Is there anything more pleasing than chilled, velvety, melt-in-the-mouth fudge? This two-tone fudge is a real crowd-pleaser. The salty and creamy peanut butter fudge is studded with our raw cacao nibs whilst the bottom layer is a rich smooth and velvety raw cacao layer to sink your teeth into, made with our rich raw cacao powder.
It’s a no-bake treat of course, and you only need a handful of ingredients. As always, our fudge is gluten-free, vegan-friendly and literally takes 15 minutes to whip up!
Makes: up to 20 fudge squares Prep time: 15 minutes Total time: 1hour, inc 30-45 minutes for freezing Storage: Keep in the freezer and defrost 20 minutes ahead of serving
Line a small square loaf tin with greaseproof paper and set aside.
Start with the raw cacao layer by simply melting all the raw cacao fudge layer ingredients together in a small pan. Pour into your prepared tin, leave to cool for a short time and then set in the freezer for a couple of minutes.
In a small bowl, whisk all the peanut butter fudge ingredients together and add in your cacao nibs at the last stage. Fold in gently. Freeze for a further 5 minutes or until totally set and then slice it up and enjoy!
Notes: This fudge will last for up to 3 months in the freezer, we used pip and nut peanut butter in this recipe so for best results stick to a slack and drippy version of peanut butter which is made up of only peanuts and salt.
What are your favourite fudge flavours? Post a comment below
About The Author
Niki Behjousiar is a recipe creator and founder of nikibakes. Niki has been blogging for over 10 years and has a passion for gluten-free and dairy-free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.