Ingredients

• 320g can condensed coconut milk
• 200g dark chocolate block, broken into pieces
• 2/3 cup Mayver’s Dark Roasted Smooth Peanut Butter

Method

1. Line a 9” x 9” square baking pan with parchment paper, set aside.
2. Add all ingredients together in a medium-sized saucepan.
3. Melt ingredients together over medium/high heat whilst stirring.
4. Once completely melted and smooth, turn off heat.
5. Pour into prepared pan.
6. Set in refrigerator for 3-4 hours or overnight.
7. Remove from freezer once completely set.
8. Cut into squares with a sharp knife.
9. Serve and Enjoy!

Notes:
You can also use condensed milk as a suitable alternative to condensed coconut milk.
I found my condensed coconut milk at Woolworths (in Australia). Try your local supermarket or health food store.
To make it easier to cut into squares, dip a sharp knife into hot water, wipe off excess water and slice.
Store in an airtight container, in the freezer or refrigerator, for 1 – 2 weeks.
Before serving, let fudge sit at room temperature, this will make it easier to eat.

This delicious recipe was provided by this month’s Taste Tester @wholesomepatisserie