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SunButter Sunflower




¾ Cup SunButter
1 Cup + 2 Tbsp Pure Maple Syrup
Pinch of Salt
1/4 tsp ground vanilla bean
1tbsp coconut milk


In medium pot, combine the SunButter, syrup, vanilla and salt. Bring to a boil over medium high heat.
Reduce heat to medium and boil for 5 minutes, stirring constantly being careful not to burn.
Remove from heat and add the coconut milk
Place in a wax paper or parchment lined 8inch square pan and allow it to set in the freezer for about 1 hour.
Remove from the freezer and cut into squares. Store in the freezer in an air tight container.
Note: you could use a loaf pan if you prefer thicker fudge.
Recipe Credit:Danielle Rouse

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