A satisfying, dairy-free, chocolate peanut fudge, that is soft, yet firm and completely stable at room temperature.
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.
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.
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.
- 4 oz Unsweetened Chocolate
- 1 cup Coconut Sugar (ground in spice grinder)
- ½ cup Maple Syrup
- ¼ cup Peanut Butter (100% roasted peanuts, no additives)
- ¼ cup Almond Butter
- 1 tsp Pure Vanilla Extract
- ¾ tsp Sea Salt
- Chopped nuts for topping
- Line an 8x8 pan with parchment paper. A loaf pan will work as well for a thicker fudge.
- 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.
- 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.
- 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.
- 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.
- *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. 🙂