Peanut Butter Fudge

I'm pretty sure that I am addicted to peanut butter so when the peanut butter fudge won our vote this week I was pumped. I found this recipe over at The Minimalist Baker and it exceeded my expectations.  I did have a little trouble making the coconut butter, but it still worked out well. I give this recipe two thumbs up and will be making it again in the near future! 

Ingredients:

• 2 cups finely shredded unsweetened coconut 
• 1 cup creamy peanut butter (just peanuts and salt is best)
• 1/2 cup melted coconut oil
• 3-5 Tablespoons maple syrup
• pinch of sea salt
• 1 tsp. pure vanilla extract 

Directions:

1. Line a 9x5 inch loaf pan with parchment paper and set aside.
2. In a food processor add shredded coconut and blend on high until a creamy butter is formed. This should take about 4 minutes. 
3. Add peanut butter and melted coconut oil, blend. Add 1 Tablespoon of maple syrup at a time until desired sweetness is reached. 
4. Add sea salt and vanilla extract, blend. 
5. Transfer the mixture to the lined pan and spread into an even layer. 
6. Freeze until firm (about 15 minutes) then use a hot knife to cut into even squares. It should make about 21 squares. 
7. Enjoy! (Refrigerate up to 10 days or up to a month in the freezer)