Ingredients

1/2 cup of can coconut milk

90g Mayver’s Smooth Peanut Butter

40g solid coconut oil

1/3 cup of maple syrup

4 tbsp cacao powder

Vanilla extract

Method

1 – Heat a pot of water over the stove. Place glass bowl over the water but not touching.

2 – Mix coconut milk, oil, maple syrup & Mayver’s Smooth Peanut Butter in a bowl and whisk.

3 – Then add cacao powder with a dash of vanilla extract, whisk until smooth (option to add 50 g of melted chocolate)

4 – Poor into a lined rectangular tin and decorate with chopped peanuts, peanut butter swirl and salt.

5 – Freeze for 1 hr plus or 2 hrs plus in the refrigerator. Slice into 12 slices, keep in the freezer for ice cream consistency and in fridge for fudge consistancy

Decedent recipe by @noashealthyeats