Low Iodine Vegan Chocolate Peanut Butter Fudge
Total time2 hr 25 min
Prep time15 min
Cook time10 min
5.0(10)
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Learn more →Ingredients
16 servings
For the chocolate layer
- 1 can (13.5 oz) full-fat coconut cream
- ½ cup cocoa powder
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 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
For serving
- flaky sea salt, for finishing (optional)
Can be omittedflaky sea salt
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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