Because Valentine's Day is a day for luxuriously indulgent sweets I had to make this fudge! Silky smooooth and sinfully rich... Ohhh yessss... IT. IS. ADDICTING! If you love the combination of chocolate and peanut butter then this is the treat for YOU. That being said, if you have a peanut allergy, have no fear! You can make these babies with almond butter, sunflower butter, and even tahini! I promise it will still be absolutely amazing. 💗
Regardless of what nut or seed butter you end up using, there is 100% no way anyone would be able tell the difference between this fudge and fudge made with dairy. Trust me, I've had both, and I can honestly say I love these even more than the non-vegan fudge I've had!
💘 Hope you all have a Happy Valentine's Day! Don't forget to give yourself as much love as you do others! xoxo 💋
Prep Time: 10 minutes
Total Time: 45 minutes (includes waiting time)
Yield: 36 squares of fudge (sizes and serving amounts will vary if using a cookie cutter)
1 cup peanut butter (I used unsalted natural, but use whatever you have!)*
1 cup bittersweet or dark chocolate chips or 8 oz. baking chocolate
2 tbsp. coconut oil (substitute for margarine or butter)
1 tsp. vanilla extract
pinch of salt
2 tbsp. unsweetened cocoa or cacao powder
2 cups powdered sugar
Mini chocolate chips
Toasted coconut flakes
Whatever you want!
Heat a pot on low heat and mix all the ingredients together stirring consistently to prevent the chocolate from burning. Trust me, you don't want that!
Once the fudge mixture is completely smooth, transfer it to a 7"x7" pan lined with parchment paper.*
Smooth out the mixture evenly in the pan and for extra fun and festivities, you can top them with whatever toppings you choose!
Refrigerate for at least 30 minutes.*
Once the fudge has set from the refrigerator, go ahead and cut them into squares or use a cookie cutter to cut them into cute shapes! If it's still too hard straight from the fridge, let it sit out for 10 to 15 minutes to soften enough for cutting.
If you can't have peanut butter, substitute for almond butter, cashew butter, sunflower butter, or tahini.
You can use an 8"x8" pan but it will be a bit thinner. You can also use a smaller pan for extra thick fudge.
If you want to skip the parchment paper (extra zero waste!), use a pan or dish that you will serve by the spoonful or just eat it right out of the pan!
MAKE AHEAD: You can make these overnight and let soften as directed. You can also freeze them for up to three months and simply let them thaw out for about 30 minutes before cutting.
MAKE THIS RECIPE?
Also, comment below to let me know how yours came out!