Vegan Peanut Butter Fudge – Name Marley

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Six-Ingredient Easy Vegan Peanut Butter Fudge is creamy, sweet and infused with peanut butter flavor. It’s rich and delicious in every bite!

A pile of vegan peanut butter fudge on a plate.

I love quick and easy desserts like these Vegan Peanut Butter Fudge Bars. They are so tempting and yet so easy to make!

the main ingredient

Here are the ingredients you will need for this recipe:

  • Nut butter — I use creamy homogenized peanut butter for this delightful recipe.
  • butter — We will be using vegan butter for this fudge. Use the type made for baking as it adds firmness to the fudge. You can substitute refined coconut oil.
  • sugar – I use powdered sugar to sweeten the fudge. You can substitute sugar-free powdered sugar.
  • cream – You will need a few tablespoons of vegan cream. You can use a creamy plant-based milk like soy milk or cashew milk. I like to use unflavored vegan creamer.
  • Vanilla – I use pure vanilla extract. If you don’t have it, it’s okay to leave this ingredient out.
  • salt – A pinch of salt adds depth of flavor.

Why this recipe is a winner

  • simple — With just 6 ingredients, this easy fudge recipe is a holiday favorite.
  • Edible gifts are loved — Box them with other goodies and distribute them as gifts to friends and family.
  • versatile— Choose some festive add-ins like chocolate chips, vegan marshmallows or even sprinkles!

Frequently Asked Questions

Is peanut butter vegan?

Most peanut butter fudge recipes are made with cow-based dairy and are not vegan. However, making your own fudge at home is easy and you can substitute dairy-free ingredients such as vegan butter.

Can you freeze peanut butter fudge?

Peanut Butter Fudge is freezer friendly! Transfer it to a freezer-safe container and freeze it for up to 2 months. It’s so rich and creamy that it takes a while to defrost.

Healthy Peanut Butter Fudge

Are you looking for refined sugar-free fudge? The recipe card provides both options – regular vegan peanut butter fudge and healthy peanut butter fudge.

The healthier version uses dates as a sweetener. It adds a bit of oat flour to give it texture.

A hand holds a piece of fudge with a bite.

As you can see this peanut butter fudge is slightly darker than regular peanut butter fudge. Because we are using dates as a sweetener.

The texture and flavor are as intense as regular fudge. It’s a nice bonus that it’s made with whole-food dates (and it’s refined sugar-free)!

Storage Tips

Store the fudge in an airtight container. It will keep for 5 days at room temperature, 10 days in the fridge and up to 2 months in the freezer.

A hand scoops up a bite of peanut butter fudge.

Vegan Peanut Butter Sweets

If you like this vegan peanut butter fudge, try more vegan peanut butter choices here:

Slices of vegan peanut butter fudge are stacked on a plate.

Healthy Peanut Butter Fudge

Prevent your screen from going dark

For the vegan peanut butter fudge

  • Combine peanut butter and vegan butter in a microwave-safe bowl. Microwave for 1 to 2 minutes, stirring every 30 seconds. It should be melted and smooth.

  • Add one cup of powdered sugar.

  • Use an electric mixer to beat in the powdered sugar one cup at a time.

  • Beat in the cream, vanilla and salt.

  • Line an 8×8 dish with parchment paper, keeping the paper on the edge of the pan.

  • Pour the fudge mixture into the prepared pan and refrigerate for 2 hours.

  • Pull the papers from both sides of the pan to remove the fudge. Cut into squares.

  • Store in an airtight container.

For healthy peanut butter fudge

  • Place peanut butter and crushed dates in a microwave-safe bowl and heat for 20 seconds. Stir and repeat, until the dates are soft and the peanut butter has melted.

  • Add oats to a food processor and pulse until a fine dough forms, about 4 minutes. Stir into the peanut butter mixture and pulse in small bursts to combine. Then continue to pulse until the mixture is smooth. Add the rest of the ingredients except the chocolate chips and pulse for a few seconds. Use a spatula to push the ingredients and stir again until the ingredients are combined. Test the batter. It should hold together between your fingers. If not, add a teaspoon or two of maple syrup and pulse to combine.

  • Line an 8-inch square baking pan with parchment paper.

  • Pour the peanut butter mixture into the prepared pan, using a spatula to remove as much of the food processor as possible. Press the mixture into the pan.

  • Let the mixture come to room temperature then add the chocolate chips on top, pressing them down slightly to keep them in place.

  • Cover and refrigerate until the fudge is set. Once set, remove from pan by pulling on parchment paper. Cut into squares and serve.

(The products above contain sponsored links to products we use and recommend)

Substitute 1 cup pitted Medjool dates for dessert to keep the focus on these whole-foods.

For vegan cream, you can use coconut milk, vegan creamer or even soy milk.

Calories: 220kcal | Sugars: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fats: 3g | Monounsaturated fats: 6g | Trans fats: 0.04g | Sodium: 188mg | Potassium: 94mg | Fiber: 1g | Sugar: 19g | Vitamin A: 321IU | Calcium: 9mg | Iron: 0.3mg

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

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