Vegan chocolate peanut butter coconut oil fudge recipe! This easy, no bake fudge only takes 15 minutes of prep time and only 5 ingredients!
Hey, Rhubarbarians! This is BIG post today. You get not just this pb choco coconut oil fudge recipe, but ELEVEN vegan peanut butter recipes. HUZZAH!
In honor of National Peanut Butter Lover’s Month, I’ve banded together with a group of awesome bloggers to bring you a collection of brand spankin new recipes to add to your must-make list.
For my recipe, I decided to bring you a super easy, 5-ingredient chocolate peanut butter coconut oil fudge. This stuff is the BOMB!
This healthier version of fudge is definitely one I’m thinking of making as holiday candy gifts this year. It’s just so good! And so easy!
It’s rich, decadent, and melt in your mouth (in your fingers, really) fudge-tastic. My husband termed it as “fudge-in delicious.” LOL!
I made a batch of fudge a few years ago with curry and coconut that was really unique, but I am really partial to the classic flavors of fudge. It’s just so hard to beat. Peanut butter and chocolate is my JAM! I even made a peanut butter chocolate syrup once that I ended up eating with a spoon. hehe.
So, if you’re looking for a super easy holiday gift to make for the vegan in your life, or the chocolate lover, or the peanut butter lover, you are in the right place!
How to make chocolate peanut butter coconut oil fudge
First, you want to get some parchment paper all greased up with coconut oil. The fudge can stick if you don’t, so it’s crucial. The parchment paper is necessary to allow you to lift the fudge out of the pan without destroying it, as it’s very soft. Once greased, press the paper firmly into your loaf pan to conform to the pan.
Next, mix together your chocolate fudge base and pour into the prepared pan. Spread evenly along the bottom.
Mix together your peanut butter mixture and drizzle in a gentle zig-zag motion over the chocolate base. using a toothpick or knife, create the swirl effect by gently zig-zagging the mixtures together, but don’t stir.
Place in the fridge until the fudge is very cold and completely set. Remove the parchment paper with the fudge out of the pan and separate the sides of the paper from the fudge. Eat a piece or two (completely necessary step). Cut into 18 pieces and place back in the fridge until ready to eat.
Things to know about vegan coconut oil fudge:
- This fudge is VERY melty, and will need to be refrigerated until ready to eat.
- The coconut oil does give this a bit of a coconut flavor. I enjoy the flavor a lot in this fudge, but if you aren’t into a bit of a coconut flavor, this one isn’t for you. The extra-virgin coconut oil is necessary because of it’s mild coconut flavor. You can use other coconut oil, but it will have a stronger coconut flavor.
- I love the crunchy little bits from the crunchy peanut butter in this fudge. But you will get a creamier consistency if you use creamy peanut butter.
- I like to use all-natural peanut butter, because it has a decent amount of peanut oil in it and doesn’t usually include added sugars or caking agents. You don’t want to use sweetened peanut butter. Just make sure to stir all that oil in really well!
Vegan chocolate peanut butter coconut oil fudge recipe! This easy homemade fudge only takes 15 minutes of prep time and only 5 ingredients!
- 2/3 cup melted extra virgin coconut oil + more for greasing pan
- 1 cup all-natural crunchy salted peanut butter
- 1/2 tsp pure vanilla extract
- 2/3 cup raw cacao powder
- 1/3 cup pure maple syrup
- 1/8 cup melted extra virgin coconut oil
- 1/4 cup all-natural crunchy salted peanut butter
Generously grease some parchment paper with coconut oil and place inside a 9x5 loaf pan, greased side up. Press the paper against the bottom and the sides so that it conforms to the shape of the loaf pan.
In a mixing bowl, combine the ingredients for your chocolate fudge base. Stir until everything is well combined. Pour into your lined loaf pan and spread evenly along the bottom.
In a separate bowl, combine the oil and peanut butter for your swirl. Stir until everything is well combined and drizzle over the top of the fudge base in a few zig-zagged lines across the top. Grab a toothpick (or knife) and start moving the swirl in gentle zig-zag motions until you get the swirl effect that you are happy with.
Place in the fridge to set for at least an hour.
When the fudge is set and very cold, lift the fudge out of the pan by removing the parchment paper. Spread the parchment paper out, removing it from the sides of the fudge and cut with a large knife into 18 1" pieces. Place back in the pan in squares and store in the fridge until ready to eat.
Vegan peanut butter recipes
OK, I promised you some vegan peanut butter recipes from some fab food bloggers! let’s get on it with it, shall we?
Happy National peanut butter lover’s month!
If you make this recipe, please let me know on social media or in the comments below! Leave a star rating in your comment or tag me on Instagram with #Rhubarbarians.
Thank you so much for reading and supporting Rhubarbarians and the brands that I recommend. If you’re looking for a group of people cooking vegetarian recipes through the seasons, join us on Facebook in our vegetarian and vegan recipes group!
Hope you try out this awesome recipe for peanut butter fudge!
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