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Sugar-free Nut Butter Chocolate Fudge


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Ingredients

20 piece(s)

  • 75 grams coconut oil, melted
  • 260 grams Peanut butter (I used crunchy), or any others nut butter
  • 25 grams cacao powder
  • 85 grams Rice malt syrup
  • 1 & 1/2 teaspoon Vanilla powder
  • 1 pinch salt
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Recipe's preparation

  1. Melt coconut oil 40sec/37C/sp 2.5

     

  2. Add Peanut Butter - mix til smooth 40 sec/37C/2.5

     

  3. Add in cacao, Rice malt syrup, vanilla and sea salt - mix til creamy 1min/37C/Gentle stir setting, turning up to 2.5 breifly to incorporate ingredients.

    Scrape down sides and mix again 2- 3min/37C/Gentle stir setting

     

  4. Pour into dish lined with banking paper or plastic wrap and place in freezer for 1 hour

     

  5. After 1 hour, remove from freezer and cut into squares (and try not to eat it all right then and there)

     

  6. Store in airtight container in freezer. 

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Accessories you need

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Tip

For other textures use smooth nut butter add chia sees, fruits, nuts etc when adding cacao.

All credit for this recipe goes to The Sugar Breakup - I just converted it //thesugarbreakup.com/2015/02/05/nut-butter-chocolate-fudge-2/

I have only just converted this recipe, so any comments, suggestion or alterations welcome!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great conversion thanks!

    Submitted by naomilid on 8. June 2015 - 00:23.

    Great conversion thanks! Worked perfectly! Yum! 

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