How to cook
Heat 9 oz (260 g) of natural peanut butter with 7 oz (200 g) of coconut oil in a water bath. The temperature should be low, just enough to melt the coconut oil and blend with the peanut butter.
Add the vanilla, almond milk and agave syrup. You can sweeten it more according to your taste.
Cover a rectangular cake tin with a capacity of 7.5 (1.5 liters) with a layer of baking paper. Pour the mixture for the fudge in it and refrigerate it for 2 hours to set.
To cover the peanut cake, make a chocolate couverture by melting the coconut oil (50 g) in a water bath and combining a spoonful of natural cocoa and 2 tbsp of agave syrup in it. The chocolate glaze should be sweeter and slightly bitter than cocoa to contrast with the peanut fudge.
Mix the glaze well and pour it over the vegan fudge once it has set. Refrigerate it again for at least 1 hour and then cut it into cubes and serve it.
Although it does not contain animal fats, this dessert has a rich taste and is quite filling, with high energy qualities. A cube of it will satiate you with sweetness, aroma and rich taste, as well as charge you up with strength and energy.