Vegan Chocolate-Peanut Butter Fudge
Ingredients
- ¾ cup plus 2 Tbsp all-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
Instructions
- Line a 9- x 5-inch loaf pan with parchment paper, allowing 2 to 3 inches to extend over the sides. Lightly grease 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 paper sides as handles. Cut fudge into squares. Store, covered, in refrigerator.
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