Vegan pancakes with Maple Fudge Pieces*

Vegan maple fudge pieces
Ingredients
Vegan maple fudge pieces
- 150 ml maple syrup
- 4 tablespoons of peanut butter
- 2 tablespoons of melted coconut oil
- 150 g pitted medjool date
- pinch of sea salt
- 100g pecans, roughly chopped
Pancakes
- 400ml almond milk
- plus extra, if needed
- 2 tablespoons of maple syrup
- 350g self-raising flour
- 2 tablespoons of peanut butter or cashew butter
- 2 tablespoons of coconut oil
To serve:
- Fresh berries
- Maple syrup
Instructions
Vegan maple fudge pieces
- Place the pitted dates into a powerful food processor and blend until a paste forms.
- Add the rest of the ingredients, apart from the pecans, and pulse again until you get a smooth, thick paste.
- Line a loaf tin with baking paper and pour in the mixture. Sprinkle over the pecans, pressing them down slightly to ensure they go into the fudge.
- Cover the fudge mixture and leave to set in the fridge for at least 1 hour. Once set, remove from the fridge and cut into very small pieces.
- Make the pancakes by placing the flour into a large bowl and mixing well to remove any lumps.
- Mix through the almond milk, peanut butter and maple syrup. Mix well until a thick, smooth batter forms.
- Once ready to cook, spoon some coconut oil into a pan and wait for it to melt. Once melted, spoon two tablespoons of the pancake batter into the pan and move the pan around to allow it to spread out like a pancake.
- Cook for a few minutes until the bottom side has cooked, this should take around 3-5 minutes. Once cooked, flip the pancake over and continue cooking on the other side until the pancake has cooked through.
- Spoon the pancake onto a plate and repeat with the rest of the batter until you have all of your pancakes.
- Serve the pancakes piled high with fresh berries, maple syrup and pecan fudge pieces.
*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.