Indulgent fudge without cream and lots of refined sugar? Definitely possible and highly advisable.
Cacao butter is one of the key ingredients of this recipe, providing a creamy and subtly fragrant base, which is enriched by the peanut butter and naturally sweetened with dates and some maple syrup. The salt and vanilla enhance the flavor, while a bit of maca or lucuma (both naturally sweet with a slightly fruity-yet-caramel-like aroma) rounds it all off. You can feel free to add in extra elements like raisins nor chopped nuts.
The fudge can be enjoyed on its own or combined with an oaty base and some jam sandwiched in between for a more substantial treat. I love the different textures and tastes in the various layers and find it an all-round satisfying sweet treat 🙂
Jammy Fudge Bars
Makes: 4 bars or 8 small fudge squares
- 35g cacao butter solids (ca. 1/4 cup), melted
- 2 tbsp natural peanut butter
- 2 tbsp date paste
- 1 tbsp maca or lucuma powder*
- 1 tbsp maple syrup
- 1/8 tsp ground vanilla bean
- pinch of salt
- several tbsp jam of choice (I used raspberry)
- optional: 2 tbsp raisins and/or some chopped nuts; freeze-dried raspberries for decoration
- *alternatively you could make a chocolate version using cacao powder instead
Base ingredients (if making bars)
- 100g oats (ca. 1 cup), ground
- 2.5 tbsp melted cacao butter (or coconut / other neutral oil)
- 2 tbsp maple syrup
- 1/2 tsp ground vanilla bean
- 1 pinch salt
- Line a loaf tin with cling film (so you can easily lift the bars / fudge out before slicing). Alternatively you could use a square Tupperware.
- For the base: Combine the ground oats with the melted butter / oil and maple syrup, vanilla and salt until the liquid ingredients have been equally incorporated. Press the crumbly mixture down firmly and evenly, based on the height you’d like the biscuit to have. The mix won’t fill a regular sized loaf tin unless you at least double the ingredients.
- Pop the tin into the fridge while you make the fudge: Melt the cacao butter in a small pan on medium low heat, then stir in the maca or lucuma (or cacao powder if making this chocolate version), salt and vanilla. Blend together with the dates / date paste and peanut butter. Finally, add in the raisins / chopped nuts, if using.
- If making bars, spread some jam evenly onto the oaty base.
- Evenly pour the fudge mix onto the jammy oat base – or directly into the cling film-lined container, if not making bars – and place in the fridge to set. If using freeze-dried raspberries to decorate, sprinkle these on before placing the tin into the fridge.
- Remove once hardened, after ca. 30 minutes at least, lifting the fudge bars / fudge out of the tin via the clingfilm. Transfer the contents onto a chopping board and carefully slice into bars / squares. Serve directly from the fridge or leave to soften a bit, as desired.
Feel free to tag @blueberrysmiles22 if you share your creations on Instagram, so I can share in the joy 🙂