Peanut Butter Fudge Squares
SUCH a winner! These squares are the perfect balance of decadence and sustenance. The biscuity base is layered with date caramel and peanut butter, topped with dark chocolate, and flecked with roasted hazelnuts and salt flakes... it really is as good as it sounds.
Ingredients
Method
Equipment: 22cm square tin, food processor, medium bowl, heatproof jug.
Base
Preheat oven to 180 degrees Celsius. Grease and line a square tin with spray oil and baking paper.
Combine all base ingredients in a bowl, mix until sticky and crumbly, don’t be afraid to use your hands.
Press the mixture into the lined tin, creating an even layer. Freeze for 20 minutes.
While the base hardens in the freezer, soak the dates in a bowl of water.
After 20 minutes, bake the base for 12-15 minutes. Allow to cool for at least 20 minutes.
Fudge
Drain the water from the dates, then combine them with the salt and maple syrup in a food processor, blitz until smooth.
This will take roughly 5 minutes, be sure to scrape down every minute or so. Be patient! It will come together. If it’s looking too thick and lumpy, add a tablespoon of warm water.
Assembly / Top
Place the chocolate chips in a pyrex jug, microwave for 1 minute. Add the milk and coconut oil and return to the microwave, melting the mixture in 30 second bursts. Continue until it becomes a smooth mixture.
Spoon the date mixture over the cooled base, levelling it out with an offset spatula. Pour the peanut butter over the dates, repeating the levelling process.
Pour the chocolate mixture over the peanut butter layer, shimmying the tin so the chocolate covers the entire surface.
Sprinkle the roasted crushed hazelnuts over the top. Place the tin in the fridge and allow it to fully set, at least 2 hours, so the ensure all the layers have appropriately mingled in the cool of the fridge.
Remove the tin from the fridge, using a warm knife cut it into squares, and enjoy! Peanut butter fudgy chocolate goodness!
Keeps for up to 2 weeks refrigerated.
Base
130g gluten free plain flour
100g brown sugar
40g shredded coconut
125g nutelex, melted
Fudge
375g dates, soaked in water for 30min
½ tsp flaky salt
80ml maple syrup
180g smooth peanut butter
Top
250g dairy free dark chocolate chips
60ml dairy free milk
2 tbs coconut oil
100g roasted hazelnuts, crushed
Vegan, Gluten Free.
Makes 16 small squares, or 12 large squares