A couple of options for sugar-free treats that you don't need many ingredients for or special equipment. If you don't have silicone moulds you can use mini muffin tins, or a loaf tin and cut into squares once firm.

Peanut butter fudge:

1/4 c cacao butter, melted

1/2 c peanut butter

2 Tbsp maple syrup, brown rice syrup or honey

1 tsp vanilla extract

pinch sea salt

silicone moulds

Melt the cacao butter in a bowl. Whisk in peanut butter until fully incorporated and smooth. Whisk in sweetener and vanilla.

Pour into your moulds of choice, spread evenly and place in the freezer for at least 2 hours to harden.

Before serving, sprinkle sea salt on the fudge and let sit at room temperature for a few minutes to soften.

Store in an airtight container in the fridge or freezer.

Chocolate fudge:

This recipe makes double the amount of the pb fudge. It's very similar to the raw chocolates I make often but the coconut oil produces a softer, fudgier texture.

1/2 c coconut oil

1/4 c maple syrup, brown rice syrup or honey

1/2 tsp vanilla extract

1/2 c cacao powder (or cocoa)

1/4 tsp sea salt

Melt the coconut oil in a bowl, stir in the sweetener and vanilla until combined. Mix in the cacao powder and salt with a fork until smooth and fully combined.

Pour into your moulds and place in the freezer until firm. Serve sprinkled with sea salt or coconut if you wish.