1 cup Natural Peanut butter (We find Old Home is the smoothest brand– at Hyvee in the refrigerators by the organic section)
4 TBSP Coconut Oil
1½ TBSP Maple Syrup
½ tsp sea salt
Mix and pour into 8×8 or 9×9 pan lined with wax paper. Put into freezer for 10-15 minutes to harden while you make chocolate topping
½ cup virgin coconut oil
½ cup raw cacao powder or dutch-processed cocoa powder
¼ cup maple syrup
Small pinch of pink Himalayan sea salt (or fine grain seas salt)
½ tsp pure vanilla extract.
Melt coconut oil over low heat in a medium saucepan. Remove from heat and whisk in remaining ingredients until combined and smooth.
Remove hardened peanut butter layer from freezer and pour the chocolate over the top. Put fudge back in the freezer until both layers are fully hardened (about an hour minimum)