You could use any nut butter for this fudge. We used cashew butter for the mildest creamy flavour to let the smoked salt take centre stage.
Makes approx 10 pieces
Ingredients:
¼ cup cocoa butter
1 cup nut butter
3 tbs coconut syrup
½ tsp vanilla bean powder
1/4 tsp smoked salt (plus extra on top)
Method:
Melt the cocoa butter and then stir in all remaining ingredients to form a thick smooth paste. Spread into a small tin approx 6” (mixture should be approx 2cm thick) and sprinkle with a little extra salt.
Chill in the fridge until firm for 1-2 hours. Slice into small cubes to serve. Store in the fridge.
GRAB THE INGREDIENTS
