Vegan Peanut Butter Fudge Fall Recipe
Smooth, dairy-free peanut butter fudge for fall snacking.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup coconut oil
- 3/4 cup maple syrup
- 1/2 cup almond milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Line the pan: Cover an 8x8-inch dish with parchment paper. Set aside.
- Heat the base: Combine almond milk, coconut oil, and maple syrup in a saucepan. Heat over medium, stirring until melted and combined.
- Boil briefly: Bring to a simmer and cook for 2 minutes. Remove from heat.
- Mix it up: Stir in peanut butter, vanilla, and salt until smooth.
- Pour and spread: Transfer the mixture into the prepared dish. Smooth the top.
- Cool: Let it set at room temperature or refrigerate for 1-2 hours until firm.
- Slice and serve: Cut into squares and enjoy!
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
Key Vitamins and Minerals (Per Serving)
- Magnesium: 6%
- Iron: 5%
- Vitamin E: 7%
- Calcium: 4%
- Potassium: 3%
Additional Notes/Tips
- Want more texture? Add chopped nuts.
- For extra depth, use dark maple syrup.
- Store in the fridge for a firmer, chewier texture.