Peanut Butter Coconut Fudge

In a double-boiler or microwave-safe bowl, melt peanut butter chips, coconut milk, and coconut oil until smooth. Clean double-boiler or bowl to use it again later.

Pour into a 9×5 or smaller dish lined with parchment paper and freeze for 1–2 hours, or until firm. I wouldn’t recommend using anything larger than a 9×5 dish. Anything smaller will yield thicker, taller fudge that takes longer to firm. Keep that in mind.

In the double-boiler or bowl, melt dark chocolate chips and coconut oil until smooth. Take fudge out of freezer and use a small spoon to drizzle the melted dark chocolate over the top. Freeze again until chocolate has set. Use a sharp knife to cut the fudge into small cubes, or whatever size and shape you’d like.

Serve immediately, and store leftovers in an airtight container in the fridge. It will begin melting slightly if left out at room temperature for longer than 30 minutes. Enjoy!