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Chocolate Peanut Butter Vegan Fudge

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My Chocolate Peanut Butter Vegan Fudge packs a hefty chocolate punch and has just the right amount of healthy fat to keep you feeling full and energized.


Hi Bold Bakers!

I’m Liv, Bigger Bolder Baking‘s resident alternative baker, and mad food scientist dedicated to making things healthier while still tasting great. From vegan to Keto, I’ve got you covered.

Fudge is really popular amongst all you alternative bakers and for good reason! Believe it or not, a square of fudge in the late afternoon or after dinner can be a really healthy way to satisfy your sweet tooth. Similar to a fat bomb, my Chocolate Peanut Butter Vegan Fudge packs a hefty chocolate punch and has just the right amount of healthy fat to keep you feeling full and energized.

This vegan fudge is a decadent dessert with benefits!

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How Is Vegan Fudge Different From Regular Fudge?

Fudge is typically made by combining sweetened condensed milk and chocolate. While this tastes awesome, it can be super high in sugar.

My Vegan Peanut Butter Fudge is made with coconut milk, sugar free chocolate, and natural peanut butter. Without the refined sugar, fudge is actually a really great way to get those healthy fats provided by the cocoa butter in the chocolate, as well as the coconut milk.

The sweetness of the fudge comes from Lakanto Sugar, my go-to sugar alternative. All of these natural, plant-based ingredients come together to form a super rich, melt-in-your-mouth fudge. The only difference between this and regular fudge is that it is best when served straight out of the fridge, as it can melt when left at room temperature. If you want to swap out Lakanto for another sugar alternative, go right ahead! Just be aware that might change the consistency of the final product.

Is this fudge also Paleo and Keto?

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Whether you’re vegan, paleo, keto, or anything in between, this Chocolate Peanut Butter Vegan Fudge is going to hit the spot — so yes, it’s all of those things. Made without any grain, gluten, dairy, or sugar — and high in healthy fat— this vegan fudge is a dessert you can love making, eating, and of course sharing, no mater what your lifestyle.

Can this fudge be made with other toppings than peanut butter?

Making this fudge is as simple as melting the chocolate and the coconut milk together. From there, I add in a few flavorings like vanilla and instant espresso powder (which are optional but really enhance the flavor of the chocolate). The last ingredient to go in is my favorite: peanut butter.

I warm up the peanut butter in the microwave (you can also use the stovetop) so it’s drippy and pourable, then I zig zag it across the fudge. Using a butter knife, I like to swirl the peanut butter throughout creating a really lovely design across the top. While I love peanut butter, you might not. That’s fine! You can do this with with any nut butter you like.

If you cant have nuts, I suggest you give sunflower seed butter a try, it’s super yummy and made entirely from sunflower seeds, meaning it’s nut free!

How long does vegan fudge last?

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Because my chocolate and peanut butter vegan fudge is stored in the fridge at all times, it’s totally fine to keep for around 10 days. If you have any leftovers, which I doubt you will… I suggest freezing them.

From frozen, just thaw and enjoy!

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4.34 from 9 votes
Chocolate Peanut Butter Vegan Fudge
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
 

My Vegan Chocolate Peanut Butter Fudge packs a hefty chocolate punch and has just the right amount of healthy fat to keep you feeling full and energized.

Course: Dessert
Cuisine: American
Servings: 16
Calories: 97 kcal
Author: Olivia Crouppen
Ingredients
  • 3 cups (18oz/510g) sugar free chocolate, chopped or chips
  • 1 can (13.5oz/382g) full fat coconut milk or coconut cream
  • 2 teaspoons vanilla extract, optional
  • 1/4 teaspoon instant espresso powder, optional
  • 1/3 cup (2 ½ oz/71g) Lakanto sugar, Swerve, or coconut sugar
  • 1/4 teaspoon salt, optional
  • 1/4 cup (2oz/57g) peanut butter, warmed in the microwave for 30 seconds
Instructions
  1. Line an 8 x 8 inch tin with parchment paper, set aside. 

  2. In a large microwave safe bowl, combine the chocolate and the coconut milk. Microwave in 40 second intervals, whisking in between until the chocolate is fully melted and the mixture is smooth and shiny. If you do not have a microwave you can also do this over a bain marie. 

  3. Once the chocolate and coconut mixture has come together add in the vanilla, instant espresso powder, and salt (if using). 

  4. Lastly add in the Lakanto sugar, Swerve or coconut sugar 

  5. Transfer the chocolate mixture to the prepared tin. Pour over the slightly melted runny peanut butter using a zigzag motion. 

  6. Using a butter knife, swirl the peanut butter through the chocolate creating a swirl design

  7. Allow the fudge to set in the fridge for a minimum of 5 hours to overnight. Once the fudge has set, remove it from the tin and slice it into 16 squares.

  8. Cover and store in the fridge for up to 10 days. 

Recipe Notes

*This fudge can melt if left at room temperature so must be stored in the fridge at all times. 

*This fudge can be stored in the freezer for up to 3 months. To eat from frozen just thaw to fridge temperature and serve.

*You can make a plain chocolate fudge by omitting the nut butter.

*Additional add-ins you might want to fold into the fudge are nuts, dried fruits, seeds or coconut flakes. 

Nutrition Facts
Chocolate Peanut Butter Vegan Fudge
Amount Per Serving (1 square)
Calories 97 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 1mg 0%
Sodium 57mg 2%
Potassium 25mg 1%
Total Carbohydrates 12g 4%
Dietary Fiber 4g 16%
Sugars 1g
Protein 2g 4%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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Carole Corbett
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Katherine Cowgill by Teren Oddo Oct. 2015

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10 Comments

Write a Comment and Review

  1. Carole Corbett on December 6, 2018 at 1:11 pm

    Gemma Stafford, Olivia……. just made it! So easy…..I did substitute the SF chips (can’t eat Maltitol sweetener 💩…lol). I used 8 oz.un sweetened and a 10oz bag of 72 % organic cocoa chips!

    I useda little extra powdered swerve sweetener to compensate for the unsweetened chocolate…and I used a kahlua coffee Lorann oil for the espresso powder. I used my own homemade Peanut butter(no sugar).

    I posted this info and a pic on the vegan fudge thread! Just wanted all interested to know you can substitute without any issues. Its beautiful! It’s so rich…

    • Gemma Stafford on December 6, 2018 at 3:44 pm

      Thrilled to hear that, Carole. Other bold bakers will find this really helpful.

      I’ll pass it on to Liv.
      Gemma.

      • Carole Corbett on December 6, 2018 at 4:41 pm

        Thank you!

        I don’t know if Olivia has heard of Lily’s Chocolate (sweetened with erythritol and doesn’t spike blood sugar…and delicious) but it would be my first choice in chocolate for this recipe if I could afford it…lol.

        Very expensive, but I’m going to find a way to buy some somehow for my next batch. It will be for a family Christmas dinner. It will be a hit! No one will know it’s vegan…

        God bless you and Olivia…I’m so excited about baking again. It’s saved my life!

        • Gemma Stafford on December 8, 2018 at 2:46 am

          Hi Carole,
          Thank you for your kind words and for sharing this information.
          I will tell Liv about this chocolate, it is always great to have a recommendation.
          Good chocolate tends to be expensive, pity that 😉
          Gemma 🙂

  2. Dana on December 5, 2018 at 10:41 am

    Does this say when to add the sugar?

    • Gemma Stafford on December 5, 2018 at 7:34 pm

      Hi Dana! Yes, you can find that in step 4 when you can add your choice of sugar. I hope you enjoy!

  3. Kelli2020 on December 5, 2018 at 8:05 am

    I have few question about vegan fudge what best peanut butter use and chocolate

  4. StuartofBlyth on December 5, 2018 at 5:58 am

    I note that Lakanto Sugar, “my go-to sugar alternative”, is included in the “natural, plant-based ingredients” category.

    The same can, of course, be said of ordinary sugar which comes either from sugar cane or sugar beet!

    • Gemma Stafford on December 5, 2018 at 7:57 pm

      Yes, they are all natural. The post states recommendations for white sugar alternatives. I hope you give this fudge recipe a go!

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