This vegan dark chocolate peanut butter fudge is a simple recipe full of flavor. Is there anything better than dark chocolate and peanut butter? Coconut oil provides healthy fats, which are essential for nutrient absorption. Cocoa powder is rich in minerals and the natural peanut butter adds some protein. Maple syrup and date paste offer a touch of sweetness. Just 15 minutes to make and an hour to freeze before you can devour this decadent naturally sweetened vegan fudge. Joining Sarah and Deborah for Meatless Monday today.
Dark chocolate peanut butter fudge is quickly becoming my favorite dessert. I mean, vegan chocolate peanut butter ice cream is pretty good, but this vegan freezer fudge is much more decadent. Perfect for the fall when I crave something that won’t give me a brain freeze. Dark chocolate and peanut butter is definitely a theme with my dessert recipes. Can you blame me? It’s my favorite combination!
If there’s one thing about nutrition that I’ve learned as an athlete it’s this. Don’t fear fat. Athletes need fat – healthy fats – to perform well. I used to think that eliminating fats from my diet was the healthy thing to do. But healthy fats are needed to regulate hormones, absorb nutrients, build and maintain cells, and reduce inflammation in the body. If there is too little fat in the body, those processes shut down. This increases risk of injuries, vitamin deficiencies, and mood problems (source).
Ok, so how does this relate to this vegan dark chocolate peanut butter fudge? First, this recipe uses extra virgin coconut oil. In addition to having healthy fats, coconut oil contains antioxidants (source). This recipe also uses natural peanut butter, which contains plant-based protein. Make sure to use a sugar-free brand, the creamier and drippier the peanut butter the better!
On the chocolate side, cocoa powder provides antioxidants and other vitamins and minerals, most notably iron. You can also use vegan dark chocolate chips I like to use 85% dark chocolate. As a rule, the lower the percentage the sweeter the chocolate is. I use maple syrup and Medjool dates for added health benefits and as natural sweeteners.
This freezer fudge is simple to make and a rich chocolate treat. I omit maple syrup in the dark chocolate layer because I like my dark chocolate slightly bitter to balance the sweet peanut butter fudge layer. If you would like it sweeter, add up to 2 tbsp of maple syrup. Really, you can’t go wrong with vegan fudge.
I love to layer the peanut butter on the bottom and chocolate on top. If you want a marbled effect, dollop the peanut butter fudge into the pan, leaving some space for the chocolate layer. The peanut butter layer uses dates to make it thicker. If you don’t have dates, you can easily sub maple syrup.
You all know I’m a big fan of texture in my food, so I also like to top it with pretzel pieces, additional peanuts, or even mix peanuts into the peanut butter fudge layer. Sprinkle on sea salt for a salted fudge. So. Freaking. GOOD!
Have you ever made vegan freezer fudge? Are you as peanut butter obsessed as I am? If you try this recipe, let me know! Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram. I’d love to see your vegan dark chocolate peanut butter fudge creations!
Buen Provecho,
Becca
| Servings |
cubes
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- 1/3 c coconut oil
- 1/2 c creamy peanut butter *No sugar added
- 3 pitted Medjool Dates *or sub 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp sea salt *Omit if peanut butter is salted
- 1/2 c roasted peanuts *optional
- 1/4 c coconut oil
- 3 tbsp unsweetened cocoa powder * or sub 1/2 c vegan dark chocolate chips
- 0-2 tbsp maple syrup *see notes
- 1/2 tsp sea salt
Ingredients
Peanut Butter Fudge
Dark Chocolate Fudge
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- In a large bowl, soak the dates in hot water for 10 minutes. Drain well and remove pits. Place the dates in the food processor with the coconut oil, creamy peanut butter, vanilla extract and sea salt. Process on high until smooth, scraping down the sides as needed. If you would like added texture, mix in some roasted peanuts by hand.
- Line a 9x5 loaf pan with parchment paper. Gently spread out the peanut butter mixture and make it level. Stick mixture in the freezer while you make the chocolate fudge.
- In a large bowl, mix together the coconut oil, cocoa powder and sea salt. If using vegan chocolate chips or a dark chocolate bar, you will have to heat the all ingredients in a sauce pan, stirring until well combined.
- Pour the chocolate over the peanut butter layer. Sprinkle extra sea salt and/or peanuts over the top and then freeze for at least 30 minutes.
- Remove and let thaw for 5 minutes before cutting into squares. Using a loaf pan makes 18 cubes. Keep refrigerated until ready to eat.
- I prefer my chocolate fudge super dark and a little bitter to balance the sweetness of the peanut butter layer. If you would like sweeter fudge, add up to 2 tbsp of maple syrup.
- If you do not have a loaf pan, you can also use a smaller glass Tupperware for thicker fudge slices, or an 8x8 inch pan for thinner slices.
- If you would like a more marbled fudge instead of layers, dollop the peanut butter throughout the pan, leaving some space between. Pour the chocolate over the peanut butter so that it fill the gaps between. Freeze as directed.
I’ve tried making fudge so many times and it never turns out right….I’ll have to give this one a try! Love the peanut butter and chocolate combo 🙂
Will totally be making this! Love any use for dates, especially when chocolate and PB are involved!
Sounds super tasty! Can’t go wrong with chocolate 😉
So glad that I just so happen to have a whole bunch of coconut oil to spare–can’t wait to try making this! *-*
This looks delicious! My favorite candy is Reese’s Peanut Butter cups but this would be a much healthier alternative!