Peanut Butter Fudge 2

15  ounces		Chickpeas - Canned, Drained, Rinsed
2/3  cup		and 2 Tbs Bell Plantation PB2 Chocolate Peanut Butter - Powdered
1/2  cup		Sugar Free Maple Syrup
1-1/2  teaspoons		pure vanilla extract
1  dash		salt
1/3  cup		coconut oil, melted

Tip: For nutritional information on all the ingredients in Peanut Butter Fudge 2 just click on each ingredient name. Then adjust the serving size for any Peanut Butter Fudge 2 ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Combine all the ingredients in a food processor or power blender.
Process about 8-10 minutes. It's a long time but ensures a velvety texture.
Lightly spray a 5"x7" loaf pan with nonstick, or line with waxed paper.
Spread the fudge evenly in the pan.
Freeze for 1 hour. The fudge should be soft-set. Remove from the freezer and mark into 24 small squares.
Return to the freezer for another hour to set completely.
Store in the freezer. Let thaw for about 10 minutes before enjoying.