Preparation
Combine the peanut butter and coconut oil in a microwave-safe bowl.
Heat in the microwave in 30-second intervals, stirring in between, until fully melted and smooth. This should take about 1-2 minutes.
Carefully pour the melted peanut butter mixture into a high-speed blender.
Add the almond milk and liquid Stevia.
Blend on high for 30-60 seconds, or until the mixture is completely smooth and creamy.
Line a standard loaf pan or a small square dish with parchment paper, leaving some overhang on the sides to act as handles.
Pour the blended fudge mixture into the prepared pan and smooth the top with a spatula.
Place the pan in the refrigerator to set for at least 3 hours, or until firm to the touch. For the best texture, you can let it chill overnight.
Once the fudge is firm, prepare the topping.
In a small bowl, whisk together the melted coconut oil, cocoa powder, and Stevia sweetener until smooth and glossy.
Pour the chocolate sauce evenly over the set peanut butter fudge. Return to the refrigerator for 10-15 minutes to allow the topping to harden.
Once set, use the parchment paper handles to lift the fudge out of the pan, cut into 12 cubes, and serve.
Taste the fudge mixture before chilling. The sweetness of Stevia brands can vary, so adjust the amount to match your personal preference.
