Super Berry & Peanut Fudge Bars

Super Berry & Peanut Fudge Bars

Peanut butter, jam and chocolate are a winning combination so you can probably guess how delicious these no-bake bars are! They are gluten free, low FODMAP, refined sugar free and vegan.

I created this indulgent recipe in collaboration with my favourite tea company We Are Tea and the amazing homeware brand Maisons Du Monde. I could seriously fill my flat with all their amazing products!

I infused the Super Berry tea in the chia jam layer and and it really enhances the sweetness of the raspberries. Working perfectly with the richness of the chocolate and the nutty peanut butter fudge.

Makes 18

INGREDIENTS:

Base layer:

150g gluten free oat flour

25g melted coconut oil

45ml maple syrup

Fudge layer:

55g melted coconut oil

150g smooth peanut butter

45ml maple syrup

25g cacao powder

Pinch of salt

Jam layer:

250g raspberries

4 tbsp boiling water

1 serving of We Are Tea Super Berry Tea

2 tbsp chia seeds

Chocolate coating:

200g cacao butter or coconut oil

65 cacao powder

75ml maple syrup

Pinch of salt

METHOD:

  • Start by brewing the tea in the boiling water for 3 minutes
  • Add the infused water and raspberries to a saucepan, stir continuously over a medium heat for 10 minutes
  • Stir in the chia seeds before allowing the mixture to cool
  • Link a 7×7 inch square cake tin with baking paper (springform works best)
  • Combine the ingredients for the base layer to make a soft cookie dough then press it into the lined tin, place in the fridge
  • To make the fudge layer, simply add all the ingredients to a blender and pulse until smooth
  • Pour the fudge mixture over the base layer and place back in the fridge for 1 hour
  • Add the jam mixture to a blender and pulse 4 times to break down some of the chia seeds
  • Spread the jam over the fudge layer and place back in the fridge for 2 hours
  • Carefully remove from the tin and cut into bars, place back in the fridge while you prepare the chocolate layer
  • Melt the cacao butter or coconut oil in a bowl over a pan of simmering water
  • Remove the bowl from the heat and stir in the remaining ingredients
  • Cover a plate or chopping board with baking paper
  • Allow the mixture to cool and thicken slightly before dipping and coating each bar in the chocolate
  • Place the bars on the baking paper to prevent them from sticking to the plate as they dry, then in the fridge to set
  • Enjoy!

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