Vegan Dark Chocolate Peanut Butter Fudge [Oil-Free]
Easy and fast vegan dark chocolate peanut butter fudge! Oil-free, only 6 ingredients, creamy and luxurious, and ready in about 30 minutes!
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.