steps

1. 1.

   In a medium bowl, combine the peanut butter, date paste, and melted coconut oil until smooth.

2. 2.

   Add the oat flour, vanilla extract, and sea salt to the mixture, stirring until fully incorporated.

3. 3.

   Fold in the chopped dark chocolate or chocolate chips, ensuring even distribution.

4. 4.

   Line an 8x8-inch baking dish with parchment paper for easy removal.

5. 5.

   Pour the fudge mixture into the prepared dish, smoothing the top with a spatula.

6. 6.

   Refrigerate for about 2-3 hours or until firm.

7. 7.

   Once set, lift the fudge out of the dish using the parchment paper and cut into squares.

8. 8.

   Store in an airtight container in the refrigerator for up to two weeks.