Well, I’m back on campus for the semester and let’s just say, things aren’t even a little bit normal. I had class on a basketball court today. How weird is that?!
Nothing is normal, but one thing I am looking forward to more than ever is creating recipes again. I have so many recipes ready to go for you all. I will be posting 1-2 recipes a week, which I am very proud to say! I truly can’t wait for you to see everything. If you haven’t yet, be sure to sign up for my newsletter to get recipes right to your inbox.
I’ve been snacking on this fudge since I made it last week. It freezes easily and stores for such a long time. I’m so glad I came up with this one because it’s been such a treat to have a snack waiting for me when I’m done with classes.
This fudge makes such a wonderful snack! It’s so easy to make; you don’t even need a stovetop or blender! All you need is a bowl, fork, and container to make these. Happy snacking!
- ⅔ cup natural creamy peanut butter
- ½ cup coconut butter
- ½ teaspoon vanilla extract
- 3 Tablespoons maple syrup
- pinch of sea salt
- ½ cup dark chocolate chips
- Line a small baking dish or storage container (roughly 4x4 inches in size) with parchment paper.
- If coconut butter is not liquid, microwave for a few seconds until easily stirred.
- In a medium bowl, whisk peanut butter, coconut butter, vanilla extract, and maple syrup together.
- Add salt and chocolate chips and stir to combine.
- Pour into lined container and spread evenly.
- If using a container with a lid, seal with lid and freeze until firm. If container does not have a lid, wrap with plastic wrap or a dish cloth. Once fudge is firm (after about 15 minutes), place fudge in fridge.
- Cut into 9-12 pieces and store in a container with a lid or sealable bag either in the fridge or the freezer.
