This recipe comes with a warning! It's highly addictive, and plenty of restraint is required if you don't want to eat the whole lot in one go.
This fudge has its pros and cons. It needs to be kept in the fridge, which could be a pro, as it means you can't take it with you everywhere to snack on – because honestly, you would if you could.
As for the cons... Actually, there are no cons, because it's easy peasy to make, super adaptable, and damn delicious. It can even be made gluten- and sugar-free if you like.
Here, I've used Keto Hana's moreish granola to give the fudge its crunch. It comes in a variety of delicious flavours, so go check it out.
approx 28-30 pieces
1 cup coconut oil
1¼ cup smooth unsweetened nut or seed butter of choice (I used smooth peanut)
¼ cup honey, maple syrup, or other liquid sweetener of your choice – I used Monin Sugar-Free Salted Caramel Syrup
1 tsp vanilla extract, powder or bean paste
Good pinch sea salt
Handful of Keto Hana granola – I used coconut and almond
1. Combine all the ingredients, apart from the granola, in a small pan and warm gently, stirring until the oil has melted and the mixture is silky smooth.
2. Line a baking dish with greaseproof paper, and pour in the mixture to make a slab of fudge – you can cut it into squares once it's set. Alternatively, pour it into little moulds or muffin cups – whatever you prefer.
3. Place your container(s) in the fridge or freezer to firm the fudge a little, before topping it with a generous sprinkling of granola. Be sure not to chill your fudge for too long, otherwise the granola won't stick.
4. Store the finished fudge in an airtight container in the fridge. It will keep for a good week or so, although I very much doubt it will last that long!
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