Salted Caramel Fudge

Confession: I'm not a trendy food blogger or food photographer. And the photos I capture of the food I make are certainly not insta-worthy. Yes I know you eat with your eyes, and I for one admit to spending hours poring over food porn in my spare time. But I do like making food that tastes good, and has the added bonus of being good for you. This salted caramel fudge recipe is a riff on a traditional sugar laden version. It's gluten, dairy and refined sugar free, and contains healthy fatty acids from coconut oil, proteins from the peanut and nut butters and added boost of collagen powder (the building block of healthy hair, skin, and nails) and it tastes downright delicious! Beware though it's highly addictive.

Ingredients:

1 1/2 cups (360g) crunchy peanut butter

1 cup (250g) nut butter of choice (cashew, almond, ABC)

2/3 cup (227g) maple syrup

205g coconut oil

1 tablespoon vanilla essence

150g collagen or protein powder (I used Gelpro brand)

sea salt flakes

Method:

Add both the nut butters, coconut oil, maple syrup and vanilla essence to a pot and set on low heat, whisking until the coconut oil has melted and the nut butter is smooth. Take off the heat and add the protein or collagen powder and stir well. Pour into a large tray or deep pan lined with baking paper. Place in freezer until set (usually a few hours). Sprinkle with sea salt before cutting into squares. Store in freezer and try not to eat all at once!

This recipe makes a pretty big batch of the fudge, you can always cut it in half or even thirds if you only want a small batch. I'm not a "half measures" person so like to make a big batch which keeps really well in the freezer and makes a richly satisfying and fulfilling snack anytime of day!