Quick & Easy Vegan Fudge

When peanut butter (or almond butter) and chocolate come together something magical happens. That’s what this fudge is all about and it’s super easy. I topped mine with marshmallows, roasted cacao nibs and some tiny gingerbread cookies that I had on hand. You really don’t need any toppings, but there are a lot of possibilities! Chopped dark chocolate, toasted coconut, chopped nuts, crushed up cookie to name a few. Give it a try and let me know what kind of toppings you added.


  • 1 cup natural peanut butter (or nut butter of choice) ROOM TEMP
  • 1/3 cup plus 2 tbs. coconut oil , melted AND SLIGHTLY COOLED
  • 1/4 cup cocoa powder
  • 1/4 cup honey or maple syrup
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vanilla extract

Method of Preparation:

You will need a 9″ square baking pan (glass or metal). Cut a piece of parchment paper so it fits in the pan and is long enough to go up and over each side. This will help remove the fudge when cool. Spray the paper and sides of the pan with cooking spray or brush with melted coconut oil.

In the bowl of a food processor, place the peanut butter (or almond butter), melted coconut oil, cocoa powder, honey or maple syrup, salt and vanilla.

Process until the mixture is smooth, this could take 2-3 minutes.

Spread this creamy mixture into the prepared pan. You may need to wet your fingers to help push the mixture into the pan and smooth the top. Sprinkle with desired toppings and place in freezer for at least 1 hour.

Carefully remove the fudge from pan using the parchment paper to help you. Cut into squares.

Fudge keeps in in a sealed container in the refrigerator for 2 weeks.

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