Ingredients:

  • 1 cup creamy natural peanut butter
  • 0.25 cup refined coconut oil, melted
  • 0.25 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 0.25 tsp sea salt
  • 2 tbsp roasted peanuts, chopped
  • 1 pinch flaky sea salt

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a small saucepan over low heat, combine the peanut butter, coconut oil, and maple syrup. Whisk constantly until the mixture is silky smooth, glossy, and completely liquid. Do not allow the mixture to boil.
  3. Remove the saucepan from the heat and stir in the vanilla extract and sea salt until well combined.
  4. Pour the mixture into the prepared baking pan. Tap the pan firmly on the counter to release air bubbles. Sprinkle with chopped peanuts and flaky sea salt if desired.
  5. Place the pan in the freezer on a level surface and chill for at least 2 hours until firm.
  6. Once set, lift the fudge out using the parchment overhang and slice into 16 even squares using a warm knife. Serve chilled.