Peanut Butter Fudge
Servings: 12 squares
You'll definitely wanna include this vegan peanut butter fudge into your holiday menu this year. This decadent recipe is easy to make and provides a beautifully rich treat. Plus, it's only 4 ingredients!
Equipment
- freezer
Ingredients
- ½ cup coconut oil, unrefined melted
- ½ cup natural peanut butter
- 5 Natural Delights Medjool dates
- 1 tsp vanilla extract
Toppings (optional)
- 1 cup mini peanut butter cups I use Justin's
- 3 tbsp vegan chocolate chips
- 1 tbsp coconut oil, unrefined
- sea salt, unrefined coarse
Instructions
- Line an 8x4 inch loaf pan with parchment paper.
- Combine fudge ingredients in a high speed blender and blend until super creamy.
- Pour the fudge mixture into the loaf pan and spread out evenly.
- Freeze for 20 minutes, until the fudge has hardened slightly.
- Remove from freezer and set on counter.
- Add chopped mini peanut butter cups on top and press gently to 'set'.
- Gently melt the coconut oil and chocolate chips over stovetop on low, stirring constantly.
- Lightly drizzle melted chocolate on the cold fudge for instant hardening effect.
- Sprinkle coarse sea salt lightly over top (if using).
- Cut into squares and store in freezer until ready to enjoy.
Notes
- To keep this recipe vegan, make sure you use natural peanut butter, vegan chocolate chips, and vegan peanut butter cups.
- Swap cashew butter or almond butter for the peanut butter. Note that this will change the texture.
- Feel free to add any toppings you want, or mix in nuts as desired to the fudge before it sets in the freezer.
Nutrition
Calories: 222kcal, Carbohydrates: 15g, Protein: 3g, Fat: 18g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 2mg, Potassium: 140mg, Fiber: 2g, Sugar: 12g, Vitamin A: 15IU, Calcium: 22mg, Iron: 1mg