Line a 20 cm square cake tin with baking paper.
Add the melted coconut butter, peanut butter, coconut oil and Lakanto Maple Flavoured Syrup to a bowl or food processor and mix until well combined. Scrape down the side with a spatula, add the salt and vanilla and mix again briefly, then pour the mixture into the prepared tin and spread it out in an even layer. Sprinkle the crushed peanuts over the mixture, then transfer to the freezer and leave for 20 minutes, or until set firm.
Once set, remove the fudge from the freezer and lift it from the tin by pulling on the edges of the baking paper. Using a hot knife, cut it into 18 even diamonds or squares.
Enjoy immediately, storing any leftovers in an airtight container in the fridge for up to 10 days or in the freezer for up to 1 month.