Supercharged Peanut Butter Fudge
3 1/2 tablespoons gelatine powder
1 cup almond milk
1 cup peanut butter, smooth, unsalted
2 tablespoons rice malt syrup
1 pinch sea salt
1. Dissolve the gelatine powder in 1⁄3 cup of cold water and let it sit for 5 minutes until it has become gel-like.
- 2. Heat the almond milk, peanut butter, rice malt syrup and sea salt in a saucepan until almost boiling. Remove from the heat and stir in the gelatin until it has dissolved.
- 3. Pour into a 10x15cm glass or plastic container. Refrigerate for 1 hour, then cut into squares.
- Store in the fridge in an airtight container for up to a week.