Low Carb Salted Peanut Butter Fudge

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Ingredients

  • 3 x tbsp coconut oil
  • 1/4 cup sugar free maple syrup
  • few drops vanilla essence
  • pinch salt or two (depending on your taste)
  • 60 ml full cream coconut milk = 3g of carbs
  • 350g peanut butter (smooth or crunchy) = 35 g of carbs

Method

Line small flat container with baking paper or foil. (lunch box or loaf tin ok .Melt coconut oil in saucepan over a low heat. Add peanut butter and salt then mix; turn off heat when peanut butter has blended and melted. (heat of saucepan is sufficient now) Add coconut cream, sugar free maple syrup and vanilla. Mix well. Pour mixture into lined container and place in freezer for 1 – 2 hours.

At this point I recommend that before you attempt to clean up you should scrape the saucepan with a spatula or finger and place the gooey goodness in your mouth. Mmmmm

Take out of freezer and cut up into bite size cubes

Carb Maths

(depends on the size of your cubes really) 40g of Carbs x 30 slices of  fudge = 1.33 g of carbs per square

 

 

 

 

 

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