ingredients
- 100g rolled oats
- 2 tbsp coconut oil
- 2 tbsp smooth peanut butter
- 4 tbsp Sweet Freedom FRUIT SYRUP
- 3 tbsp creamed coconut
- 3 tbsp coconut oil
- 3 tbsp smooth peanut butter
- 4 tbsp Sweet Freedom FRUIT SYRUP
- 100g pumpkin puree
- 1 tsp cinnamon
- 3 tbsp creamed coconut
- 3 tbsp coconut oil
- 3 tbsp smooth peanut butter
- 2 tbsp Sweet Freedom FRUIT SYRUP
- 3 tbsp Sweet Freedom CHOC POT
make
- First make the base - melt the coconut oil, nut butter and Sweet Freedom FRUIT SYRUP then stir in the oats to form a flapjack-type mixture.
- Press into a 20cm round tin with a loose base.
- Chill in the fridge while you make the fudge toppings.
- To make the pumpkin swirl - gently melt the creamed coconut, coconut oil and nut butter, whisk in the Sweet Freedom FRUIT SYRUP, pumpkin puree and cinnamon. Set aside.
- To make the chocolate swirl - gently melt the creamed coconut, coconut oil and peanut butter, whisk in the Sweet Freedom FRUIT SYRUP and CHOC POT.
- Now dot spoonfuls of both mixtures next to each other on top of the base and use a knife or skewer to create a swirl pattern.
- Place in the freezer for 2 hours to firm up, then remove from the tin, cut into 8-10 slices and serve!
Thanks for the fab recipe @SpamellaB
