Before making this recipe, keep in mind that this recipe must be stored in the freezer.
Line a 9-inch x 5-inch loaf pan with parchment paper. Set aside.
In a large mixing bowl, combine peanut butter, maple syrup, and melted refined coconut oil. Add vanilla, sea salt, and stevia drops now. Stir until smooth and combined.
Pour onto the prepared pan. Sprinkle Christmas sprinkles or chocolate chips to boost sweetness if you are a sweet tooth
Freeze 30 minutes or until firm enough to be cut into squares.
Cut into 12 squares with a large knife. This fudge melts fast, so place the square immediately into a freezer-friendly sealed box and freeze again.
Serve straight out from the freezer or wait max 2 minutes before eating to get the most creamy texture.
Store in the freezer for up to 3 months in a sealed container. Don't store at room temperature or in the fridge. It softens too fast.
Coconut oil - refined coconut oil has NO coconut flavor. That's why I recommend this option, but unrefined coconut oil works as well. You can replace coconut oil with melted cocoa butter in this recipe. You can't use dairy-free margarine or vegan butter in this recipe; it wouldn't work.Peanut butter: can be replaced with almond butter or sunflower seed butter (watch out, the flavor can be bitter and the color greenish).Maple syrup - can be replaced with any liquid sweetener like agave syrup or date syrup.Keto option - the recipe works with sugar-free maple-flavored syrup from Choc Zero.