Peach Pie Fudge (vegan & gluten free!)
 
 
Serves: 8
Ingredients
  • 1 cup frozen or fresh peach slices (plus a few additional slices for decoration)
  • 4 tablespoons coconut oil
  • 4 tablespoons natural almond butter
  • 2 tablespoons pure maple syrup
  • 2 tablespoons unsweetened non-dairy milk (I used coconut - feel free to try almond, soy, rice etc.)
  • ½ banana
  • 1 heaping teaspoon cinnamon
  • 1 packet stevia (I use Krisda - this is optional for a sweeter fudge, you could also use 1 Tbsp of coconut sugar, or an additional Tbsp of maple syrup)
Instructions
  1. Heat coconut oil in a saucepan at medium heat. Add in peaches and saute until peaches are tender and cooked (about 5 minutes).
  2. Meanwhile, in a bowl mix together almond butter, maple syrup, banana, and non-dairy milk. (The mixture may be a little clumpy from the banana but that is fine!)
  3. Add the almond butter mixture to the saucepan with the peaches and oil and stir together.
  4. Stir in the cinnamon and stevia.
  5. Transfer the entire mixture to a food processor or blender and process/blend until smooth.
  6. Pour the mixture into a muffin mold/brownie pan/cake pan and garnish with peach slices.
  7. Freeze for at least 1 hour.
  8. Enjoy!
Notes
This fudge is best kept in the refrigerator or freezer until enjoyed as it will melt at room temperature.
Nutritional Information
Serving size: ⅛ recipe Calories: 140 kcal Fat: 11g Carbohydrates: 8g Sugar: 5g Fiber: 2g Protein: 2g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/peach-pie-fudge-vegan-gluten-free-2/