Sometimes you just want a recipe with just a few ingredients. Something simple yet so satisfying. That's how I felt last week when I came up with this chocolate peanut butter fudge recipe.
You may find it difficult to access a handful of ingredients where you live or you may simply want to save some money.
Whatever your reason, i'm hoping recipe can be a convenience to many of you, as well as being a quick option too!
All you need to do is combine all of the ingredients, pour it into a baking tray and freeze!
If this is your kind of dessert, you should also try my vegan biscoff brownie bark! If peanut butter recipes are what you're after, try my vegan peanut butter stuffed dates and vegan peanut butter jelly french toast.
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HOW TO MAKE PEANUT BUTTER FUDGE
Below you can take a look at a quick overview of how to make my tasty muffin recipe. The full method is down on the recipe card. If you’re looking for detailed steps, be sure to see it!
STEP ONE
Using the double boiling method, melt your chocolate chips until fully smooth.
STEP TWO
In a bowl, mix together the chocolate, the peanut butter and the vegan butter.
STEP THREE
Pour the chocolate mixture into a baking tin and freeze for 1 hour.
EASY PEANUT BUTTER FUDGE RECIPE
Not many vegan recipes come as simple as this one. Just 3 ingredients and 15 minutes preparation time will get you a tasty, chocolatey treat. Sometimes, it's the most straightforward goodies that get our hearts the most!
RECIPE TIPS
- Try not to burn your chocolate chips when melting them. The double-boiling method can create high temperatures meaning that you must continuously stir them until they're creamy.
VARIATIONS AND SUBSTITUTIONS
- I have found that substituting the peanut butter for almond butter 1:1 works very well. It all depends on which you prefer. The end result is similar. Although I haven't tried cashew butter for this recipe, I'd imagine that it'd work well.
- If you don't have any chocolate chips at hand, you can always use the equivalent amount of vegan baking chocolate instead.
- Feel free to add any toppings too. I sprinkled Lotus Biscoff crumbs onto my peanut butter fudge.
HOW TO STORE PEANUT BUTTER FUDGE?
I like to store my vegan chocolate fudge in the fridge for up to a week as it doesn't firm up too much. However, you can also freeze your chocolate treats for a month in ziplock bags or an airtight container if you prefer.
After taking your chocolate fudge out from the freezer, make sure that you allow it to thaw for a short while - unless you like it super hard!
HELPFUL EQUIPMENT FOR THIS RECIPE
- 1x 6 or 6.5 inch square baking tin.
Vegan Chocolate Peanut Butter Fudge Recipe
Ingredients
Vegan Chocolate Fudge:
- 200 g vegan chocolate chips
- 150 g smooth peanut butter melted
- 50 g vegan butter melted
Topping:
- cookie crumbs optional and use gluten free crumbs if needed
Instructions
Preparation:
- Line a 6/6.5 inch baking tray with parchment paper then set aside. This recipe makes a thin layer of vegan chocolate fudge. If you'd like your chocolate fudge to be a little thicker, feel free to double or even triple the recipe amounts.
Making the chocolate fudge:
- Carefully use the double boiling method to melt your dairy free chocolate chips. It is important that you continuously stir them so that they don't burn or stick
- Once your chocolate is melted and nice and smooth, pour it into a mixing bowl. Add in the heated peanut butter and the vegan butter alternative.
- Mix until all of the ingredients are fully incorporated. Pour the chocolate mixture into your pre-prepared baking tin. Give it a little shake so that the chocolate is level inside the tin.
- Sprinkle on some cookie crumbs (gluten free if needed) onto the chocolate fudge.
- Place your chocolate fudge into the freezer for 1 hour, or until solidified.
- Slice into 4 pieces and enjoy!
Notes
- Store in the fridge for up to a week. Store in the freezer for up to a month.
Claire says
This sounds amazing. So chocolatey.