When it boils, remove the pot from … I like to store this fudge in the refrigerator to keep it solid, but you can also freeze it for an even more solid texture. Add peanut butter and vanilla extract to the saucepan and stir to incorporate. This vegan chocolate peanut butter fudge is made with just 4 ingredients. This lasts for several days in the … NOTE: Fudge should be stored in the refrigerator until ready to serve. Over a double boiler (or in a microwave), gently melt … Vegan chocolate chips Line a medium container (such as a 6 × 8-inch food storage container) with parchment paper. Chocolate and peanut butter … a tried and true favorite. Drizzle over the chocolate and use a toothpick or knife … 1 tbsp non-dairy butter, I used Earth Balance. If you are looking for a healthier vegan fudge recipe, this won’t help because a classic fudge contains sweetened condensed milk and a lot of icing sugar. 1/2 cup coconut milk. Dairy-free chocolate chips: it doesn't get any more simple than this. Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations! Add the melted chocolate to the remaining peanut butter mixture and mix thoroughly. Fudge is one of my favorite things to make at Christmas time. Did you make this recipe? Pat … Sprinkle sea salt flakes on top and place in the freezer until set. Slowly add the powdered sugar until completely combined. Continue to cook for … Use a spatula to transfer the batter to the lined dish, and … Clear some space in the freezer for this pan—you’ll need it later. … Turnover the baking tray to remove the fudge. Sprinkle on some cut up vegan reese’s cups, sprinkles, chopped nuts, whatever sounds good! And it’s not something that I could just go out and buy in the store. This is a super quick and easy recipe for vegan chocolate and peanut butter fudge (egg-free and completely dairy-free) that kids and adults will absolutely love. Line an 8-inch square baking pan with parchment paper or wax paper. Naturally sweet, fudgy, intensely … https://www.texanerin.com/4-ingredient-maple-peanut-butter-fudge Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations! Stir in the vanilla until combined. Estimated values based on one serving size. This Vegan Peanut Butter Chocolate Fudge is made with coconut milk, dairy-free chocolate chips, and peanut butter. Make the Peanut Butter Layer: In a medium bowl, add Peanut Butter Layer ingredients: 1 cup peanut butter… More vegan chocolate recipes: Vegan Triple Layer Mousse Cake. So when a reader said that she put cocoa powder in my 2 Ingredient Vegan Peanut Butter Fudge, I had to try it for myself. In a saucepan over low heat, melt margarine. 12 oz vegan chocolate chips. This Vegan Fudge is rich, creamy and easy to make with just a few simple ingredients! Chocolate Peanut Butter Freezer Fudge Incredibly rich vegan fudge made with 4 ingredients: peanut butter, cacao powder, dates, and coconut oil. Remove the peanut butter mixture from the heat and allow it to cool slightly. Chocolate Fudge. Check your email to confirm your subscription. Blend until very smooth, then … Peanut butter fudge makes a great treat for Christmas or anytime. Posted on Last updated: December 23, 2020 Categories Christmas, Desserts, Vegan. This site uses Akismet to reduce spam. In a high powered blender or a food processor fitted with a blade attachment, combine all the ingredients until smooth and creamy. First, melt your chocolate chips in 30 second increments in the microwave until smooth. Pour half of the peanut butter mixture into the baking tray and spread it out evenly. An easy and tasty holiday treat! Storing Instructions: Store in an airtight container in a cool, dark environment at room … This affects the texture, so be sure to look for "no stir" when purchasing. Prepare a 9x9-inch (23x23 cm) baking tray by spraying it with nonstick cooking spray and layering it with a piece of parchment paper. Make this fudge your own with toppings! Add coconut butter and maple syrup to a saucepan over medium heat. 10 oz dairy free semi sweet chocolate chcips, Place the chocolate chips in a bowl and melt in the microwave in 30 second increments, stirring until smooth, Stir in the peanut butter, followed by the vanilla extract, and lastly the coconut flour (stir in each separately), Line a loaf pan or other small dish with wax paper and pour in the fudge, Top with sea salt flakes and place in the freezer until set (around an hour or so), Remove from wax paper and cut into fudge pieces, Store any leftovers in an airtight container or ziploc bag in the freezer until ready to enjoy. 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