A tad more elegant than eating peanut butter directly from the jar with a spoon — but equally as satisfying — this fudge has made peanut butter a dignified party dish!
1Line a 24-cup mini muffin tray with paper or foil liners and set aside.
2Melt the peanut butter and coconut butter together in a saucepan over low to medium heat, stirring continuously, until combined. Remove from heat and incorporate the agave, vanilla and salt.
3Spoon the mixture into the moulds, top with chopped peanuts and place in the freezer for about 20 minutes to set.
4Store in the freezer for up to 3 weeks in an airtight container, removing about 10-15 minutes prior to eating to soften slightly.
*Tip: Coconut butter is available in health food stores.
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