Superfood Peanut Butter N' Cookies Fudge

READY IN: 8hrs 15mins
YIELD: 1 8x5" pan




  • NB: Skip the first step if using roasted / gelatinized maca powder.
  • In a large, dry frying pan over medium high heat, toast the maca powder and ground almonds if using (stirring constantly) until the mixture is a "toasty" brown colour and the bitter/sour smell of the maca becomes almost butterscotchy - about 8-10 minutes.
  • Immediately pour into a bowl and cool completely. Stir in the peanut flour if using this instead of the almonds.
  • Combine the chocolate and butter in a small bowl and melt gently in the microwave. Set aside.
  • In a food processor, puree the beans with the agave nectar and stevia until very smooth.
  • Add the chocolate mixture, maca and ground almonds and puree inches
  • Add the peanut butter and process in until completely smooth.
  • Pulse in the cookies until combined but still chunky.
  • Line an 8x5" loaf pan with clingwrap and evenly press in the fudge. Sprinkle with sea salt.
  • Chill 1 hour, uncovered, then press a layer of plastic onto of the surface and keep in the fridge.
  • This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.