Vegan Chocolate Peanut Butter Fudge

This vegan chocolate peanut butter fudge is so easy to make with just 5 ingredients! You won't believe how quickly you'll be able to whip up this delicious freezer fudge that's gluten-free too!
Prep Time: 20 minutes
Setting Time: 2 hours
Total Time: 2 hours 20 minutes
4.84 from 6 votes

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chocolate peanut butter fudge in a loaf tin.

If you’re looking for a snack that’s incredibly easy to prepare, keeps in the freezer for up to a month and is perfect to have to hand for when your midweek sweet tooth kicks in, look no further than this chocolate peanut butter fudge.

Its dairy-free, gluten-free, soya-free and can be whipped together with just 5 ingredients (plus salt if you’re adding it) and very little effort. It’s as simple as melting ingredients and sitting back and waiting for them to set 🙂

A top tip for all you porridge lovers out there: these fudge pieces are super delicious when added on top of warm oats. Think a big chocolatey, peanut buttery, melty mess!

Chocolate peanut butter fudge

WHAT ARE THE INGREDIENTS?

CHOCOLATE

The chocolate in the recipe can be anything from a dairy free milk chocolate to a 90% dark chocolate depending on your taste. Bear in mind, that the only sweetness in this recipe comes from the chocolate that you use, so if you do use a bitter chocolate the end result will be much less sweet.

COCONUT MILK

This adds creaminess and richness to the fudge, it also helps to work as a setting agent as it solidifies when chilled.

VANILLA BEAN PASTE

Fudge just wouldn’t be fudge without a bit of vanilla in it right? I like to use vanilla bean paste as it’s basically just whole vanilla bean ground into a paste, but feel free to use vanilla extract, or a vanilla bean in it’s place if you prefer.

PEANUT BUTTER

The star of the recipe, the quality of the peanut butter you use in this recipe will determine how tasty the end result is. Be sure to go for a peanut butter that’s 100% peanuts and doesn’t contain any added sugars or oils.

CREAMED COCONUT

Also known as coconut butter, this ingredients basically consists of ground coconut flesh that’s been churned into a butter. It has a high fat content, so makes a perfect base for fudge recipes, giving texture with a little “bite” to it.

HOW TO MAKE CHOCOLATE PEANUT BUTTER FUDGE

To start, prepare your baking tin by lining the bottom and sides with parchment paper. I used a 7 x 11″ pan, but an 8 x 8″ will work too, just make sure it has a height of at least 1-2 inches.

Make the chocolate fudge by adding the coconut milk, vanilla bean paste and creamed coconut to a saucepan and bringing to a simmer on a medium heat. Once hot, remove the saucepan from the heat and add in the chocolate. Whisk well until all of the chocolate has melted and the mixture is silky smooth. Transfer the mixture to a clean bowl and set aside.

For the peanut butter fudge, the peanut butter and remaining creamed coconut to a heat resistant bowl and place on a double boiler over a low heat. Stir the mixture and allow it to gently melt for a few minutes. Stir well to combine.

Carefully remove the bowl from the double boiler and allow it to cool for a couple of minutes. Next take the bowl of peanut butter mixture in one hand and the bowl of chocolate mixture in the other and pour them into the lined pan simultaneously to create a marbled effect. You can use a fork to create a marbled effect on the surface of the fudge.

Transfer the fudge to the freezer to set for a minimum of 2 hours. Once set, remove the fudge from the pan and cut into serving pieces. Store any unused fudge in an airtight container in your freezer, or in your fridge for a softer fudge.

WHY MAKE THIS RECIPE

  • The perfect weekend treat
  • Makes a large batch
  • Stores well in the fridge or freezer
  • Plant-based and vegan-friendly
  • Gluten-free
  • Tastes great melted on hot porridge
  • Easy to make
  • Minimal ingredients
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from any animal derived products

Chocolate peanut butter fudgeOTHER RECIPES YOU MIGHT LIKE

chocolate peanut butter fudge in a loaf tin.

Vegan Chocolate Peanut Butter Fudge

4.84 from 6 votes
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Easy to make dairy-free chocolate and peanut butter freezer fudge that's gluten-free, no-bake and vegan-friendly. Made with just 5 ingredients!
Prep Time 20 mins
Setting Time 2 hrs
Total Time 2 hrs 20 mins

INGREDIENTS

CHOCOLATE FUDGE

  • 1 400ml can chilled coconut milk use only the thick cream from the top of the can, *see recipe notes
  • 2 tbsp creamed coconut or coconut butter
  • 1 tsp vanilla bean paste
  • 8.5 oz vegan-friendly chocolate

PEANUT BUTTER FUDGE

  • 6.5 tbsp creamed coconut or coconut butter
  • 10 oz smooth peanut butter
  • coarse sea salt for garnish

INSTRUCTIONS

  • Line the bottom and sides of a 7 x 11" pan (with a minimum 1" base) with parchment paper.
  • For the chocolate fudge, add the coconut milk, vanilla bean paste and creamed coconut to a saucepan and bring to a simmer on a medium heat. Once hot, remove the saucepan from the heat and add in the chocolate. Whisk well until all of the chocolate has melted and the mixture is silky smooth. Transfer the mixture to a clean bowl and set aside.
  • For the peanut butter fudge, add the peanut butter and remaining creamed coconut to a heat resistant bowl and place on a double boiler over a low heat. Stir the mixture and allow it to gently melt for a few minutes. Stir well to combine.
  • Carefully remove the bowl from the double boiler and allow it to cool for a couple of minutes. Carefully take the bowl of peanut butter mixture in one hand and the bowl of chocolate mixture in the other and pour them into the lined pan simultaneously to create a marbled effect.
  • You can use a fork to create a marbled effect on the surface of the fudge.
  • Transfer the fudge to the freezer to set for a minimum of 2 hours.
  • Once set, remove the fudge from the pan and cut into serving pieces. Sprinkle with some sea salt if desired.
  • Store any unused fudge in an airtight container in your freezer, or in your fridge for a softer fudge.

RECIPE NOTES

* Chilled coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can
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6 thoughts on "Vegan Chocolate Peanut Butter Fudge"

  1. Hi Christina. I want to do this recipe but I have a doubt… in the instructions you put in the point 5 “add the remaining creamed coconut” but you use the full can in the part of the chocolate fudge, at least I understand that. And my other doubt is in the peanut butter fudge part you said that we can use creamed coconut OR coconut butter? Is the same efect and texture? Thank you so much for your recipes and time.

    Josefa

    1. Hi Josefa

      Thanks so much for checking in, I can see where the confusion may come in so I have reworded the recipe to clarify. So creamed coconut and coconut butter are the same thing and are used in both the peanut butter and chocolate fudge, but canned coconut milk is a different ingredient which is only used in the chocolate fudge.

      I hope this makes sense, let me know if you have any other questions 🙂

  2. Hi Cristina! I tried to make this today but something went wrong with my chocolate fudge so Im hoping you can help me… I melted the creamed coconut, coconut milk and vanilla extract in a tall glass container that I put inside a hot water pan, in low heat. It was all cremier as it can be, smooth, amazing texture. When I added the chocolate and it started melting, still in the hot pan (the heat was low, so I felt like it wasnt enough to melt all the chocolate being away from the continuous heat), at some point it kind of broke and got this thick pasty mixture… Just when almost all of the chocolate melted! I don’t know if a bit of water fell inside the container or if it was too much chocolate (I followed the quantities but it did felt like too much chocolate…). I used only organic ingredients, without added sugars so it can’t be that… I was really looking forward to try this revipe but I wont risk it again because I had to throw it all away and I hate to have to do that… What do you think it was? Are you sure the quantity of chocolate is correct? Can it be because I used 85% cocoa chocolate, I had to put less of it? Can you help me out please? Thank you.

    1. Hi Inês

      Thanks so much for your feedback, and for giving details about what happened – this is very helpful. I’m sorry to hear it didn’t work out for you.

      There are a couple of things here that could have went wrong – the recipe calls for the coconut milk etc to be heated to a simmer on a medium heat, this way the coconut mixture will be hot enough in order to melt the chocolate (away from the heat!). It’s important to remove the mixture from the stove as you could end up burning the chocolate. It’s also quite possible that some water got into the bowl, this is what an cause the mixture to seize, and why it’s important to also remove the bowl from the water bath when mixing the chocolate, and it helps to avoid water splashing in. I have double checked the quantity of chocolate, and it is correct for this recipe, although if you want to add less it will also work (giving you a softer fudge at the end of the recipe)

      I hope this helps,

      Christina

      1. Hello Christina!
        Thank you so much for your answer! I will take this into consideration next time I try this recipe and make sure I follow your instructions carefully. I hope to get it right next time! Thank you very much!