Vegan Peanut Butter Chocolate Fudge
This Vegan Peanut Butter Chocolate Fudge is a much healthier way to eat delicious fudge! It has no powdered sugar or condensed milk but still tastes sweet and creamy. The combination of coconut milk, dairy-free chocolate chips, and peanut butter create a rich dark chocolate treat.
Equipment
- 2-Quart glass baking dish
- Parchment paper
- Medium saucepan
- Measuring cups and spoons
- Spatula
Ingredients
- 2 Cups Semi-sweet chocolate chips Dairy-free
- 1/3 Cup Full-fat canned coconut milk
- 1/4 Cup Natural peanut butter or almond butter
- 1 Tbsp Maple syrup or raw honey
- ⅛ tsp Fine sea salt
- 1 Tbsp Vanilla extract
- Optionally top with chopped nuts.
Instructions
- Prepare a 2-quart glass baking dish with a piece of parchment paper on the bottom.
- Add everything, except the extract, to a medium saucepan. Melt over low heat while frequently stirring.
- It should take about 3-4 minutes, but once the fudge is totally combined and melted, remove from the heat and stir in the extract.
- Pour the fudge into the prepared pan. Refrigerate for 2 hours or until set or in the freezer for 30 minutes.
- Leave the fudge on the counter for a few minutes before cutting to make it easier, and then serve right away. I got about 20 squares from one recipe.
Notes
- Make sure to line your glass dish with parchment paper. It makes cutting the fudge and getting it out so much easier.
- The coconut milk has to be full-fat from a can to help the creaminess of the fudge.
- The fudge mixture needs to be melted and easily pourable, but make sure not to overheat the mixture, or it may seize up.
- Chopped walnuts or another kind of nut can be added to the top, but that's an optional step.
