Sweet, creamy fudge made with peanut butter and topped with crunchy cacao nibs. A quick & easy freezer recipe! Dairy-free and gluten-free, with paleo & nut-free option.
*Cashew butter works great in these brownies, as does hazelnut butter, pecan butter, almond butter, etc. And you can use a seed butter if you prefer for a nut-free option. Though keep in mind that you might need to adjust the sweetness depending on the type of butter you use as they all lend their unique flavor and sweetness level to the recipe (peanut butter and cashew butter are naturally on the sweeter side of nut butters).
**You can also use non-dairy butter if you prefer, just add less salt to the recipe if that's the case, since most non-dairy butters tend to be on the salty side.
***You want the ingredients to be room temp, and neither too cold (as that can make your mixture seize up due to the cold making the coconut oil solidify in the food processor) nor too hot (as that can make the mixture chunk up and become separated due to the maple syrup getting inadvertently cooked). So make sure your syrup and non-dairy milk aren't straight from the fridge and that your coconut oil isn't super hot for best results.
Keywords: chocolate peanut butter fudge (vegan + gluten free)