¼cupPeanut Butter100% roasted peanuts, no additives
1tspPure Vanilla Extract
Chopped nuts for topping
Line an 8x8 pan with parchment paper. A loaf pan will work as well for a thicker fudge.
Place a pot on the stove with about an inch of water, then place a heat proof bowl on top to create a double boiler. Make sure the bowl is above the water and not touching it.
Chop the chocolate into slivers and place in the bowl with the maple syrup. Heat over high heat until the water starts boiling, then lower to medium high. As the chocolate melts, place your coconut sugar in a spice grinder and pulse a few times until it turns into a powder. You may have to do this in batches.
Once your chocolate is melted, remove the bowl from the heat and set on the countertop on a dishtowel. Stir in the peanut butter and almond butter. Add your powdered coconut sugar and stir. Add your vanilla and sea salt and stir thoroughly, then pour into the prepared pan. Smooth out with an offset spatula , then sprinkle with chopped nuts if desired.
Allow to cool on the counter for about 10 minutes, then place in the fridge for 30 minutes to harden. Remove from fridge and cut. Store at room temperature or in the fridge.
*When purchasing unsweetened chocolate, make sure to read the label and don't accidentally purchase semi-sweet instead. I'm only saying this because I've done this, but maybe you're more observant than me. :)