Article - Zoe Salmen’s delicious peanut butter fudge

Zoe Salmen’s delicious peanut butter fudge

Finn, who is almost two, adores peanut butter. He could eat an entire jar if I let him at it with a spoon, although we don’t buy jars now, we’ve upsized to pales, in the hope that we don’t run out so quickly.

I’ve had a delicious fudge experiment on the brain for awhile, but am not interested in refined sugar, or the melting of sugar and controlling temperatures - far too laborious for me. Food in this house has to be simple. And delicious. Full stop.

This peanut butter fudge uses only four ingredients and can be prepared in just a few minutes. It is free of gluten, refined sugar, dairy and eggs and packed with good fats and a splash of rice syrup, which adds a subtle sweetness.

We pick at it straight from the fridge/freezer or for a decadent and indulgent treat, we cut into tiny pieces and sprinkle over Kohu Road dark chocolate ice cream.

It gives me so much pleasure to eat food that is incredibly simple - and packed with goodness.

Recently a monstrous box of organic goodness turned up from my lovely friends at Chantal Organics. These days, parcels are usually destined for the stock room - so I was particularly excited opening this package.

I thought I’d mention a few of my favourites, before we get back to that decadent fudge…

1. Whole peanut butter
I’m not sure why I’ve never tried whole peanut butter before, I certainly have plenty of making up to do! This wholesome, nutty spread uses organic peanuts, skin and all - roasted to perfection and then gently stoneground - the skin gives it such a rich and intense colour and flavour, wonderful in baking and excellent for those peanut butter addicts like Finn!

2. Apple syrup
Without a doubt, this is my find of the year! Made from organically grown, local apples - this concentrated syrup is incredibly versatile. Wonderful over roasted vegetables with spices and garlic, fantastic as a natural sweetener in baking (I have a special apple and ginger pudding to share with you next week as well as a winter quinoa porridge), and my boys love it with sparkling water! The bottle seems to last for ever as you only need a tiny splash.

3. Virgin coconut oil 
Every second recipe of mine uses coconut oil. It’s incredibly versatile and wonderfully nutritious. There are ridiculous amounts of coconut oil on the market now, which can lead to confusion, I’m sure. If you are wanting to reap all of the benefits from your coconut oil, I would suggest buying a cold pressed, virgin and organic brand.

Huckleberry has a huge range of the Chantal Organics range in store and online, as well as your local health food store.

Now, back to that simple peanut butter fudge, which goes deliciously chewy when combined with ice cream. Divine.

Makes about 24 small pieces


1 cup whole peanut butter

1/2 cup rice syrup + extra 2-4 tbsp if desired*

1/2 cup cold pressed virgin coconut oil

1/2 tsp vanilla powder, or 1 tsp vanilla extract


Measure out coconut oil and place into a small jar or bowl and place over a larger bowl filled with warm water to soften/melt.

Prepare a sheet of baking paper, lining it in a small dish and wiping with a little coconut oil.

Add all ingredients to a blender. Blend until just combined. Check for taste and add a little extra rice syrup if desired.

Transfer mixture into prepared dish and evenly spread out with a spatula or wet knife.

Place into the fridge and allow the fudge to set for several hours before slicing into small pieces.

This is lovely kept in a small container in the freezer for afternoon nibbling, or cut into small pieces and sprinkled over ice cream.


Check out all of Zoe’s delicious recipes at Little and Loved.

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