Dairy Free Chocolate Peanut Fudge

I found this recipe in a newspaper and adapted it to make it dairy free. The consistency of this fudge is that of a very thick mousse not quite as hard as normal fudge. People with IBS don't normally tolerate very fatty foods so don't indulge! just keep the portions small and enjoy as an occasional treat.

Ingredients:

• 75g dairy free cocoa powder
• 240ml rice or almond milk
• 30g dairy free margarine
• 140g crunchy or smooth peanut butter ( I used half and half)
• 6 tbsp golden syrup or taste (do taste it, you don't want it bitter or too sweet)

Method:

Add the cocoa powder, milk, margarine, peanut butter and syrup into a saucepan and place over a low heat. Cook for 5-8 minutes, stirring, allowing the ingredients to dissolve. Remove from the heat and pour into a greased fudge tin ( I don't even know what a fudge tin is but I used a plastic container lined with baking paper). Allow it to cool and then place in the fridge overnight to set. Remove from the fridge and cut into squares.

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