Feel-good fudge that is rich, nutty, creamy and studded with succulent sour blackberries . . . Ummm yes pa-lease.
Makes 20 bite-sized pieces
½ cup extra virgin coconut oil
1 cup smooth peanut butter
¼ cup pure maple syrup
1 tsp vanilla extract
¼ tsp Himalayan pink salt
1 cup frozen blackberries
1) Line a baking dish with baking paper.
2) Mix together all the ingredients, except the frozen blackberries, to create a smooth, glossy mixture. Fold in most of your frozen blackberries, then scatter remaining ones on top. Freeze for a couple of hours until solid.
3) Remove and cut into bite-sized pieces, then return to the freezer to store. Yum!
We make these at home at least once a week. It took a long time to find our favourite mix of flours for these perfect pancakes — this recipe is iteration 1675ish. Try adjusting the ratio of the different flours to find your own favourite texture and flavour.
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