• 2 cups natural peanut butter
• 1/2 cup Date Puree
• 1/4 cup cocoa powder
• 2 Tbsp. coconut oil
• 1 tsp. vanilla
• 1/2 tsp. sea salt

Combine all ingredients in a sauce pan. Stir over low heat until everything is well blended together. Line a 9×13-inch pan with parchment paper. Scoop fudge into pan, cover with a wax or parchment paper and press down evenly to flatten. Freeze until firm, about one hour. Remove from pan, peel off parchment paper and cut into squares. Transfer fudge to covered container and store in freezer.

ENJOY☺