Peanut Butter Fudge

I have a huge sweet tooth, but most of the time I find fudge a bit too sweet even for my tastes. I don’t often crave it, and haven’t missed it that much since going vegan. But….this fudge adapted from Minimalist Baker has changed my mind! It’s only sweetened with a touch of maple syrup and the peanut butter brings a slightly salty taste that balances the sweetness really well. (I mean, who doesn’t love peanut butter desserts?)

It took me less than five minutes to make, plus an hour of freezing time. Each piece is really rich and filling so you only need a taste to be totally in love and totally satisfied. It’s the perfect snack if you’re looking to cut back on your sugar intake and want to feel fuller longer. I take one little square to eat in the afternoon at work. 🙂

You could double the recipe to make a full 8×8 square pan of fudge if you’re feeding a group. This will be your favorite quick go-to snack in no time!

2 cups unsweetened coconut flakes, plus more for topping
1 cup peanut butter
1/2 cup melted coconut oil
3 Tbsp maple syrup
1 tsp vanilla extract

Blend all ingredients in a food processor until smooth. Pour into a lined loaf pan and freeze for an hour. Cut into squares using a hot knife and serve immediately. Keep in the fridge for up to 3 days or in the freezer for up to 1 month.

Serves 6

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