|1 1/2 cup||dark chocolate — chips|
|2 tbsp||peanut butter|
|2 tbsp||almond milk|
|100 g||speckled eggs|
In a small saucepan, over a medium heat, melt all the ingredients except for the speckled eggs.
Once melted, pour into a small square container (12cm x 12cm) that has been lined with baking paper or tinfoil. Generously dot the fudge with the speckled eggs.
Refrigerate for about 1 hour until set.
Store leftovers in an airtight container in the fridge.
You can use milk chocolate instead of dark chocolate.
Peanut butter can be substituted with almond or cashew nut butter.
Recipe reprinted with permission from Cat Carstens. For more recipes from Cat Carstens check out her website Le Famished Cat or follow her on Instagram
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