Vegan Chocolate Peanut Butter Fudge
Rich, glossy chocolate meets creamy peanut butter in a two-layer fudge that tastes completely indulgent — and happens to be made entirely from plants. The chocolate layer gets its deep, velvety body from full-fat coconut cream, cocoa powder, and melted vegan chocolate chips, while maple syrup keeps the sweetness natural and rounded. The peanut butter layer is smooth, slightly salty, and just firm enough to hold its shape against that dark chocolate base. Together they set into clean, beautiful squares that look like they came from a fancy confectionery. Store-bought fudge almost always relies on butter, condensed milk, or cream, so making it at home with coconut cream and coconut oil is genuinely the move here — no compromises on texture or flavor. A pinch of flaky sea salt on top ties everything together and makes each bite feel a little extra special. With 16 squares per batch, this is the kind of treat you can stash in the fridge all week or bring to a gathering and watch disappear fast.
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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)
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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