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Byron Bay, NSW, 2481

+61 2 6685 7974


Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 


Choc Recipes, Choc Facts, Choc Travels and our regular Chocoholic-not-so-Anonymous feature. All this and more in our weekly blog.

Choc Recipe: Vegan/Gluten Free Chocolate and Peanut Butter Fudge

Alison Campbell

Healthy fudge? Did you hear that right? Yup. It’s real, dreamy and tastes like the real deal. Plus only 4 ingredients are involved! I love that this recipe literally takes 5 minutes to make, then you’ll just stick it in the freezer until the fudge hardens a bit — usually this only takes about 10-15 minutes. Then boom! Dessert is served. A low sugar, high-protein treat that you’ll want to make every week. Promise. Get amongst it. :)


For the peanut butter layer:
1/2 cup creamy or crunchy drippy peanut butter
1/3 cup coconut butter
1 tablespoon pure maple syrup (or coconut palm syrup)

For the chocolate layer:
1/2 cup creamy or crunchy drippy peanut butter
1/3 cup coconut butter
1 tablespoon unsweetened cocoa powder (or raw cacao powder)
1 tablespoon pure maple syrup (or coconut palm syrup)
Optional: Coarse sea salt, for sprinkling on top


Line an 8x4 inch loaf pan with parchment paper.
To make the peanut butter layer: In a medium bowl mix together peanut butter, coconut butter and maple syrup. Mix until smooth.
To make the chocolate layer: In a medium bowl, mix together peanut butter, coconut butter, cocoa powder and maple syrup. Mix until smooth and combined.
Add the chocolate fudge layer to the loaf pan and spread evenly towards the sides. Tap the pan on the counter a few times to get any air bubbles out and also to help distribute the layer evenly.
Next add the peanut butter layer on top. Use a rubber spatula to gently spread over the chocolate layer towards the edges of the pan, being careful not to mix them.
Sprinkle sea salt on top, then place in freezer for 10-15 minutes or until the fudge hardens.
Once the fudge has hardened, remove from the pan and allow to sit at room temperature for 5 minutes before cutting into squares. Do not leave out at room temperature for more than 10-15 minutes at a time. Can freeze for up to 3 months.

Makes 18 squares.

It’s best to use a peanut butter made with only peanuts and salt here, or an all-natural brand without additional additives. Any nut butter should work to use as a replacement for the peanut butter. Although, it is best to use a drippy version.

Photo's: Sarah Fennel