50g dates (stoned)
60g dried bananas
30g Kamut flakes (ancient grain, alternatively spelt flakes)
1 EL Coconut Oil
Cut the dates and dried bananas and put it in a food processor together with all other ingredients. Mix all to a pasty mass.
Wrap a cake tin or flat casserole generously with plastic rap and fill in the mass evenly. Press it with your hands and cover it with plastic wrap.
Put the tin in the fridge and leave it there for at least 1 hour. Remove from the tin and cut it into cubes afterwards. You can store it in the fridge for around 1 week.
½ Vanilla Bean
50g Butter flakes
200g Cane Sugar
25g solid honey
125g creamy Peanutbutter
125g Icing Sugar
Flat, square baking pan
1. Line the sides and bottom of a square baking pan with parchment. Cut the Vanilla Bean and scrape out the Vanilla pulp. Melt the butter in a pot. Add Milk, Sugar, Honey, Vanilla Bean and Pulp and heat over medium to a gentle boil, stirring constantly to prevent scorching. Reduce heat to medium-low and continue to cook for 3-4min, stirring constantly. Remove Vanilla Bean and add Peanutbutter and Icing Sugar and keep on stirring until it is free of lumps.
2. Pour the fudge into the baking pan in an even layer. Cool it for about 20min and put it then in the fridge for some hours afterwards (or overnight).
3. Remove Peanutbutter-Fudge from the pan und cut it into cubes.