Feel-good fudge that is rich, nutty, creamy and studded with succulent sour blackberries . . . Ummm yes pa-lease.
Makes 20 bite-sized pieces
Ingredients
- ½ cup extra virgin coconut oil
- 1 cup smooth peanut butter
- ¼ pure maple syrup
- 1 tsp vanilla extract
- ¼ tsp Himalayan pink salt
- 1 cup frozen blackberries
Method
Line a baking dish with baking paper.
Mix together all the ingredients, except the frozen blackberries, to create a smooth, glossy mixture. Fold in most of your frozen blackberries, then scatter remaining ones on top. Freeze for a couple of hours until solid.
Remove and cut into bite-sized pieces, then return to the freezer to store. Yum!
More easy keto-centric recipes that are packed with flavour from Bel MacDonald, the creator of popular website and best-selling book Flavourbomb.
A comforting dish that also happens to be keto-friendly.
Loaded with nourishing fats, herbs and spices, this dip is super simple to prepare and an easy way to add a splash of vibrant colour and flavour to a big platter of veggies.
Welcome to The Penguin Supper Club! A (cook)book club for home cooks, aspiring chefs, and food enthusiasts where we’ll be trying out recipes from our fantastic new cookbooks.
Perfumed with saffron and cardamom, with crispy chicken and fluffy rice, this is one of the most exquisite traybakes around.
This is a dish made to impress – a whole leg of lamb, marinated in warming spices and slow-roasted until meltingly tender.
This recipe by Jamie Oliver brings together chicken, chorizo and seafood onto the barbecue grill to make an amazing medley of flavours.
Raspberries are one of summer's great pleasures: eager to fruit, quick to pick, and best eaten warm from the cane.
If anyone says you can’t have cake for breakfast, you can tell them I sent you!
Soft, fragrant, and perfectly sweet, these buns combine the bright citrus flavor of lemon zest with the warm spice of cardamom.
