Peanut Butter Fudge

As a little treat to possibly add to your Thanksgiving dessert list, here's some yummy, dairy free peanut butter FUDGE!! :)

Peanut Butter Fudge

1 recipe for vegan sweetened condensed milk (recipe below)
3/4 c. (7 oz.) natural creamy peanut butter
1/2 c. (5.5 oz.) agave nectar
1.5 oz. (about 2 T.) coconut oil
1 t. vanilla
1/4 t. salt

Dairy-free condensed milk recipe:
(This recipe is adapted from the blog Oatmeal with a Fork.)

1 (14 oz.) can coconut milk (stirred well)
2 T. honey
1/2 t. vanilla
dash of salt (salt enhances the sweetness)

Pour the milk into a saucepan, and bring it to a boil. Whisk in the honey and salt. Lower the heat, and simmer the mixture until it reduces by about half (about 45 minutes to an hour). Stir in the vanilla last. Allow to cool before using. Store in refrigerator until needed.

Fudge
Heat the condensed milk, peanut butter, agave nectar, and coconut oil in a medium saucepan on low heat.

Stir until the mixture is combined. When the mixture is smooth, remove from heat and stir in the vanilla and salt.

Pour into a 9x9" square pan, and freeze until firm, at least 2 hours (or overnight).
Cut into 1" squares, and enjoy!

Shared as part of Gluten Free Fridays.