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Dark Chocolate Peanut Butter Fudge is rich, creamy and so indulgent. Surprisingly easy to make and only calls for a few ingredients. Dark chocolate chips, creamy peanut butter, coconut milk, maple syrup, etc. Plant based and vegan friendly with no added refined sugars. Perfect holiday treat that makes for a thoughtful and tasty gift.
Dark Chocolate Peanut Butter Fudge
Dark Chocolate Peanut Butter Fudge is so incredibly indulgent. You can taste just how smooth, creamy and rich it is in each bite. Such delightful treat to make and enjoy during the Holidays.
The thought of making your own fudge may be a bit intimidating at first. However, you will quickly find just how easy and simple the process is. In just a few steps you will have a delectable holiday treat, that also makes for a thoughtful and tasty gift.
Plant based and vegan friendly with no added refined sugars. Make your holiday season extra special with this delicious velvety fudge.
What you need to make Dark Chocolate Peanut Butter Fudge:
- Unrefined Coconut Oil
- Dark Chocolate Chips
- Maple Syrup
- Peanut Butter (creamy and unsalted)
- Full Fat Coconut Milk
- Vanilla Extract
- Pink Sea Salt
- Coarse Sea Salt
How to make Dark Chocolate Peanut Butter Fudge:
- In a medium sauce pan, combine coconut oil, chocolate chips and maple syrup. Turn stove to lowest heat and start melting chocolate chips. Stir occassionaly to keep chocolate from sticking to the bottom of the pan. Once chocolate has melted (about 5-6 minutes) and creamy texture has been reached, turn heat off.
- Remove melted chocolate from stove. Add peanut butter, coconut milk, vanilla extract, and salt. Whisk together until smooth texture is reached. Make sure there aren’t any lumps of peanut butter. If peanut butter gets lumpy, use whisk to break it down and continue to whisk until smooth.
- Line a 9×5 inch baking pan with parchment paper making sure it’s long enough that some of it falls to the sides. Pour fudge into lined baking pan. Use a spatula to even the fudge in all sections and smooth the top. Sprinkle with some coarse sea salt to garnish if desired.
- Refrigerate for at least 2 hours, preferably 6-8 hours. Remove fudge from pan by pulling out parchment paper sling (see note #4). Place fudge on a cutting board and cut into 12 squares or any desired size. They don’t have to be perfect. Keep leftover fudge in a container refrigerated for up to 7-10 days.
Tips and Substitutions:
- Substitute Peanut Butter with another nut butter- Almond butter is great for this recipe too.
- Nut-Free? Use any seed butter- Sunflower butter and Tahini make for great nut-free substitutes.
- Use parchment paper sling in baking pan- this will make it so much easier to remove fudge from it.
- Fudge can get pretty hard after being in the fridge for a few hours- if it’s too hard for it to come out of the pan, run the bottom of the pan under warm water for a few seconds. Wrap the hanging parchment paper over the fudge to keep any water from getting on it. It should come out pretty easily after this.
- Keep stove on the lowest heat temperature- the chocolate will melt in just a few minutes. Higher temperature can cause the chocolate to burn.
How to store Dark Chocolate Peanut Butter Fudge:
Place fudge in an airtight container to preserve its richness and creaminess. An airtight container will prevent moisture from getting into the fudge. Keep refrigerated for up to 7-10 days.
Keep fudge on the highest compartment of your refrigerator and all the way in the back. This is the coldest point of any fridge (other than the freezer) and will keep your fudge hard but smooth enough to get those rich bites.
Can Fudge be frozen?
Fudge can certainly be frozen. Once fudge has set in the fridge for a few hours, remove and cut into squares. Place fudge squares in a freezer friendly container or freezer bag. Keep frozen for 1-3 months.
Did you like this Dark Chocolate Peanut Butter Fudge recipe? You may also like these other chocolate treat recipes:
- Hot Cocoa Cookies
- No-Bake Peanut Butter and Chocolate Cups
- Chocolate Fruit Cups
- Chocolate Covered Strawberries
- Chocolate Peanut Butter Oatmeal Nests
Dark Chocolate Peanut Butter Fudge
Dark Chocolate Peanut Butter Fudge is rich, creamy and so indulgent. Surprisingly easy to make and only calls for a few ingredients. Dark chocolate chips, creamy peanut butter, coconut milk, maple syrup, etc. Plant based and vegan friendly with no added refined sugars. Perfect holiday treat that makes for a thoughtful and tasty gift.
Ingredients
- 2 tbsp unrefined coconut oil
- 1 cup dark chocolate chips
- 1/4 cup maple syrup
- 1/2 cup peanut butter (unsalted and creamy)
- 1/2 cup full fat coconut milk
- 1 tsp vanilla extract
- 1/4 tsp pink sea salt
- coarse sea salt for garnish (optional)
Instructions
-
In a medium sauce pan, combine coconut oil, chocolate chips and maple syrup. Turn stove to lowest heat and start melting chocolate chips. Stir occassionaly to keep chocolate from sticking to the bottom of the pan. Once chocolate has melted (about 5-6 minutes) and creamy texture has been reached, turn heat off.
-
Remove melted chocolate from stove. Add peanut butter, coconut milk, vanilla extract, and salt. Whisk together until smooth texture is reached. Make sure there aren't any lumps of peanut butter. If peanut butter gets lumpy, use whisk to break it down and continue to whisk until smooth.
-
Line a 9×5 inch baking pan with parchment paper making sure it's long enough that some of it falls to the sides. Pour fudge into lined baking pan. Use a spatula to even the fudge in all sections and smooth the top. Sprinkle with some coarse sea salt to garnish if desired.
-
Refrigerate for at least 2 hours, preferably 6-8 hours. Remove fudge from pan by pulling out parchment paper sling (see note #4). Place fudge on a cutting board and cut into 12 squares or any desired size. They don't have to be perfect. Keep leftover fudge in a container refrigerated for up to 7-10 days.
Recipe Notes
- Substitute Peanut Butter with another nut butter- Almond butter is great for this recipe too.
- Nut-Free? Use any seed butter- Sunflower butter and Tahini make for great nut-free substitutes.
- Use parchment paper sling in baking pan- this will make it so much easier to remove fudge from it.
- Fudge can get pretty hard after being in the fridge for a few hours- if it’s too hard for it to come out of the pan, run the bottom of the pan under warm water for a few seconds. Wrap the hanging parchment paper over the fudge to keep any water from getting on it. It should come out pretty easily after this.
- Keep stove on the lowest heat temperature- the chocolate will melt in just a few minutes. Higher temperature can cause the chocolate to burn.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
