No-Bake Peanut Butter & Chocolate Vegan Fudge
This Vegan Fudge combines natural peanut butter, melted coconut oil, sifted cocoa powder and maple syrup to make soft, creamy, irresistible no-bake fudge. It takes just 5 minutes for this fudge to come together before it chills in the refrigerator until firm, about 2 hours. That is, if you can patiently wait that long!
Servings 20 pieces
Calories 143kcal
Ingredients
- ½ cup 100g refined coconut oil, melted
- ¾ cup 196g peanut butter, use crunchy for little bits, I always use 100% peanut butter
- ¼ cup 78g maple syrup
- ½ cup 42g cocoa powder, sifted
- ¼ teaspoon kosher salt omit if your peanut butter is salted
For the peanut butter swirl
- 2 tablespoons peanut butter
- 2 tablespoons refined coconut oil
Instructions
- Line a 9x5" loaf pan with parchment paper, or alternatively line a mini muffin tin with muffin liners. Lightly grease with coconut oil.
- Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the nut butter, maple syrup, cocoa powder, and salt if using, into the melted coconut oil until completely smooth.
- Pour mixture into the prepared pan or liners.
- For the peanut butter swirl, melt together the peanut butter and coconut oil in a small saucepan or in the microwave until combined. Drizzle over the chocolate and use a toothpick or knife to swirl it in.
- Place in the refrigerator and chill until firm, about 2 hours.
- Let soften at room temperature for about 10 minutes before cutting into squares with a sharp knife. Store in the refrigerator.
Notes
I recommend refined coconut oil for no coconut flavor. If you're ok with coconut flavor, you can use virgin coconut oil.
Nutrition
Calories: 143kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Sodium: 77mg | Sugar: 2g
