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These treats only take about 10 minutes of prep time and 30 minutes in the freezer so in under an hour you will have rich, delicious, and healthy PB cup fudge!

Vegan Chocolate Fudge

1/4 cup raw cacao

2 tbsp. Perfect Coconut Oil

2 tbsp. maple syrup

1/2 tsp. vanilla extract

Himalayan sea salt, to taste

Vegan Peanut Butter Drizzle

1 tbsp. peanut butter

1 tbsp. maple syrup

1 tbsp. Perfect Coconut Oil

Himalayan sea salt, to taste

Directions: In a medium sauce pan, melt coconut oil over low heat. Stir in remaining ingredients, excluding the sea salt. Stir quickly and until fully melted; the less time on the stove, the better. Pour into a heavily greases or paper lined baking tray and freeze for 30 minutes. While chocolate layer is freezing, wash the sauce pan and heat the remaining portion of coconut oil. Stir in peanut butter and maple syrup, working quickly, until smooth. Remove from heat and set aside to thicken. When chocolate layer has hardened enough (approximately 20 minutes in), drizzle with peanut butter mixture and return to freezer for 10-20 minutes. This fudge stores well in the fridge but I think it tastes best when stored in the freezer.