WALCZAK

METHOD:

• Makes 8 bars.

• Line a 20cm x 10cm tin with parchment paper.

• Start creating the biscuit base by melting the coconut oil over a low heat until liquid. Add the maple syrup to the coconut oil and mix. Add in the oat flour, vanilla powder and salt and mix until fully combined.

• Transfer the mix to the tin in a tin and press down to create an even surface. Freeze the biscuit while you make your fudge.

• Next, combine the peanut butter, maple syrup, coconut oil and salt in a pan and bring to a boil, stirring constantly. When the coconut oil has melted use a whisk and whisk until fully combined. When your fudge reaches a boil let it boil while you whisk for about 3 minutes.

• When your fudge is done, remove the biscuit base from the freezer and pour the fudge mix over the top. Chop up your roasted peanuts and sprinkle them on top of the fudge. Leave the fudge to set in the freezer for 2 hours.

• Whilst the fudge is setting, melt your chocolate in a Bain-Marie. Then, remove the fudge from the freezer and cut it into 8 bars.

• Dip the bars in the chocolate and place them on a piece of parchment. The bars should be cool enough to make the chocolate set quite quickly. Drizzle over some extra chocolate and sprinkle some peanuts on top, done!

​

Biting into these chocolate peanut vegan fudge bars is pure heaven! If you have tried the peanut butter maca fudge recipe from my book then you will absolutely love this variation. Made of dreamy layers of crumbly vanilla biscuit, silky smooth peanut butter fudge and thick dark chocolate, these chocolate peanut fudge bars are possibly one of the best things to come out of our kitchen so far. One of the best things about this recipe is that it is so easy and the outcome is truly delicious. What more can you ask for in a sweet treat? Store them in the freezer and they’ll keep for weeks, however I doubt that there’ll be any left after even a day.