Peanut Butter Fudge

Line a standard 9x5-inch loaf pan with parchment paper. Set aside.

To a food processor, add desiccated coconut (2 cups) and blend on high until a creamy butter is formed, about 4 minutes. Scrape down sides as needed. Start 4m timer

Then add creamy peanut butter (1 cup) and melted coconut oil (0.5 cup) and mix once more. Add [3-5 tbsp maple syrup] 1 tbsp (15 ml) at a time until desired sweetness is reached. If too much maple syrup is added, the mixture can seize up. If that happens, thin with a bit more melted coconut oil.

Optional: Add sea salt (1 pinch) and pure vanilla extract (1 tsp) and mix once more. Taste and adjust flavors as needed, adding more salt, vanilla, maple syrup, or stevia for sweetness.

Transfer mixture to the lined loaf pan and spread into an even layer. Optionally, add [crushed peanuts] or [coconut flakes] on top.

Freeze until firm, about 15 minutes. Use a hot knife to slice into approximately 21 even squares. Enjoy immediately and store leftovers in the refrigerator for up to 10 days or in the freezer for up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor. Start 15m timer