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.
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 9x5 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.