Go Back
–+ servings
5 from 2 votes
Overhead View of Pieces of Chocolate Peanut Butter Fudge on a Red Background
Print
Chocolate Peanut Butter Fudge
Prep Time
10 mins
Total Time
10 mins
 
This decadent gluten-free vegan fudge is made with layers of chocolate and peanut butter fudge topped with crunchy peanuts!
Course: Dessert
Cuisine: American
Servings: 18
Author: Alissa
Ingredients
For the Chocolate Fudge Layer
  • ½ cup cocoa or cacao powder
  • ⅓ cup agave or maple syrup
  • ¼ cup coconut oil melted
  • ¼ cup coconut cream*
  • ½ tsp. vanilla extract
  • ⅛ tsp. salt
For the Peanut Butter Fudge Layer
  • ½ cup creamy peanut butter
  • ⅓ cup agave or maple syrup
  • ¼ cup coconut oil melted
  • ¼ cup coconut cream*
  • ½ tsp. vanilla extract
  • ⅛ tsp. salt
Optional Topping
  • ¼ cup coarsely chopped roasted peanuts
Instructions
Make the Chocolate Fudge Layer
  1. Line a small rectangular container with parchment. A loaf pan, shoebox or other similar-sized vessel works perfect.
  2. Whisk all ingredients together in small bowl. You can microwave for a few seconds or warm slightly in a saucepan if coconut cream needs some help melting.
  3. Pour into parchment lined container. Place in freezer for 30 minutes.
Make the Peanut Butter Fudge Layer
  1. While chocolate layer chills, whisk peanut butter fudge ingredients together in small bowl. Again, you can warm the mixture up in the microwave or on the stove to facilitate mixing of the coconut cream.
  2. Pour over chocolate fudge layer. Sprinkle with chopped peanuts, if using.
  3. Freeze 30 minutes more. Remove from container and remove parchment. Cut into 1 inch squares. Serve immediately or refrigerate.
Recipe Notes

*Cans of coconut cream can be purchased in some stores or online. Alternatively, simply place a can of coconut milk in the refrigerator overnight. When ready to use, open the can and drain any water. The thick, semi-solid part that remains is the cream.