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chocolate peanut butter coconut oil fudge

Easy chocolate peanut butter coconut oil fudge

Vegan chocolate peanut butter coconut oil fudge recipe! This easy homemade fudge only takes 15 minutes of prep time and only 5 ingredients!

Course Dessert
Cuisine American
Keyword coconut oil fudge
Prep Time 15 minutes
Set time 1 hour
Servings 18 pieces
Calories 376 kcal
Author Patricia Bozeman

Ingredients

FOR THE PEANUT BUTTER CHOCOLATE FUDGE BASE

  • 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

FOR THE PEANUT BUTTER SWIRL

  • 1/8 cup melted extra virgin coconut oil
  • 1/4 cup all-natural crunchy salted peanut butter

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Place in the fridge to set for at least an hour.

  5. 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.

Nutrition Facts
Easy chocolate peanut butter coconut oil fudge
Amount Per Serving
Calories 376
* Percent Daily Values are based on a 2000 calorie diet.