I’ve always had a bit of a sweet tooth. My favourite childhood sweets were always sticky toffees, clotted cream caramels and fudges and I would sometimes eat them until my teeth hurt! Fantales were a bit of an obsession and one or two were never enough. Well, years later and trying to heal my eczema and eliminate everything that would trigger or exacerbate it (sugar, wheat and dairy) I needed a plan B for the very occasional sweet treat (which I was instructed by my lovely naturopath to curb with a spoonful of sauerkraut). That did help but sometimes, just very rarely, I  would indulge in this gorgeous mixture. Enjoy and play around slightly with the ingredients according to taste. I’ve cut back on the honey but it’s up to you how sweet you like your fudge.

Ingredients

• 1 cup honey ( I’ve reduced this amount recently, using more like 3/4 – 2/3 cup)
• 1 cup coconut oil, butter or ghee (if it’s winter and the coconut oil has solidified I like to warm it up and soften it, its easier to mix this way)
• 1/2 cup cacao powder
• 1/2 cup (crunchy) peanut butter (I often add a bit more though)
• 1/2-1 teaspoon of salt crystals (I like to add french grey sea salt, high in minerals) but the salt is completely optional
• 1/2 teaspoon vanilla powder
• coconut flakes (optional) according to how coconut-y you like it

Method

1. Mix all of the ingredients in a bowl until combined.
2. Transfer into a lined baking tin and smooth mixture evenly.
3. Freeze until fudge hardens.
4. Cut into small bite-sized pieces and if you like wrap each piece individually in baking paper. This really helps to stop at one!

I like to cut them up, wrap and keep in the freezer when that urge hits or friends pop in for a coffee. They will go too soft if left out or in the fridge. Enjoy!