Vegan Chocolate-Peanut Butter Fudge
- ¾ cup plus 2 Tbsp natural creamy peanut butter, divided
- ½ cup plus 2 Tbsp coconut oil, melted and divided
- ¼ cup pure maple syrup
- ½ cup unsweetened baking cocoa, sifted
- ¼ tsp kosher salt
- Line a 9- x 5-inch loaf pan with parchment paper, allowing 2 to 3 inches to extend over sides. Lightly grease paper with coconut oil.
- Whisk together ¾ cup peanut butter and ½ cup coconut oil. Whisk in syrup, cocoa, and salt until smooth. Pour into prepared pan.
- Cook 2 Tbsp coconut oil and 2 Tbsp peanut butter in a saucepan over medium heat, stirring constantly, until melted and smooth.
- Drizzle peanut butter mixture over fudge in pan. Swirl peanut butter mixture into fudge using a wooden pick. Chill 2 hours or until firm.
- Lift fudge from pan using parchment paper as handles. Cut fudge into small squares. Store, covered, in refrigerator.
|
Main |
Total |
| Servings |
6
|
|
| Fat (g) |
16 |
16 |
| Sat. Fat (g) |
9 |
9 |
| Protein (g) |
4 |
4 |
| Carb (g) |
8 |
8 |
| Fiber (g) |
2 |
2 |
