Vegan Chocolate Peanut Butter Fudge
Dark chocolate, natural peanut butter, and maple syrup come together in this no-bake fudge that sets firm in the refrigerator within a few hours. The salt-sweet balance is the real draw here, and the recipe skips refined sugar entirely. Cut it into squares for a quick dessert or wrap pieces up as a homemade holiday gift.
Equipment
- Small saucepan
- Mixing bowl
- Spatula
- 8x8-inch baking pan
- Parchment paper
Ingredients
Main Fudge Ingredients
- 1 cup natural unsweetened peanut butter Smooth is preferred, ensure it's well-stirred and no added sugar
- 1 cup vegan dark chocolate chips Minimum 70% cocoa, or chopped vegan dark chocolate bar
- ¼ cup refined coconut oil For a neutral flavor. Unrefined for coconut notes.
- ¼ cup maple syrup Use pure, Grade A maple syrup for best taste
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt Optional, enhances the flavor balance
Topping (Optional)
- 2 tablespoons chopped roasted peanuts For crunch and color
- 1 tablespoon flaky sea salt Maldon or similar, to garnish
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving some overhang to help lift the fudge out later.
- In a small saucepan over low heat (around 120°F or 50°C), melt the dark chocolate chips, coconut oil, and peanut butter. Stir constantly with a spatula until smooth and glossy—do not overheat to avoid chocolate seizing.
- Remove from heat, then whisk in maple syrup, vanilla extract, and salt. Mix until fully combined; the batter should be thick but pourable.
- Pour the mixture into the prepared baking pan, spreading it evenly with a spatula for a smooth surface.
- Top with chopped roasted peanuts and a sprinkle of flaky sea salt, if using. Gently press topping into surface so it adheres.
- Refrigerate for at least 1 hour, or until completely firm. For quicker setting, you may place it in the freezer for 30 minutes.
- Once fully set, lift the fudge using the parchment overhang. Cut into 16 squares using a sharp warm knife (run under hot water and dry before slicing).
Notes
- For a nut-free version, sunflower seed butter works beautifully.
- You can also swirl in raspberry puree before chilling for a fruity twist.
Nutrition
Calories: 203kcalCarbohydrates: 14gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 547mgPotassium: 112mgFiber: 2gSugar: 10gCalcium: 30mgIron: 1mg
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