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: Click on the ingredient links to learn the nutritional information for all the Peanut Butter Fudge 2 ingredients. The serving size for any ingredient in Peanut Butter Fudge 2 may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.