Superfood Peanut Butter N Cookies Fudge

SUPERFOOD PEANUT BUTTER N' COOKIES FUDGE

Steps:

• NB: Skip the first step if using roasted / gelatinized maca powder.
• In a large, dry frying pan over medium high heat, toast the maca powder and ground almonds if using (stirring constantly) until the mixture is a "toasty" brown colour and the bitter/sour smell of the maca becomes almost butterscotchy - about 8-10 minutes.
• Immediately pour into a bowl and cool completely. Stir in the peanut flour if using this instead of the almonds.
• Combine the chocolate and butter in a small bowl and melt gently in the microwave. Set aside.
• In a food processor, puree the beans with the agave nectar and stevia until very smooth.
• Add the chocolate mixture, maca and ground almonds and puree inches
• Add the peanut butter and process in until completely smooth.
• Pulse in the cookies until combined but still chunky.
• Line an 8x5" loaf pan with clingwrap and evenly press in the fudge. Sprinkle with sea salt.
• Chill 1 hour, uncovered, then press a layer of plastic onto of the surface and keep in the fridge.
• This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.

SOFT AND FUDGY PEANUT BUTTER COOKIES

Steps:

• Place peanut butter and sugar in a large bowl and beat until thoroughly combined.
• Mix in the eggs and vanilla.
• Combine the flour, cocoa, baking soda and salt in a small bowl.
• Alternately add with the milk to the peanut butter mixture, mixing thoroughly. (How thick your peanut butter is will determine if you need more milk or not.).
• Roll into one inch balls and place on an ungreased cookie sheet about 2 inches apart.
• Use a fork to flatten with the traditional crisscross pattern of a peanut butter cookie.
• Bake at 350° for 8 minutes. Allow to cool on cookie sheet slightly before removing to a cooling rack.

CHOCOLATE FUDGE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°. Reserve 1 can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a fork dipped in sugar., Bake until set, 7-9 minutes. Remove from pans to wire racks to cool completely. Spread with reserved frosting.