Superfood Peanut Butter N' Cookies Fudge
From jo_jo_ba 11 years ago
- 1 day to make
- Serves 48
A bit less of a devil's food than your standard, sugar-packed C&C, but still decadent and sweet! Maca powder is an ancient Peruvian energy booster and contains significant amounts of amino acids, carbohydrates, and minerals including calcium, phosphorous, zinc, magnesium, and iron. Read more It's also packed with the vitamins B1, B2, B12, C and E. It's an adaptogen as well - supporting the body's defenses against both physical and mental weakness (including stress!) by aiding adrenal and pituitary gland health. The beans provide creaminess and a ton of blood-sugar controlling fibre, potassium, calcium, iron, folate and vitamins A and C. See less
Ingredients
- 1/4 cup maca powder (raw or roasted, see note) shopping list
- 1/4 cup peanut flour (I used Protein Plus) or ground almonds shopping list
- 2 oz vegan white chocolate, coarsely chopped shopping list
- 1/2 oz vegan butter (I used Earth Balance) or refined coconut oil shopping list
- 1 1/2 cups very well-cooked cannellini beans, drained and rinsed well shopping list
- 2 tbsp amber agave nectar shopping list
- 2 (1 gram) packets vanilla flavoured stevia shopping list
- 2 (1 gram) packets caramel flavoured stevia shopping list
- 1/4 cup natural, smooth peanut butter shopping list
- 10 small chocolate crisp cookies (I used my cookies-for-creme.html">Kamut cookies For Creme, you can use Teddy Grahams too) shopping list
- fine sea salt and/or raw sugar, to sprinkle shopping list
How to make it
Note:
- If using roasted / gelatinized maca, skip the first step
Recipe:
- In a large, dry frying pan over medium high heat, toast the maca powder and ground almonds if using (stirring constantly) until the mixture is a "toasty" brown colour and the bitter/sour smell of the maca becomes almost butterscotchy - about 8-10 minutes.
- Immediately pour into a bowl and cool completely. Stir in the peanut flour if using this instead of the almonds.
- Combine the chocolate and butter in a small bowl and melt gently in the microwave. Set aside.
- In a food processor, puree the beans with the agave nectar and stevia until very smooth.
- Add the chocolate mixture, maca and ground almonds and puree in.
- Add the peanut butter and process in until completely smooth.
- Pulse in the cookies until combined but still chunky. See Photo
- Line an 8x5" loaf pan with clingwrap and evenly press in the fudge. Sprinkle with sea salt.
- Chill 1 hour, uncovered, then press a layer of plastic onto of the surface and keep in the fridge.
- This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.
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