3 ways with... nut butter
• To make peanut and coconut fudge, heat 4 tbsp coconut oil with 2 tbsp maple syrup and a pinch of sea salt. Add a jar of Meridian Coconut and Peanut Butter, stir until smooth. Tip into a lined loaf tin, sprinkle with 1-2 tbsp cocoa nibs and freeze for about 30 minutes. Once set, lift out of the tin and cut into squares. Keep refrigerated.