How do I know how much almond flour to add to the fudge mixture?

Start with 3/4 cup of almond flour, then slowly add the remaining 1/4 cup if needed, as the amount depends on the natural oil in your peanut butter. The mixture should combine well.

What types of liquid sweeteners are suitable for this recipe?

The recipe suggests using liquid sweeteners like maple syrup or agave syrup, but any similar liquid sweetener would work.

What's the best way to prepare the dish for freezing the fudge?

Line a glass dish with parchment paper before spreading the mixture, which will make it easier to remove and cut the firm fudge.

Can I use any type of peanut butter for this fudge?

The recipe specifically calls for natural peanut butter, and the amount of almond flour needed will vary based on its natural oil content.

How should I store the finished chocolate chip peanut butter fudge?

Once firm, cut the fudge into small squares and keep them frozen until ready to enjoy.

2.2K Views 9 years ago

Chocolate Chip Peanut Butter Fudge
[Vegan, Gluten-Free]

MA By: Maria and Alyssa

Author Bio

Maria and Alyssa are two sisters living in NYC and co-founders of Spinach for Breakfast,... Read More

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Close-up of small, firm squares of vegan chocolate chip peanut butter fudge, sprinkled with sea salt, arranged on a plate.

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Chocolate Chip Peanut Butter Fudge [Vegan, Gluten-Free]

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Ingredients You Need for Chocolate Chip Peanut Butter Fudge [Vegan, Gluten-Free]

1 cup of natural peanut butter
2 tablespoons of coconut oil
1 tablespoon of liquid sweetener (maple syrup, agave syrup, etc.)
3/4-1 cup of almond flour
1 teaspoon vanilla
Vegan chocolate chips
Dash of sea salt

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How to Prepare Chocolate Chip Peanut Butter Fudge [Vegan, Gluten-Free]

Mix all ingredients together and then spread into a glass dish lined with parchment paper. The amount of flour will depend on how much natural oil is in your peanut butter, start with 3/4 cup and then slowly add in the last 1/4 if needed. It should mix in well.
Freeze until firm.
Cut into small squares.