Vegan peanut butter fudge

1/2 cup (120 milliliters) pure maple syrup (I don't recommend honey - see the post for reasons why!)
1/3 cup (85 grams) salted natural peanut butter (the kind with just salt and peanuts) or cashew butter for a paleo version
1/4 cup (56 grams) coconut oil1 (commenters have used unsalted butter for a dairy version with success!)
2 teaspoons vanilla extract
1/2 cup (55 grams) roasted salted peanuts or cashews, coarsely chopped, optional – divided
Directions

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Line a mini muffin pan with 12 waxed or silicone muffin liners. You can alternatively line a small container with parchment paper or waxed paper.
In a small saucepan, mix together the maple syrup, peanut butter and coconut oil over medium heat. If your peanut butter is unsalted, add a pinch of salt. At first it might not appear to come together well. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit and become glossy. If you use a heavy bottom pan, you may need to boil it a little longer. Stir in the vanilla until well combined. Stir in 5 tablespoons chopped nuts, if using.
Pour into the waxed or silicone liners, top with remaining 3 tablespoons chopped nuts, if using, and place the pan in the freezer. If you don't have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer.
Freeze for about 2-3 hours. The liners will be easy to remove once the fudge has thoroughly frozen. They'll stick if you try to remove them too early.
This fudge does not travel well (unless you have a cooler!) It should be kept frozen.

Posted By: maidstoneyellow on August 29th 2017 at 14:15:33

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