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