Low Sodium Vegan Chocolate Peanut Butter Fudge

Total time2 hr 25 min

Prep time15 min

Cook time10 min

Low Sodium Vegan Chocolate Peanut Butter Fudge

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Ingredients

16 servings

For the chocolate layer

1 can (13.5 oz) full-fat coconut cream
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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½ cup cocoa powder
⅓ cup maple syrup
1 tsp vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup vegan chocolate chips

For the peanut butter layer

¾ cup natural peanut butter, smooth
3 tbsp maple syrup
2 tbsp coconut oil, melted
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
2
In a medium saucepan, combine the coconut cream, cocoa powder, maple syrup, vanilla extract, and fine salt for the chocolate layer. Warm over medium heat, stirring constantly with a rubber spatula, until the mixture is smooth and just beginning to steam, about 4–5 minutes.

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