Feel like you’re missing out on all the good fudge because you’re on the low FODMAP diet? Well, you don’t need to have that F.O.M.O anymore! This peanut fudge recipe I have created has the same consistency and taste as fudge, without all the high FODMAP ingredients! You’ll love to know that there are only 3 main ingredients in this recipe, and you probably already have all of them at home!
Coconut oil is fundamental for this recipe. It is the ingredient which allows the fudge to remain solid at room temperature. Without the coconut oil, you essentially only have maple syrup and peanut butter, both of which are liquid at room temperature. The coconut oil also gives the fudge a beautiful warming and comforting coconutty flavour that pairs really well with the peanut butter and the saltiness from the sea salt sprinkle on top. It is not only a functional ingredient, but also a flavoursome one, which I love!
I briefly boil my maple syrup and coconut oil mix with my vanilla sugar. I make sure to stir constantly and ensure no parts stick to the sides of the pot or burn. I only boil the mix for a minute or so to ensure that the coconut oil has completely melted, and all ingredients are fully combined. I also want the mixture to be hot enough to allow the peanut butter to melt and integrate well. This way, I ensure that my peanut fudge will have a consistent and smooth texture and consistency. The more care you put into your fudge, the higher quality your end result will be. This recipe is very forgiving, but when done properly, your fudge will taste incredible! Give it to your friends and family to test for themselves, I’m sure it won’t disappoint!
It is up to you whether you use salted or unsalted peanut butter. I personally love a salted peanut butter in this recipe because it balances out the maple syrup and the sweet hints of the coconut oil. It also gives the fudge a slight slated caramel vibe, which personally I love! You are also more than welcome to use crunchy peanut butter in this recipe. I will note that when melted, the peanut chunks are likely to sink to the bottom of the container you are using to freeze the fudge. This will result in having a layer of peanut chunks and then your fudgy part, and then the chocolate layer. I personally love to have a smooth fudge and then the crunch from the chocolate top.
If you love peanut butter, check out these recipes too:
- Chocolate Reeces style porridge bowl
- Peanut protein oatmeal cookies
- Sweet potato biscuits
- Sweet potato brownies
- Chocolate orange brownies
- High protein seeded maple porridge bowl
I love using a low FODMAP dark chocolate for my peanut fudge topping. This is because it helps to balance out the sweetness from the maple syrup and coconut oil. Additionally, I find that once the chocolate returns to a solid state, it loses some of its original flavour. So I ensure to use a dark chocolate with a really deep flavour, rather than a milk chocolate. The sea salt layer helps to take your fudge to the next level, and cuts through the sweetness of the fudge.
Ingredients: (makes 10 pieces)
- 1/3 cup smooth peanut butter
- 1/4 cup maple syrup
- 1/3 cup cold-pressed coconut oil
- 1 tsp vanilla sugar or vanilla extract
- Flaky Salt
- Low FODMAP dark chocolate
Method:
Step 1: put your coconut oil and maple syrup into a pot (add vanilla sugar here if using). Bring to a boil for 1 min.
Step 2: take off the heat and stir in your peanut butter (add vanilla extract here if using).
Step 3: place into a baking tray lines with parchment paper, set aside for 15 mins. Then freeze for at least an hour.
Step 4: melt your chocolate and pour over the top of your peanut fudge.
Step 5: sprinkle over your salt and leave in the freezer for 30 mins before chopping and serving.
This fudge will keep in the fridge in an airtight container for 1-2 weeks (if you can resist it for that long!!)
Don’t forget to take pictures of your peanut fudge and send them over to me on my Instagram TheLazyLowFODMAP! Join our community and tag me in your photos so that I see them!
