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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 — the 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]

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Calories

301

Serves

12

What Ingredients Do You Need To Make 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)

How To Make 3-Ingredient Peanut Butter Chocolate Fudge [Vegan]

  1. 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.

Notes

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 of tablespoons of melted coconut oil so the fudge will freeze a little more solid.

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Total Calories: 3609 | Total Carbs: 325 g | Total Fat: 225 g | Total Protein: 100 g | Total Sodium: 818 g | Total Sugar: 223 g Per Serving: Calories: 301 | Carbs: 27 g | Fat: 19 g | Protein: 8 g | Sodium: 68 mg | Sugar: 19 g Calculation includes coconut oil.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Abby Thompson

See My Recipes

Abby Thompson is the recipe developer, photographer, and baker behind The Frosted Vegan. I love creating a plant-based approach to desserts that make people say 'This is vegan?! But it is so good!'. Vegan sweets and treats need to be healthy but also still absolutely delicious. By day, I work as a corporate social media strategist in Milwaukee, and by night I bake and blog my way through my vegan dessert recipes.

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