Preparation
In a microwave-safe bowl, gently melt the peanut butter and coconut oil together for about 60 seconds on medium-low power, or until just softened and stirrable.
Transfer the melted peanut butter and coconut oil mixture to a blender or food processor.
Add the almond milk, sea salt, vanilla extract, and liquid stevia if using.
Blend on high for 30-60 seconds, or until the mixture is completely smooth and creamy. Scrape down the sides as needed.
Pour the smooth mixture into a 9x4 inch loaf pan lined with parchment paper, ensuring some paper hangs over the sides to act as handles for easy removal.
Refrigerate for at least 2 hours, or until the fudge is completely firm to the touch.
Once set, lift the fudge out of the pan using the parchment paper handles.
Slice into 12 bars and enjoy!
Add a tablespoon of unsweetened cocoa powder during the blending step for a rich chocolate-peanut butter flavor.
