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Creamy Vegan Fudge
Is there really anything more indulgent than vegan peanut butter fudge?
I don’t know about you, but I’ll always choose fudge over other chocolaty treats; it’s not as heavy as brownies or cake, and SO much more rich and satisfying than regular chocolate bars.
Dairy-Free Chocolate Fudge
Now, I used to make fudge all the time before I went vegan – it’s my dad’s favorite so I would often make it for his birthday, and I think this recipe is even richer than traditional versions!
I’ve made vegan fudge with dairy-free condensed milk before, but in my opinion, there’s no better milk for fudge than full fat coconut milk. It’s thick and creamy enough to be a suitable replacement, and gives the fudge a bit more sweetness without adding a strong coconut flavor.
I also used Enjoy Life’s Dairy-Free Mini Chocolate Chips in Semi-Sweet – these are very allergen-friendly as the only ingredients are cane sugar, unsweetened chocolate and cocoa butter.
If you like dark chocolate, that would be an amazing alternative as well! Most dark chocolate is vegan, but just be sure to check the ingredients to be certain.
Simple, Easy Fudge
This recipe is ready in 3 incredibly easy steps: 1. Measure the ingredients, 2. Heat them up 3. Pour and Freeze!
You can use a stove top by placing a bowl over a small pot filled with a bit of water, and allowing the steam to heat the ingredients, but I just used a microwave; it’s really up to you!
This fudge is:
If you like the sound of these, be sure to check out my Flourless Sweet Potato Brownies recipe!
Peanut Butter Chocolate Fudge
The only thing that could make fudge better is peanut butter! I just used enough to make a pretty swirl on top, but feel free to lather it on if you’d like.
Just be sure to use creamy peanut butter without additives, and heat it up before adding it to the fudge; this makes it runnier and easier to work with. Enjoy!
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- 1 1/2 Cups Semi-Sweet Vegan Chocolate Chips
- 3/4 Cup Full-Fat Coconut Milk
- 3/4 Tsp Vanilla Extract
- 1 Tsp Coconut Sugar or Maple Syrup
- Dash Salt
- 2-3 Tablespoons Creamy Peanut Butter
- Add chocolate chips and coconut milk to a microwave-safe bowl. Microwave in 10 second increments, stirring in between, until chocolate and coconut milk are well combined and smooth.
- Stir in vanilla extract, sweetener and salt. Line a roughly 4x4 inch container with parchment paper and pour chocolate mixture in.
- Microwave peanut butter in 10 second increments, stirring in between, until runny. Drizzle over chocolate and swirl with a skewer or a chopstick.
- Freeze for at least 5 hours or overnight before enjoying, this helps them not be so sticky*. Enjoy!
*Store in freezer
Amount Per Serving: Calories: 108