Sometimes the cure for a long week is a few slices of sweet, cold vegan fudge and a bit of vegging on the couch. I had the idea for a super simple fudge in my head for a few weeks, so I was happy when it finally came together with just peanut butter, cocoa powder, and maple syrup — easiest fudge ever. If you need to get the mixture going in your blender or food processor, just add a little more maple syrup or non dairy milk so that the mixture gets smooth and emulsified easily.
3-Ingredient Peanut Butter Chocolate Fudge [Vegan]
- 1½ cups peanut butter
- 1 cup maple syrup
- ½ cup cocoa powder
- 2 tablespoons coconut oil, melted (optional)
- In a high powered blender or a food processor fitted with a blade attachment, combine all the ingredients until smooth and creamy. If needed, add a bit of non-dairy milk or more maple syrup to keep the mixture going. If you want to make sure the fudge stays solid at room temperature after freezing, add in 2 tablespoons of melted coconut oil. Spread into a parchment lined 8 or 9 inch square pan. Freeze for at least 4 hours, or until firm. Cut and serve.
If you are going to have this out at room temperature for more than a few minutes or want something that can stand up to a warmer temp, add in a couple tablespoons of melted coconut oil so the fudge will freeze a little more solid.