This rich, no-bake fudge comes together in one saucepan, with creamy peanut butter and coconut cream melted together until glossy, then sweetened with maple syrup and a touch of vanilla. Sifted powdered sugar gets worked in until the mixture turns thick and pliable, ready to press into an even layer and chill until firm. A sprinkle of flaky sea salt on top plays against the sweetness for that irresistible salty-sweet bite. It sets up dense and smooth, slicing into neat squares that hold their shape at room temperature or straight from the fridge. Simple pantry staples and a straightforward method make this an easy, reliable treat to keep on hand, and it's a solid pick for a gluten free dessert table.
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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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