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Vegan Recipe: Chocolate Peanut Butter Fudge

Rich and healthful vegan chocolate peanut butter fudge.

A simple, and delicious way to create a vegan version of a favorite decadent treat.

This chocolate peanut butter fudge magically comes together to create a sweet after-dinner treat or a homemade holiday party gift. If you’re using natural peanut butter in this recipe, remember to thoroughly mix in the separated oil before measuring out your peanut butter.

Yield: 20+ servings

Prep time: 20 minutes | Total time: 4 hours and 20 minutes

½ cup refined coconut oil
½ cup unsweetened creamy peanut butter
1 tablespoon soy milk (any variety)
¼ cup cocoa powder
½ teaspoon vanilla extract
Pinch of salt
2 cups powdered sugar

Optional Toppings:

Chopped nuts
Shredded coconut
Vegan chocolate chips

  1. Line a medium container (such as a 6 × 8-inch food storage container) with parchment paper.

  2. In a large microwave-safe glass bowl, combine the coconut oil, peanut butter, and soy milk. Microwave for 30 seconds or until melted. Remove from the microwave and whisk together by hand until thoroughly combined.

  3. Add the cocoa powder, vanilla extract, and salt and stir well with a spoon. Slowly add the powdered sugar while mixing until a thick dough forms.

  4. Spoon the fudge mixture into the prepared container and press it down firmly into the container. Using an extra piece of parchment paper, cover the top and press on the parchment with your hands to smooth down the fudge. Discard the extra piece of parchment.

  5. Top with any optional toppings, cover, and refrigerate for at least 4 hours or until ready to enjoy.

Friendly Suggestion: Refined coconut oil doesn’t have a coconut flavor like unrefined coconut oil does, which is why we chose it for this recipe. But if you like a strong coconut taste, you can substitute unrefined coconut oil.

Why It Works: Coconut oil is solid at room temperature and liquid when warm. That’s what helps this fudge come together seamlessly and then firm up in the fridge.

Recipes from The Friendly Vegan Cookbook by Toni Okamoto from plantbasedonabudget.com and Michelle Cehn from worldofvegan.com.

Try the vegan recipes for Banana Bread and Fettucine Alfredo.

Watch this video to create “The Ultimate Raw Chocolate Mousse.“


About the Author

Michelle Cehn is the founder of WorldofVegan.com, co-host of the Plant-Powered People Podcast, and a YouTube personality who has reached millions through her relatable videos. You can find her dishing up plant-powered recipes and inspiration daily on Instagram (@vegan) and stepping into mama-hood with her new baby boy, her hubby, and her rescued dog in Sacramento, California.

Toni Okamoto is the founder of PlantBasedonaBudget.com where she shows you how to save dough by eating veggies. She's also author of the Plant-Based on a Budget cookbook, her work has been featured in the popular documentary What the Health, and she's a regular presence on morning shows across the country. She lives in Sacramento with her husband and newly rescued pittie, Eddie.

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This entry is tagged with:
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