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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.
By Olivia Crouppen | | 22
Last updated on November 11, 2019
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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!
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?
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?
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!
Other Healthy Recipes!
- Healthy Cookie Dough Truffles
- Vegan Pecan Pie Bars
- Healthy Pumpkin Bread
FollowBigger Bolder Baking on Pinterest for more recipes!
Try These Recipes!
Chocolate Peanut Butter Vegan Fudge
4.52 from 27 votes
Print Recipe
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.
Author: Olivia Crouppen
Servings: 16
- Vegan
- Keto
- Paleo
- Dairy Free
- Chocolate
- Peanut Butter
Prep Time 15 minutes mins
Cook Time 2 minutes mins
Total Time 17 minutes 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.
Author: Olivia Crouppen
Servings: 16
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
Line an 8 x 8 inch tin with parchment paper, set aside.
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.
Once the chocolate and coconut mixture has come together add in the vanilla, instant espresso powder, and salt (if using).
Lastly add in the Lakanto sugar, Swerve or coconut sugar
Transfer the chocolate mixture to the prepared tin. Pour over the slightly melted runny peanut butter using a zigzag motion.
Using a butter knife, swirl the peanut butter through the chocolate creating a swirl design
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.
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 97Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 1mg0%
Sodium 57mg2%
Potassium 25mg1%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 1g1%
Protein 2g4%
Calcium 10mg1%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Baking is a Science
1 month ago
This is a very easy recipe, however….. My first time using coconut cream; didn’t realize you’re supposed to scoop out the cream and leave the liquid behind. My fudge never really set properly. It has the consistency of frosting in a tub. Better luck next time.
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J Stoutamire
3 years ago
This recipe turned out very well even with my mistake of not reading the recipe correctly and adding the almond butter to the pan before the chocolate. So no swirls. But the added pecan pieces made it all better. Used coconut sugar, coconut cream, almond butter, and sugar free chips( only ones I could find had artificial sweetener in them. Not ideal.) Next time, almond butter on top of chocolate and nuts mixed in not just on top.
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jroybal
3 years ago
Can you use stevia in place of Lakanto sugar? I have that on hand but not sure where to find Lakanto sugar. Thanks!
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Hopie
4 years ago
Hi Gemma! I want to make these so bad, but I can’t find coconut milk. I was wondering if I could substitute it with coconut oil? Thanks so much!
-Hopie
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Joanna A.
4 years ago
Hi girls! When you say coconut milk do you mean just the solid part or the coconut water as well? I am asking because the alternative given is coconut cream (which is actually the solid part of the coconut milk, right?), so I was wondering if the consistency of the fudge is going to be different, depending on what you use!
????????
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Carole Corbett
5 years ago
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…
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Dana
5 years ago
Does this say when to add the sugar?
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Kelli2020
5 years ago
I have few question about vegan fudge what best peanut butter use and chocolate
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Stuart of Blyth
5 years ago
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!
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This Recipe Made By Bold Bakers
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Carole Corbett
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J Stoutamire
About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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