Easy Vegan Peanut Butter Fudge
- Addicted to dates
- Nov 2, 2017
- 2 min read
Did someone say peanut butter fudge?
Ok so this one's too easy. Literally takes no effort at all, but so delicious, its win win right? It's time to pack away the blender because all you need for this recipe is a bowl and a saucepan and 40 minutes!
I just love using peanut butter as a base for dessert recipes. It adds such great flavour and and a punch of protein too. If I'm not making peanut butter from scratch, I always go for brands that don't have any added oils or other ingredients. The less ingredients the better! Peanut butter is full of natural oil from the peanuts themselves, so other oils are usually added as a cheap bulking agent. I always think that the less ingredients there are in a product, the better! In fact, products which don't contain any ingredients (wholefoods) are always the best to use if possible.
Fudge is a great dessert to make if you are short on time and want something that you can make a big batch of to graze on throughout the week. Mine lasted just under a week in the fridge, but I guess they would last longer if you have better will power than I do! They can also store them in the freezer, that way you can always add a little piece of fudge to your oatmeal to spice it up during the colder months.
I have uploaded a video tutorial for this recipe to my YouTube channel as well which I have linked below. I would really appreciate if you checked it out and left a comment with your feedback. As always, I love to hear your suggestions, so feel free to contact me here, on insta or YouTube if there are any recipes you would like to see next! Also, if you make this recipe, tag me on your social media for the chance to be featured in my instagram stories.
Anywho, enough with the babble, lets get down to business!
Recipe
Prep time: 10 minutes
Freezing time: 30 minutes
I used a lunchbox to set the fudge in, it was about 4.5x4.5inch, but you can pretty much use any container you have handy)
Ingredients
1 cup peanut butter
½ cup coconut butter
¼ cup rice malt syrup
1 ½ tbsp coconut oil
½ tsp vanilla bean paste
¼ tsp Himalayan pink salt
50g melted chocolate
Preparation
In a large bowl combine the peanut butter, coconut butter, rice malt syrup, coconut oil and vanilla bean paste.
Place a saucepan 1/3 filled with water on a medium heat and sit the bowl on top allowing the steam to rise and heat the mixture.
Stir for about 5 minutes until the all the mixture has melted together. You should now have a fudge like consistency.
Place the mixture into a lunchbox or baking dish and distribute evenly using a spatula.
Sprinkle salt on top of the fudge and freeze for 30 minutes until set.
Next drizzle the chocolate on top of the fudge, and once the chocolate has set you can cut the fudge into bite sized pieces.
The fudge will store well in the fridge or freezer in an airtight container.
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