Peanut Butter Fondant
If you love this recipe why not try some of our other fondants?Our favourites are this salted caramel fondant and the best fudgy chocolate fondant - yum! However, if you are looking for something a bit different, why not try this delicious raw peanut butter and raspberry fondant?
Prep: 20 minutes
Cook: 25 minutes
Total: 55 minutes
- 2 Tbsp Coconut oil (50g),1/3 cup Peanut butter (90g),1/2 cup Maple syrup (100ml),Pinch of Sea Salt
- 1/3 cut Peanut butter (85g),1/2 cup Cacao (50g),1 1/4 cup Ground almonds (130g),1 Tbsp Coconut oil (30g),1/4 Coconut sugar (30g),1/2 cup + 2 Tbsp Almond milk (145ml),1/8 cup Oat flour (15g),1 cup Maple syrup (200ml),Pinch of Sea Salt
Preheat the oven to 180 degrees and grease a silicone muffin tray with coconut oil.
Add all of the fondant middle ingredients to a pan over a low heat and stir until the mix is smooth and glossy. Pour into a shallow dish and place into the freezer to firm up.
Whilst the middle sets, add all of the cake ingredients to a big bowl and mix well. Spoon the mix into the muffin holes so that each is roughly half full.
Remove the middle from the freezer - if it has firmed up to a malleable (truffle like) mix, spoon out and roll into 6 rough balls.
Place a ball into the middle of each muffin hole, being careful not to push it right to the bottom. Top them off with the rest of the mix and place into the oven to bake for 25 minutes. Leave to cool for at least 10 minutes in the tray and then carefully push out and enjoy!