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PEANUT BUTTER FUDGE IN COCONUT
These peanut butter bombs melt in your mouth. They are so good, that you can eat them endlessly! To avoid over indulging, wrap these individually in wax paper and enjoy them one at a time.
Ingredients
2 cups (480 g) SCD-safe peanut butter* ½ cup (170 g) honey finely shredded coconut* for rolling and covering pinch of sea salt
Instructions
1. Mix all ingredients (except coconut) together and spread evenly on a 9-by-13-inch cookie sheet pan
2. Cover with plastic wrap, and allow fudge to freeze for 1-2 hours
3. This will make it set well and firm up
4. In a shallow bowl or plate, pour out 1 cup coconut
5. Remove the set (peanut butter) fudge from freezer, and start making it into small 1-inch balls
6. Roll each ball thoroughly in the coconut flakes, and set in a storage box
7. Continue this process until all fudge balls are made
8. You might need to replenish the coconut during this process
9. The coconut holds the fudge balls together and stops them from sticking to one another
10. Store in the freezer to avoid melting
11. *Note: Wait for at least 6 months after symptoms have cleared before trying peanut butter, and 3 months before trying shredded coconut
Yield
40-45 fudge balls
This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.
