This Chocolate Peanut Butter Vegan Fudge is a dreamy, decadent treat that’s surprisingly simple to make. In just 17 minutes, you’ll have a rich, velvety dessert that melts in your mouth with every bite. The creamy peanut butter swirls perfectly with the deep, luscious chocolate, creating a harmony of flavors that’s both indulgent and wholesome. It’s the kind of dessert that feels like a hug in every piece.
What’s even better? This fudge is entirely plant-based, making it a guilt-free delight for everyone to enjoy. The smooth, fudgy texture is irresistible, and the balance of sweet and nutty flavors will leave you reaching for just one more piece. Perfect for sharing or savoring solo, this recipe is a must-try for any chocolate lover.
What You’ll Need
- 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 (to make it runny)
How to Make It
- Prepare the tin: Line an 8 x 8 inch tin with parchment paper and set aside.
- Melt the chocolate: In a large microwave-safe bowl, combine the chocolate and coconut milk. Microwave in 40-second intervals, whisking in between, until the chocolate is fully melted and the mixture is smooth and shiny. (Alternatively, use a bain marie if you don’t have a microwave.)
- Add flavorings: Once the chocolate and coconut mixture is smooth, stir in the vanilla extract, instant espresso powder, and salt (if using).
- Sweeten the mix: Add the Lakanto sugar, Swerve, or coconut sugar and whisk until fully combined.
- Transfer to the tin: Pour the chocolate mixture into the prepared tin.
- Add peanut butter: Drizzle the slightly melted peanut butter over the chocolate in a zigzag motion. Use a butter knife to swirl the peanut butter through the chocolate, creating a marbled design.
- Set the fudge: Place the tin in the fridge and let the fudge set for a minimum of 5 hours or overnight.
- Slice and store: Once set, remove the fudge from the tin and cut it into 16 squares. Store in an airtight container in the fridge for up to 10 days.
Swirl It Up: Creative Topping Ideas
Take your fudge to the next level by experimenting with fun toppings! Try drizzling melted dark chocolate or caramel sauce over the top before it sets. For a crunchy twist, sprinkle chopped peanuts, sea salt, or cacao nibs on the peanut butter swirl. Feeling adventurous? Add a sprinkle of shredded coconut or crushed pretzels for a sweet-and-salty combo.
Perfect Pairings: Serving Suggestions
This fudge is a showstopper on its own, but it pairs beautifully with other treats. Serve it alongside vegan ice cream for a decadent dessert or crumble it over oatmeal for a breakfast upgrade. It also makes a thoughtful gift—wrap individual squares in parchment paper and tie with a ribbon for a homemade touch.
Keep It Fresh: Storage Tips
Store your fudge in an airtight container in the fridge for up to 10 days. For longer storage, freeze it in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Let it thaw in the fridge before serving for the best texture.
Mix It Up: Recipe Variations
Customize this fudge to suit your taste! Swap the peanut butter for almond butter or cashew butter for a nutty twist. If you’re a fan of fruity flavors, try adding a layer of raspberry jam instead of peanut butter. For a richer chocolate flavor, use dark chocolate instead of sugar-free chocolate.
Quick Tips for Success
To save time, use chocolate chips instead of chopping a chocolate bar. If your peanut butter isn’t runny enough, microwave it in 10-second intervals until it’s easy to drizzle. For a smoother swirl, use a toothpick or skewer instead of a butter knife. And remember, patience is key—let the fudge set fully for the best results!
Chocolate Peanut Butter Vegan Fudge
Ingredients
- 3 cups sugar free chocolate, chopped or chips
- 1 can full fat coconut milk or coconut cream
- 2 teaspoons vanilla extract optional
- 1/4 teaspoon instant espresso powder optional
- 1/3 cup Lakanto sugar, Swerve, or coconut sugar
- 1/4 teaspoon salt optional
- 1/4 cup 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.
