Nut butter & maple fudge
Photo credit: Virginie Gosselin
Everybody seems to have been going to the sugar shack over the weekend, and since my husband is diabetic, I know it would be torture for him to go there. So instead, I’m bringing the maple to our home.
I’m even making a theme out of it, and I’ll be sharing maple syrup-based recipes all week.
- Serves15 pieces
- Prep time10 mins
- Cook time5 mins
- Timeout3 hours
- FreezingFreezes well
Ingredients
- 1/2 cup of maple syrup
- 1/3 cup of your preferred nut butter
- 1/4 cup of melted coconut oil
- 1/2 teaspoon of vanilla extract
- A pinch of salt
- 1/4 cup of preferred nuts, roughly chopped
Steps
- Line an 8” rectangular bread pan with a plastic wrap. It’ll stick to the bottom of the pan if you drizzle a few drops of water beforehand.
- Combine all the ingredients in a small pot, except the nuts, then bring to a boil and stir often.
- Remove from the heat and whisk the mix for 5 minutes or until the mix becomes thick and sticky.
- Pour into the mould and top with the chopped nuts. Set in the freezer for 3 hours.
- Cut into small squares and enjoy. Keep in the freezer.
Tips & tricks
There are two kinds of coconut oil: either with or without any added flavour. This recipe calls for the one without any added flavours, thus genuinely revealing the maple syrup and nut flavours.
Recipe published on August 19, 2018
