Vegan Peanut Butter Fudge

Peanut butter-chocolate base topped with a layer of chocolate ganache. Do I even need to say anything else? 🙂

fudge

This makes about 3 dozen 1” squares.

16oz good quality semi-sweet chocolate (I used four 4oz bars), chopped into small-ish chunks
1 cup smooth, unsweetened peanut butter
2 Tablespoons maple syrup
½ teaspoon salt
2/3 cup of plant-based milk
1 teaspoon coconut oil

Line an 8×8 inch baking pan with foil or parchment paper so that it hangs over the sides a little. You’ll need to be able to lift the fudge up and out of the pan once it has set.

Heat a double boiler over medium until the water is just simmering. If you don’t have a double boiler, you can bring 2 inches or so of water to a simmer in a saucepan and place a metal or glass bowl over the top of the pan. Add 1 cup of the chocolate chunks and stir until melted and smooth. Keep stirring to make sure the chocolate doesn’t burn. Remove from the heat (but keep the water simmering because you’ll be using the double boiler again). Stir in the peanut butter, maple syrup, and salt until well mixed. It will be relatively thick. Add the mixture into prepared pan and press down well, so that you have an even bottom layer.

Now for the ganache! Heat the rest of the chocolate chunks (there should be about 1 ½ cups left, maybe a little more) in your double boiler, along with the coconut oil and milk. Keep stirring to make sure the chocolate doesn’t burn. Once everything is melted and the chocolate has a shiny look (this should take about 3 minutes), pour over your peanut butter layer and let cool for about 30 minutes. Refrigerate overnight or for at least 8 hours.

Lift the fudge up out of the pan using the edges of the foil or parchment paper and cut it into squares using a large knife (a bread knife works well). Store in a cool, dry place, preferably the fridge. This fudge will hold up well at room temperature at a party, but it’s best to store it in the fridge when not “in use.” 🙂

Merry Christmas!

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