I grew up pretty spoiled when it came to homemade treats. There wasn’t a cookie my mom didn’t know how to bake. She even let us help her (and eat the cookie dough–my favorite part!) That wasn’t the end of her know-how. Mom made donuts, toffee, and fudge, too! Ahh, how I love the smell of peanut butter fudge.

Except now I have a food intolerance to peanuts, and sugar makes me feel achey. *Insert VERY SAD face*. No wait, never mind…I found a way to enjoy the TASTE of peanut butter fudge without using peanut butter or processed sugar.

RECIPE makes about 1 lb

1/3 cup sun-butter (I like Trader Joe’s sugar-free.)
1/4 cup coconut oil
1/2 cup pure maple syrup (none of that corn syrup gunk, please)
2 teaspoons vanilla extract (make sure it’s not imitation, which is just plan bad for you).
pinch of salt, optional

1. In a small to medium saucepan, melt coconut oil on medium-high
2. Stir in the sun-butter and vanilla.
3. Let come to a boil, stirring constantly.
4. Pour into silicone cupcake molds (or glass container and cut into squares after cooling) and freeze for a few hours. (Store in freezer until ready to eat. Does not travel well for this reason.)

That’s it. Easy peasy. Now try not to eat all of it at once. (Not so easy.)