• Line an 8x8-inch baking pan with parchment paper, allowing the paper to overhang on two opposite sides for easy removal. In a medium saucepan over low heat, melt together the peanut butter and coconut oil, stirring until smooth and well combined.
• Remove the saucepan from heat and stir in the granulated sweetener, vanilla extract, and salt until everything is fully incorporated. Pour the mixture into the prepared baking pan, smoothing the top with a spatula. Refrigerate for at least 2 hours, or until the fudge is fi rm and set.
• Lift the fudge out of the pan using the overhanging parchment paper. Cut into 16 squares.
• Serve immediately, or store in an airtight container in the refrigerator for up to 2 weeks.

Tip:

• For a smoother fudge, you can blend the mixture in a food processor or blender before pouring it into the baking pan. Feel free to add mix-ins to the fudge before setting, such as chopped nuts, chocolate chips or a swirl of sugar-free jam for a fruity twist. If you prefer a firmer texture, you can store the fudge in the freezer. Let it sit at room temperature for a few minutes before cutting and serving for the best flavor and texture.