Prepare the Pan: Line a standard loaf pan or a small (e.g., 6×6) square baking dish with parchment paper. Ensure the paper has some overhang on two sides; this will act as a sling to easily lift the set fudge out of the pan.

Gently Melt the Base: In a medium saucepan over low heat, combine the peanut butter and coconut oil. Warm the mixture, stirring constantly, just until both are melted and smoothly combined. This should only take 2-3 minutes. Do not let it bubble or boil.

Combine with Sweetener: Remove the saucepan from the heat. Immediately stir in the maple syrup and vanilla extract. Whisk vigorously for about 30 seconds to a minute until the mixture is completely smooth, glossy, and well-emulsified.

Transfer and Smooth: Pour the fudge mixture into your prepared parchment-lined pan. Use a spatula to spread it into a smooth, even layer.

Add Toppings (Optional): If you are using it, sprinkle the top with a pinch of flaky sea salt. This enhances the sweetness and adds a lovely contrast.

Chill to Set: Carefully transfer the pan to the refrigerator. Let the fudge chill for at least 2 hours, or until it is completely firm to the touch.

Slice and Serve: Once set, use the parchment paper to lift the entire block of fudge out of the pan. Place it on a cutting board and use a sharp knife to slice it into small squares. For clean cuts, you can warm the knife under hot water and dry it quickly before each slice.