This recipe is from Chef Deb Rodgers.  

 

½ cup coconut oil (softened or melted)

½ cup peanut butter, softened (or substitute another nut butter)

½ cup cocoa powder

¼ cup pure maple syrup

1 tsp. vanilla

 

Blend all ingredients together and spoon into an oiled dish. Top with chopped nuts if desired.

Refrigerate overnight. Cut into small pieces and serve.

Keep leftovers – if there are any - refrigerated.

 

You can also spoon the fudge into small muffin or candy cups/liners and refrigerate overnight.