Ingredients

For the fudge:

1 1/2 cups Mayver’s Dark Roasted Crunchy Peanut Butter

6tbsp Coconut oil

1/2 cup Maple syrup

2tbsp Coconut oil

2tbsp Coconut flour

A pinch or two of salt

For the chocolate swirl:

1/2 A block of dark chocolate

Method

1. Line a medium shallow baking tin with baking paper or grab your favourite cupcake or other shaped moulds.
2. In a saucepan, heat all fudge ingredients (except for coconut flour) on medium heat. Mix together until combined. Keep on low-medium heat & don’t let bubble too much.
3. Add coconut flour and whisk it in. Turn heat off and mix until evenly combined.
4. Pour into your tin/moulds & place into the freezer to set for 10 minutes.
5. Prepare your chocolate in a saucepan by melting until it has a smooth texture.
6. Grab your fudge out of the freezer and with a fork or a spoon, drizzle chocolate all over the top.
7. Place fudge back into the freezer to set for 2-3 hours.
8. Once ready. Cut into your desired shapes to serve – yum!
9. Store in the fridge or freezer.

This yummy recipe is by: @thenakedseed