Peanut Butter Fudge

Method

  1. Line a brownie tin (or 20cm square cake tin) with baking paper.
  2. Place dates into a food processor and pulse until chopped into little pieces.
  3. Add remaining ingredients and pulse until just combined.
  4. Spoon mixture into lined brownie tin. Press mixture with fingers.
  5. Top with coconut flakes.
  6. Place fudge in fridge until firm.

TIP: Store in the fridge for up to a week. Or you can cut into pieces, place in a snap lock bag and freeze.

RECIPE: Courtesy of Jeanette, ALDI Test Kitchen