| Prep Time | 10 minutes |
| Passive Time | 2 hours |
| Servings |
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Ingredients
- ¾ cup coconut butter
- ⅓ cup peanut butter (creamy, + 2 tbsp)
- 3 tbsp maple syrup
Ingredients
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Instructions
- Grease an 8½-inch loaf pan and line the bottom with parchment paper, leaving an overhang on both sides.
- Place the coconut butter, peanut butter and maple syrup in a medium bowl. Microwave mixture for 30-second increments until ingredients are mostly melted. Whisk to combine thoroughly.
- Pour the mixture into the prepared loaf pan and refrigerate for at least 2 hours.
- Run a thin knife along the edges of the pan and use the parchment overhang to lift the fudge out of the pan.
- Cut into squares and serve. Store the remaining fudge in the refrigerator.
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