PEANUT BUTTER & WALNUT FUDGE
MAKES: ~16
TOTAL FIBRE: 43.5gm
FIBRE PER SERVE: 2.7gm
PREP TIME: 10min
FREEZE TIME: 30-45min
PLANT BASED INGREDIENTS: 4
INGREDIENTS
- Softened Butter (6 Tbsp – I Like Lurpak)
- Crunchy Peanut Butter (1½ Cups)
- Stevia/Powdered Sugar (¼ Cup)
- Red Tractor Green Banana Powder* (3½ Tbsp)
- Vanilla Bean Paste (3 Tsp)
- Chopped Walnuts/Almonds (1 Cup)
*It’s worth noting here, ‘Red Tractor Banana Powder’ is an Australian brand. I’m not sure where it’s available internationally. But if you can’t find a green banana powder, consider putting a soluble; tasteless & dissolvable fibre supplement powder in as the substitute. This will add fibre to the fudge without compromising the flavour. Wheatgerm & psyllium husk would work too. I like ‘Sunfiber’ which is endorsed by Monash University FODMAP.
HOW TO PUT TOGETHER / COOKING
In a baking dish 20cm x 20 cm (8inch x 8 inch) line it with baking paper/greaseproof paper.
In a saucepan melt the butter & the peanut butter. Combine well.
Take off the heat, add the sugar & stir while it’s still hot so the sugar dissolves.
Add the vanilla bean paste & the green banana powder.
Stir well to mix the ingredients evenly.
Pour the mixture into the prepared dish.
Scatter the walnuts evenly over the top & put in the freezer for about 45 minutes.
