Peanut Butter Fudge
Store in an airtight container, in the freezer for up to 2 weeks. Can also be kept in the refrigerator if you plan to consume during the day.
- 1 cup peanut butter
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla bean extract
- Grease a non-stick mini cupcake pan with coconut oil, set aside.
- In a mixing bowl, combine all ingredients until smooth.
- Spoon mixture into pan, filling them up the whole way.
- Freeze for 1-2 hours or until hard.
- Serve and enjoy!