1cup (244 g)unsweetened natural peanut butter or almond butter
3tbsp (44 ml)maple syrup
3tbsp (44 ml)melted coconut oil
Instructions
Line an 8 x 4 inch loaf pan with parchment paper.
In a large bowl, combine peanut butter and coconut oil. Stir with a spatula until the coconut oil is completely and evenly incorporated into the peanut butter. Add in the maple syrup and stir until it is evenly mixed in.
Pour batter into prepared loaf pan. Place into freezer to set. (about 30-60 minutes). When fudge is completely solid, remove from freezer. Let it soften for a few minutes at room temperature. You'll know your fudge is ready to cut into when you are able to slice through with a sharp knife without the fudge breaking apart. Store uneaten fudge pieces in a sealed container in the freezer.
Notes
Fudge must be stored in the freezer. It can be eaten straight out of the freezer or you can wait a few minutes and let it soften slightly before eating.
Make sure to use natural peanut butter or almond butter. This means there is no added oils in the ingredient list. Some brands will label their nut butter "natural-style" but if you look at the ingredient list, they have added oils. The only ingredients should be peanuts/almonds and salt.
If your coconut oil is solid, make sure to heat it until it is melted before using.
Estimated nutrition is calculated using unsweetened almond butter.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.