb brand)
- 100g melted vegan chocolate
- 1 tsp coarse salt
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Method
Start this recipe by making the seed base. Blitz together the dates, pecan nuts and cocoa. Stir in the seeds and press into the base of a 7-8 inch lined square cake tin. Next, roast the 170g peanuts in a hot oven for 4-5 minutes till lightly coloured then quickly blitz in a food processor to peanut butter. Transfer to a saucepan, along with the maple syrup, coconut oil, vanilla and chopped peanuts. Heat together for 2-3 minutes until the mixture comes together and is glossy. Pour over the base and even out. Place in the freezer and chill for 1 hour. When ready, mix together the melted chocolate, roasted peanuts and coconut and pour over the fudge. Allow to set and cut into squares.
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