Peanut butter and buckwheat fudge bites

These fudge bites are the bomb! My kids loved making these and it’s awesome how so few ingredients can create such and amazeballs taste!

Peanut Butter and Buckwheat fudge bites Martyna Angell

They remind me of a toffee crunch, but without all the refined sugar and crap, and even tastier!

We used almond butter, because that’s all we had, and have got a stash in the freezer for when we need a little healthy treat.

I am thrilled to say that the Martyna Angell agreed to let me share this recipe from her most amazing cookbook, The Wholesome Cook, easily my favourite cookbook of the year. Jam packed with simple, down-to-earth, family friendly whole food recipes, it’s a must for any cookbook collection.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Peanut butter
Rice malt syrup or honey
Vanilla powder
Coconut oil
Raw cacao powder
Maple syrup

Peanut Butter And Buckwheat Fudge Bites

Marytna Angell
Choose a natural 100 per cent peanut butter or make your own. Keep a stash in the freezer for unxpected guests or for a satisfying mid-afternoon snack.


  • 1/2 cup peanut butter
  • 1.5 tablespoons rice malt syrup or honey we used RMS
  • 2 tablespoons vanilla protein powder optional – we used some from Nutra Organics
  • 1.5 tablespoons buckinis

Chocolate Icing (optional)

  • 1/2 cup melted coconut oil
  • 1.5 tabelspoons raw cacao powder
  • – we added a tablespoon maple syrup


  • Combine peanut butter, rice malt syrup or honey, protein powder, if using, and buckwheat in a bowl and mix well. spooon into silicone moulds. Place in the freezer for 1 hour to set. Remove from the moulds and, if using, dip into coconut oil mixed with cacao until coated. Set on a piece of baking paper for a minute. Trnasfer to an airtight container or freezer bag.
  • Store in the freezer for 4-6 weeks and enjoy chilled.
  • YOU CAN use silicon chocolate moulds for these – the are available from most homewares stores and some supermarkets, or press the mixture inot a loaf tin with some baking paper and cut into squares.
  • Enjoy!
  • Real Food for Hungry Teens

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