Chocolate Peanut Butter Fudge

• 1 cup Dark Chocolate Chips 73% Caca
• 1 cup Smooth Peanut Butter
• 2 Tablespoons Xylitol
• 1 Tablespoon Vanilla Extract
• 1/4 teaspoons Celtic Sea Salt

1. Melt chocolate in a medium pot.
2. Remove from heat then stir in peanut butter and xylitol.
3. Once xylitol is incorporated, stir in vanilla and salt.
4. Spread into a 8.5 x 4.5 x 2.5-inch size loaf pan.
5. Refrigerate for 2 hours.
6. Cut the fudge into 7 by 4 rows to make 28 small pieces.
7. Serve immediately and store in the freezer.

chocolate chips, smooth peanut butter, xylitol, vanilla, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/chocolate-peanut-butter-fudge/ (may not work)