This rich, no-bake fudge comes together right on the stovetop, with creamy peanut butter and coconut cream melted down into a smooth, glossy base. A touch of maple syrup adds warmth and depth, while sifted powdered sugar gets worked in until the mixture turns thick and pulls away from the sides of the pan — that's your cue it's ready to set. A sprinkle of flaky sea salt on top plays beautifully against the sweetness, giving every square a little contrast in each bite. Once it's chilled firm, it slices into clean, dense squares that taste like a treat you'd get from a candy shop. It's an easy make-ahead sweet to keep stashed in the fridge, and it fits neatly into a dairy free spread without any fuss.
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Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
Combine the peanut butter, coconut cream, maple syrup, and vegan butter in a medium saucepan over medium-low heat. Stir constantly until the butter is fully melted and the mixture is smooth and uniform, about 4–5 minutes.
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