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peaconut butter fudge Recipe


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     peaconut butter fudge

Category   Desserts - Breads
Sub Category   None

2c shredded coconut
1 c peanut butter
1/2c melted coconut oil
6 tbs maple syrup
1 pinch pink himalayan sea salt
1tsp vanilla powder

Line a standard 9x5-inch loaf pan with parchment paper. Set aside. To a food processor, add desiccated coconut and blend on high until a creamy butter is formed - about 4 minutes. Scrape down sides as needed. Then add peanut butter and melted coconut oil and mix once more. Then add maple syrup 1 Tbsp (15 ml) at a time until desired sweetness is reached. If you add too much maple syrup, the mixture can seize up and get thick. If that happens, thin with a bit more melted coconut oil. Optional- Add sea salt and vanilla and mix once more. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor or maple syrup or stevia for sweetness. Transfer mixture to lined loaf pan and spread into an even layer.
Freeze until firm - about 15 minutes. Then use a hot knife to slice into even squares - about 21. Enjoy immediately and store leftovers in the refrigerator up to 10 days or in the freezer up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.

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