Chocolate and strawberries go so well together; I love to make chocolate dipped strawberries as an easy dessert when people come over for dinner and I’ve always been an advocate that they are the better 2/3 of Neapolitan ice cream, but this fudge is just next level.
It’s the most chocolatey fudge with such a gorgeously dreamy texture so the strawberries thrown in work so well as the little edge of tartness and freshness of berry balances the rich chocolate and makes for something really very special.
It’s not often there’s an unopened punnet of strawbs in my house as my kids adore them so much, but in the summer when we go strawberry picking or you can grab a crate from the supermarket for cheap I can sometimes get a look in – in which case this is what I make!
- 2/3 cup coconut oil
- 1/3 cup pure maple syrup
- 1/2 cup peanut butter
- 1/2 cup cacao powder
- 1 punnet strawberries, with the stalks removed.
Melt the coconut oil in a bowl over a saucepan with an inch of water in on a low heat, stirring gently every couple of minutes.
Remove the bowl from the heat and add in the maple syrup, peanut butter and cacao powder, then stir well to combine.
Place the strawberries evenly over the base of a loaf mould (I use a silicone one so it’s easy to get the fudge out, but if you’re using a metal one be sure to line it with baking paper) then pour over the fudge mixture. Shake the loaf mould or tin a little to distribute the fudge mixture evenly, then place in the fridge for around two hours or until set.
Slice into slices using a sharp knife and enjoy! Store in an airtight container in the fridge and consume within three days.
Love, Mrs H xx