Choc Peanut Fudge Squares – Vogue Australia Guest Recipe Post
I’ve shared one of my favourite choc peanut recipes of all time with the team at Vogue Australia.
Vogue Australia says:
February is the month of love, and with romance comes a little bit of indulgence. There’s nothing quite like a box of chocolates to get l’amour flowing, whether they’re from an admirer, or from yourself to yourself.
Of course, if you’re feeling a little fancier, you might be looking for something you can make yourself. Chocolate sets the heart racing, but hand-baked chocolate goodies are the ultimate aphrodisiac.
No-one knows this better than Linda Ellis—the health coach and self-taught cook behind Lunch Lady Lou—who is here to give you the low-down on how to make the tastiest chocolate peanut fudge squares you’ll ever have.
This is no ordinary fudge; the addition of coconut and dates adds welcome texture, while the generous pinch of salt both contrasts and enhances its overall sweetness. For those who are particularly sugar-inclined (or just have a soft spot for Canada), a touch of maple syrup is sure to please the palate and warm the soul.
Don’t worry, you don’t need to be a cooking aficionado to nail these; as good as the final product tastes, the recipe itself is easy and simple, straightforward even for an amateur trying their hand in the kitchen for the first time. Just remember: the secret ingredient is love.
Choc Peanut Fudge Squares
Makes 12-16 squares
HEADS UP! This recipe has a fair few dates… they’re meant to be great for thinning your cervix before labour… but still do pack a sugary punch – so like all treats, eat with pure joy.
Ingredients
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1 cup peanuts
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1 cup coconut
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1 cup dates
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1⁄4 cup cacao powder
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1⁄4 cup coconut oil
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A good pinch of salt
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¼ cup maple syrup (optional)
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1 block 70% chocolate
Method
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Place all ingredients, except chocolate block, in a food processor and blitz until combined.
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Place in a container lined with baking paper
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Leave to set in fridge, or freezer, for 2 hours.
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Using a double boiler melt chocolate and drizzle over the top of the fudge. Place back in the fridge, or freezer, to set.
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Remove from fridge, or freezer, and use a warm sharp knife to cut into squares.
Recipe shared with Vogue Australia – click here to check it out.
