Choc & peanut butter fudge bars

Prep Time: 25 minutes

Cook Time: 4 hours, 40 minutes

Total Time: 5 hours, 5 minutes

Choc & peanut butter fudge bars


  • For the base -
  • ½ cup oats (can use gluten-free)
  • 2 tablespoons almond flour
  • 2 tablespoons coconut flour
  • 4 tablespoons Linwoods Flaxseed with Bio Cultures & Vitamin D
  • 3 tablespoons raw cacao powder
  • 2 tablespoons cooked unsweetened apples or puree
  • 2 tablespoons stevia
  • 2 tablespoons peanut butter
  • For the peanut fudge -
  • 2 tablespoons peanut flour
  • 1 tablespoon peanut butter
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon maca powder (optional)
  • For the cacao topping -
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao powder
  • 3 tablespoons cacao nibs


  1. First make the base: Place everything in a food processor or high-power blender and whizz up until thick and smooth. This may take a few goes! Scrape out and into a lined loaf tin. Spread evenly and place in the freezer for at least 30 minutes.
  2. Now make the topping: Place the ingredients in a jug and stir in about 2 tablespoons water or almond milk. Whisk together to create a thick but spreadable sauce - add more liquid to achieve this consistency. Now spread over the base in a thick layer to cover. Return to the freezer for at least 4 hours.
  3. Remove the loaf tin from the freezer 10 minutes beforehand and gently remove the whole thing from the tin, place on a chopping board.
  4. Make the cacao topping: Gently melt the coconut oil and maple syrup, then remove from the heat and whisk in the cacao powder to form a smooth sauce.
  5. Carefully slice into bars (about 8) then drizzle over the chocolate sauce. Sprinkle the cacao nibs over each one - then enjoy!
  6. Keep any spare bars in the freezer for up to 1 month.


Recipe by SpamellaB

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