For the topping:
In a heat proof bowl, mix peanut butter with 1 cup coconut oil, stir and heat up in your microwave until it melts.
Add a pinch of salt, almond milk and stevia, stir well everything and pour into a lined loaf pan.
Keep in the fridge for 2 hours and then slice it.
In a bowl, mix 2 tablespoons melted coconut with cocoa powder and swerve and stir very well.
Drizzle the sauce over your peanut butter fudge and serve.
** Nutrition per serving: 10 servings, Each has Calories 265, Fat 23g, Protein 6g, Carbs 4g
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