Peanut Butter Fudge

Peanut Butter fudge

I had a few requests to make fudge as part of my Food is Medicine range. I have never made Fudge before, so I was excited to give it a crack. After googling some basic fudge recipes, I got creative in the kitchen and came up with this concoction and it literally is one of the best things I have ever made! It does needs to be kept in the freezer or fridge as it melts very quickly! I used my favourite functional foods cinnamon, maca powder, turmeric, ginger, peanuts and cacao.


  • 250g organic peanut butter

  • 150g coconut cream

  • 60g of rice malt syrup

  • 50g of coconut oil

  • 50ml coconut water

  • 10g cacao powder

  • 1tsp maca powder

  • 1tsp cinnamon

  • Sprinkle of ginger

  • Sprinkle of nutmeg

  • Sprinkle of turmeric

  • Sprinkle of Himalayan salt



  • Heat coconut oil in small saucepan over a low heat

  • Stir in the rice malt syrup and combine well

  • Stir in the peanut butter and continue stirring until it is completely melted

  • Add the coconut water, cacao powder, maca powder, cinnamon, ginger, nutmeg and turmeric

  • Pour mixture onto baking paper in a tin

  • Sprinkle with sea salt

  • Put into the freezer for a minimum of two hours

  • Slice into pieces

  • Keep in the freezer in an airtight container for 2 weeks



  • Be careful not to burn the coconut oil

  • Be sure to keep stirring continuously until ready to pour mixture onto baking paper

  • Use a silicone spatula so you can use all the mixture easily without it getting stuck