If you're looking for a snack that's incredibly easy to prepare, keeps in the freezer for up to a month, and is perfect to have to hand for when your midweek sweet tooth kicks in, look no further than this chocolate peanut butter fudge.

It's dairy-free, gluten-free, soy-free, and can be whipped together with just 5 ingredients (plus salt if you're adding it) and very little effort. It's as simple as melting ingredients and sitting back and waiting for them to set.

A top tip for all you porridge lovers out there: these fudge pieces are super delicious when added on top of warm oats. Think a big chocolatey, peanut buttery, melty mess!

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WHAT ARE THE INGREDIENTS?

CHOCOLATE

The chocolate in the recipe can be anything from dairy-free milk chocolate to 90% dark chocolate depending on your taste. Bear in mind, that the only sweetness in this recipe comes from the chocolate that you use, so if you do use bitter chocolate the end result will be much less sweet.

COCONUT MILK

This adds creaminess and richness to the fudge, it also helps to work as a setting agent as it solidifies when chilled.

VANILLA BEAN PASTE

Fudge just wouldn't be fudge without a bit of vanilla in it right? I like to use vanilla bean paste as it's basically just a whole vanilla bean ground into a paste, but feel free to use vanilla extract, or a vanilla bean in its place if you prefer.

PEANUT BUTTER

The star of the recipe, and the quality of the peanut butter you use in this recipe will determine how tasty the end result is. Be sure to go for peanut butter that's 100% peanuts and doesn't contain any added sugars or oils.

CREAMED COCONUT

Also known as coconut butter, this ingredient basically consists of ground coconut flesh that's been churned into butter. It has a high-fat content, so makes a perfect base for fudge recipes, giving texture with a little "bite" to it.

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HOW TO MAKE CHOCOLATE PEANUT BUTTER FUDGE

To start, prepare your baking tin by lining the bottom and sides with parchment paper. I used a 7 x 11" pan, but an 8 x 8" will work too, just make sure it has a height of at least 1-2 inches.

Make the chocolate fudge by adding the coconut milk, vanilla bean paste, and creamed coconut to a saucepan and bringing to a simmer on medium heat. Once hot, remove the saucepan from the heat and add the chocolate. Whisk well until all of the chocolate has melted and the mixture is silky smooth. Transfer the mixture to a clean bowl and set aside.

For the peanut butter fudge, the peanut butter and remaining creamed coconut to a heat-resistant bowl and placed on a double boiler over low heat. Stir the mixture and allow it to gently melt for a few minutes. Stir well to combine.

Carefully remove the bowl from the double boiler and allow it to cool for a couple of minutes. Next, take the bowl of peanut butter mixture in one hand and the bowl of chocolate mixture in the other and pour them into the lined pan simultaneously to create a marbled effect. You can use a fork to create a marbled effect on the surface of the fudge.

Transfer the fudge to the freezer to set for a minimum of 2 hours. Once set, remove the fudge from the pan and cut it into serving pieces. Store any unused fudge in an airtight container in your freezer, or in your fridge for a softer fudge.

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WHY MAKE THIS RECIPE

  • The perfect weekend treat
  • Makes a large batch
  • Stores well in the fridge or freezer
  • Plant-based and vegan-friendly
  • Gluten-free
  • Tastes great melted on hot porridge
  • Easy to make
  • Minimal ingredients
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from any animal-derived products

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More easy vegan desserts

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Vegan Chocolate Peanut Butter Fudge

4.84 from 6 votes
PREP TIME: 20 mins
Setting Time: 2 hrs
TOTAL TIME: 2 hrs 20 mins
Servings: 36 pieces
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Description

Easy to make dairy-free chocolate and peanut butter freezer fudge that's gluten-free, no-bake, and vegan-friendly. Made with just 5 ingredients!

Ingredients

CHOCOLATE FUDGE

  • 1 400ml can chilled coconut milk, use only the thick cream from the top of the can, *see recipe notes
  • 2 tablespoons (30 g) creamed coconut, or coconut butter
  • 1 teaspoon (5 ml) vanilla bean paste
  • 8.5 oz (240 g) vegan-friendly chocolate

PEANUT BUTTER FUDGE

  • 6.5 tablespoons (100 g) creamed coconut , or coconut butter
  • 10 oz (285 g) smooth peanut butter
  • coarse sea salt, for garnish

Instructions

  • Line the bottom and sides of a 7 x 11" pan (with a minimum 1" base) with parchment paper.
  • For the chocolate fudge, add the coconut milk, vanilla bean paste, and creamed coconut to a saucepan and bring to a simmer on medium heat. Once hot, remove the saucepan from the heat and add the chocolate. Whisk well until all of the chocolate has melted and the mixture is silky smooth. Transfer the mixture to a clean bowl and set aside.
  • For the peanut butter fudge, add the peanut butter and remaining creamed coconut to a heat-resistant bowl and place on a double boiler over low heat. Stir the mixture and allow it to gently melt for a few minutes. Stir well to combine.
  • Carefully remove the bowl from the double boiler and allow it to cool for a couple of minutes. Carefully take the bowl of peanut butter mixture in one hand and the bowl of chocolate mixture in the other and pour them into the lined pan simultaneously to create a marbled effect.
  • You can use a fork to create a marbled effect on the surface of the fudge.
  • Transfer the fudge to the freezer to set for a minimum of 2 hours.
  • Once set, remove the fudge from the pan and cut it into serving pieces. Sprinkle with some sea salt if desired.
  • Store any unused fudge in an airtight container in your freezer, or in your fridge for a softer fudge.

Notes

  • Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can

Nutrition

Calories: 126kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 39mg | Potassium: 88mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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