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.
- 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
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Line an 8 x 8 inch tin with parchment paper, set aside.
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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.
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Once the chocolate and coconut mixture has come together add in the vanilla, instant espresso powder, and salt (if using).
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Lastly add in the Lakanto sugar, Swerve or coconut sugar
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Transfer the chocolate mixture to the prepared tin. Pour over the slightly melted runny peanut butter using a zigzag motion.
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Using a butter knife, swirl the peanut butter through the chocolate creating a swirl design
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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.
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Cover and store in the fridge for up to 10 days.
*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.