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Easy and fast vegan dark chocolate peanut butter fudge! Oil-free, only 6 ingredients, creamy and luxurious, and ready in about 30 minutes!
I know we are so close to Christmas, but what is Christmas without fudge? I posted to my Instagram stories asking if anyone wanted to see an oil- free vegan fudge recipe and immediately got inundated with YES after YES and, because I am me and have zero chill, I immediately started experimenting with some recipes!
This vegan dark chocolate peanut butter fudge is dairy free, oil-free, rich, velvety, creamy, decadent, perfectly sweetened, delicious, and ready in about 30 minutes! No waiting hours for the fudge to harden in the fridge or freezer. I gotchu!
It is so incredibly delicious- honestly the best vegan fudge, let alone any kind of fudge, I have ever had! I’ve had three people taste test this fudge and everyone agrees. Woohoo!
How to Make Vegan Dark Chocolate Peanut Butter Fudge
Here is how to make the most delicious oil-free vegan fudge!
Line a loaf pan with parchment paper. Next, add the bag of dark chocolate chips to a microwave safe bowl and microwave in 30 second increments for about 1:30 to 2 minutes. Make sure to stir very well in between each round of microwaving.
Once the dark chocolate chips are fully melted, add the remaining ingredients and stir very very well with a spatula until smooth. You will notice the mixture will seize a bit (it’s OK!), but keep mixing and turning to make sure it’s nice and smooth. There should be no lumps. The consistency should look similar to a thick brownie batter. Note about the peanut butter: if your peanut butter is in the fridge, take it out about 20 or so minutes before you start this recipe and let it sit at room temperature to soften and get as soft and drippy as possible. This will help the fudge mix easier.
Add the fudge batter to the lined loaf pan in an even layer and freeze for about 20-25 minutes, until its firm to the touch.
Cut into 15 squares and top with a little sea salt. You can eat this immediately or let it sit at room temp for a few minutes for a softer texture. Store the leftovers covered in the refrigerator. Enjoy!
What About Substitutions?
Peanut Butter- Simply swap in your favorite nut or seed butter! As long as it’s smooth, creamy and runny, it should work!
Pure Maple Syrup- Any liquid sweetener should work for this vegan fudge, although I only tested this with maple syrup.
Dark Chocolate Chips– I do NOT recommend using semi sweet or milk chocolate because they are both sweeter than dark chocolate, meaning you would most likely have to scale back on the maple syrup. This is an issue because the amount of maple syrup in this recipe helps keep this fudge creamy and melt-in-your-mouth. You could always try, of course!
Canned Full-Fat Coconut Milk- I do not recommend using another milk, as the fat in the coconut cream contributes greatly to the texture. Using another plant-based milk, like almond or oat, would simply not work as they are not fatty enough.
I hope you enjoy this vegan dark chocolate peanut butter fudge!
If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Dark Chocolate Peanut Butter Fudge [Oil-Free]
Ingredients
- 1 bag Enjoy Life Dark Chocolate Chips One 9 oz bag yields about 1 & 1/2 cups
- 1/2 cup + 3 tbsp natural peanut butter NEEDS to be runny and drippy!! See notes!
- 6 tbsp pure maple syrup
- 3 tbsp canned unsweetened coconut cream from a can of full-fat unsweetened coconut milk
- 1 tsp vanilla extract
- a couple pinches of salt see notes
Instructions
- Line a loaf pan with parchment paper. Next, add the bag of dark chocolate chips to a microwave safe bowl and microwave in 30 second increments for about 1:30 to 2 minutes. Make sure to stir very well in between each round of microwaving.
- Once the dark chocolate chips are fully melted, add the remaining ingredients and stir and mix very very well with a spatula until smooth. You will notice the mixture will seize a bit (it's OK!), but keep mixing and turning to make sure it's nice and smooth. There should be no lumps. The consistency should look similar to a thick brownie batter. See my photos for reference.
- Add the fudge batter to the lined loaf pan in an even layer and freeze for about 20-25 minutes, until its firm to the touch.
- Cut into 15 squares and top with a little sea salt. You can eat this immediately or let it sit at room temp for a few minutes for a softer texture. Store the leftovers covered in the refrigerator. Enjoy!
Notes
- Note about the peanut butter: if your peanut butter is in the fridge, take it out about 20 or so minutes before you start this recipe and let it sit at room temperature to soften and get as soft and drippy as possible. This will help the fudge mix easier.
- The peanut butter I use is salted so I only add a couple pinches of salt, plus a few sprinkles on top. Check to see if your peanut butter is salted. If not, add more salt to taste.
This is hands down one of the best fudge recipes i’ve ever tasted!! The whole family loved it!
Yay, thank you!
I made this fudge recipe for Christmas, and it was a huge hit among the whole family!! So good and EASY to make!!