One of the things that makes fudge so awesome is its texture. That can be challenging to duplicate without dairy and a mountain of powdered sugar, but we’re committed to the process…for you, the reader, of course. This Vegan Chocolate Peanut Butter Fudge is rich, creamy, and has the silky fudge texture we were after with zero dairy or refined sugar.Print
Vegan Chocolate Peanut Butter Fudge
- Place an unpeeled banana on a baking sheet and bake at 300 degrees F for 15-20 minutes, until skin is black and glossy. Remove from oven, trim one end of the banana, and slice through the banana peel lengthwise. Carefully transfer the banana to a food processor bowl (it will be molten hot but should slide right out of the skin).
- While the banana is baking, combine the peanut butter powder and powdered sweetener in a mug or small bowl.
- After placing the banana in the food processor, microwave the coconut butter at 15-second intervals until melted. Add the chocolate chips and let sit for about 20 seconds. Stir and microwave again for 15 seconds. Stir and repeat until the chocolate chips have melted completely, then add the vanilla and a pinch of salt and stir again.
- Add the dry mixture to the banana in the food processor, then add the chocolate mixture and blend until smooth, scraping down the sides of the bowl regularly.
- Line a small pan or glass dish with parchment paper (5×7″ or 6×6″ works well), pour mixture into the dish and spread into an even layer (it will be thick but pliable).
- Top with chopped peanuts (press the nuts down slightly to set) and refrigerate uncovered for 2-3 hours before cutting into squares. Number of servings will vary depending on size of pan.
Refrigerate in an airtight container up to a week.
Keep refrigerated until ready to serve.
Keywords: PEANUT BUTTER FUDGE, VEGAN FUDGE, CHOCOLATE FUDGE, VEGAN, PLANT-BASED, SUGAR-FREE, COCONUT BUTTER FUDGE, GLUTEN-FREE, GRAIN-FREE, SUGAR-FREE