1/2c.organic coconut oil, softened or partially melted butter
1/3c.pure maple syrup
1/3c.organic coconut sugar
1 1/4c.organic peanut butter
1/3c.arrowroot flour
1/2c.allergy-friendly mini chocolate chips
Instructions
In a large mixing bowl, use hand held beaters to beat together the softened coconut oil (or butter), peanut butter, arrowroot flour, and coconut sugar. Beat until smooth.
Add the maple syrup and beat the mixture until it is smooth again. Stir in the chocolate chips.
Line an 8x8" baking pan with parchment paper. Spread the fudge into the pan. Place the fudge in the freezer for 1 hour before removing to cut the fudge into pieces.