A satisfying, dairy-free, chocolate peanut fudge, that is soft, yet firm and completely stable at room temperature.

Vegan Chocolate Peanut Fudge

It’s been a bit of a fudge-making frenzy over here lately. Everything from peanut butter to chocolate mint, to mocha fudge. While the taste has always been spot on, the texture is what I’ve really been trying to perfect.

If you spend much time perusing food blogs and recipes, you’ve probably noticed that people enjoy fudge. A lot. For those following a dairy free or vegan diet, your fudge options are usually limited to freezer fudge, which isn’t so great if you’re looking to transport it to somewhere other than your mouth, immediately. P.S. Nothing wrong with that.

My goal for this fudge was to make it stable at room temperature, soy free, contain zero refined sugar (not even the tiny amount from dark chocolate), and have a nice balance of sweetness and salt. I’m not a fan of overly sweet, gritty desserts, so wanted this to fall a little more on the rich side, but still be able to please those who like their sweets to be sweet.

Vegan Chocolate Peanut Fudge

Vegan Chocolate Peanut Fudge

This chocolate peanut fudge isn’t prepared in a traditional way with a candy thermometer, so it’s great if you’re new to fudge making and want a quick, fail proof recipe. The unsweetened chocolate provides structure to this fudge, making it stable at room temperature. Stir in a little nut butter for some creaminess, coconut sugar and maple syrup for sweetness and you’re on your way to satisfaction.

Vegan Chocolate Peanut Fudge

Vegan Chocolate Peanut Fudge

This fudge contains a mixture of peanut butter and almond butter, but if you prefer to add only one, you can double up on whichever one you prefer. The peanut butter provides a little extra natural sweetness and flavor, but if you’re not into peanut butter, you can omit it. You can also add more sugar if you like your fudge a tad more on the sweeter side.

Vegan Chocolate Peanut Fudge

Vegan Chocolate Peanut Fudge
Yields 9 large pieces
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 4 oz Unsweetened Chocolate
  2. 1 cup Coconut Sugar (ground in spice grinder)
  3. ½ cup Maple Syrup
  4. ¼ cup Peanut Butter (100% roasted peanuts, no additives)
  5. ¼ cup Almond Butter
  6. 1 tsp Pure Vanilla Extract
  7. ¾ tsp Sea Salt
  8. Chopped nuts for topping
Instructions
  1. Line an 8x8 pan with parchment paper. A loaf pan will work as well for a thicker fudge.
  2. Place a pot on the stove with about an inch of water, then place a heat proof bowl on top to create a double boiler. Make sure the bowl is above the water and not touching it.
  3. Chop the chocolate into slivers and place in the bowl with the maple syrup. Heat over high heat until the water starts boiling, then lower to medium high. As the chocolate melts, place your coconut sugar in a spice grinder and pulse a few times until it turns into a powder. You may have to do this in batches.
  4. Once your chocolate is melted, remove the bowl from the heat and set on the countertop on a dishtowel. Stir in the peanut butter and almond butter. Add your powdered coconut sugar and stir. Add your vanilla and sea salt and stir thoroughly, then pour into the prepared pan. Smooth out with an offset spatula , then sprinkle with chopped nuts if desired.
  5. Allow to cool on the counter for about 10 minutes, then place in the fridge for 30 minutes to harden. Remove from fridge and cut. Store at room temperature or in the fridge.
Notes
  1. *When purchasing unsweetened chocolate, make sure to read the label and don't accidentally purchase semi-sweet instead. I'm only saying this because I've done this, but maybe you're more observant than me. 🙂
What She Ate https://whatsheate.com/wordpress/
Vegan Chocolate Peanut Fudge that is stable at room temperature! Soy free and refined sugar free. #vegan #glutenfree #recipe

18 thoughts on “Vegan Chocolate Peanut Fudge”

  1. I’m glad I checked out the recipe, Nicole! This sounds amazing as I’m becoming a total chocoholic 🙂 I’d need to sub the coconut sugar and maple syrup though. However, this’ll be easy-peasy 🙂 Thanks for this great inspiration!

    1. Thanks so much, Nele! With your creative mind, I know you’ll have no problem finding the right substitution that works for you. 🙂

    1. Haha, chocolate and mint tried to beat out pb and chocolate for that title, but peanut butter will always be victorious. Thanks for your sweet comment, Elaine!

  2. I’ve noticed that, here people love fudge. Saying that I am not a fudge lover is an understatement, but that being said, I might probably love your version, made with unsweetened chocolate, peanut and almond butter, maple syrup and coconut sugar, among others, all ingredients I love and use! It looks great!

    1. Isn’t it funny how people go nuts for fudge here? I was never a big fan either, always found it too sweet. It’s better when you can taste the ingredients of whatever you’re eating and not just sugar. Thanks for your comment! Hope you both have a fantastic weekend!!

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