Easy Peanut Butter Freezer Fudge

Ingredients

• 380g smooth peanut butter

• 1/2 cup maple syrup

1. Use either a cake mixer, bowl and electric beater or bowl and hand whisk (I prefer the cake mixer option, but all options are doable)

2. Add the peanut butter, maple syrup, vanilla, and butter to the bowl and beat for 1-2 mins until well combined.

3. Line a 20cm square cake tin with baking paper

4. pour half of the peanut butter mix evenly into the base of the cake tin, and pop it into the freezer to chill for a few minutes.

5. Add the cocoa powder to the

• 1 tsp vanilla (optional)

• 100g melted coconut oil or butter

• 2 tablespoon Cocoa remaining peanut butter mix and beat until well combined.

6. pour the chocolate peanut butter mix on top of the chilled peanut butter fudge.

7. Freeze for 1-2 hr before slicing and serving.

8. Store in the freezer in an airtight container in the freezer for up to 90 days, although it doesn't usually last this long!

Melted coconut oil can be substituted for butter if dairy free or vegan is required.

Cashew or Almond butter can be substituted if peanut-free or paleo is needed.