We recently discovered this all-natural, delicious treat using just a few ingredients that you probably already have around in your kitchen: peanut butter, maple syrup, coconut oil and vanilla. Enjoy a dessert that’s gluten free, vegan, and stoked with healthy fat from the coconut oil, which is literally food for your brain.
Definitely a good alternative to buying packaged, store-bought cookies or treats.
The maple syrup adds a rich, caramel-like flavor to the fudge, and as far as sweeteners go, maple syrup has more trace minerals and nutrients than white sugar.
We suggest investing in a silicone mold, such as the heart-shaped one we bought from Amazon.com. It forms the fudge into perfect individual servings.
Tip: we used crunchy peanut butter and ground vanilla bean instead of vanilla extract. And be sure to use 100% grade A organic maple syrup. We also love Nutiva coconut oil. One of the best places to find all these ingredients is at Thrive Market.
- 1/2 cup pure maple syrup
- 1/3 cup natural crunchy peanut butter
- 1/4 cup coconut oil (we Like Nutiva)
- 1 teaspoons ground vanilla bean
- Line a mini muffin pan with muffin liners. Or use a silicone mold.
- In a saucepan, mix together the maple syrup, peanut butter and coconut oil over medium heat. Stirring constantly, bring to a boil and boil for about 2 minutes. It should thicken and become glossy. Stir in the vanilla.
- Pour into the muffin tins or silicone liners and place the pan in the freezer.
- Freeze for about 2-3 hours. Be patient! You want the fudge to be solid and dry enought to be able to remove from the liners of silicone mold.
- Keep any fudge you don’t eat right away stored in the freezer.