This vegan chocolate peanut butter fudge is ultra creamy and smooth. It’s also super easy to make with only 2-ingredients!
This vegan chocolate peanut butter fudge is one of the easiest dessert recipes ever.
It’s really just 2-ingredients for the main recipe and then you have an optional third ingredient (peanuts) for decorating.
And oh man, the texture on this is just beautiful. It’s so smooth and creamy and the flavor blend is perfect.
And if you love fudge, check out our vegan peanut butter fudge too (also a super simple recipe).
How To Make Vegan Chocolate Peanut Butter Fudge
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
There are 2-ingredients in this recipe: peanut butter and vegan chocolate. And then there’s an optional third which is crushed peanuts to decorate the top along with some melted peanut butter drizzle.
To make this you just scoop out an entire 12 ounce jar of creamy salted peanut butter into a microwave safe dish. Then you add chopped up vegan chocolate.
Microwave it in 30-second intervals bringing it out to stir every 30-seconds and when it’s all melted and mixed you pour it out into a parchment lined 8×8 square dish. If you want to add some melted peanut butter drizzle and crushed peanuts to the top, go ahead, and then you put it into the freezer for an hour to set. Done!
Top Tip: Use a good tasting vegan chocolate! Bitter dark chocolate is no good here. If it’s a bitter variety of dark chocolate then this isn’t going to taste great as there is no other added sugar. Chocolate chips also work if they’re high quality and melt down well.
Make It On The Stovetop
If you don’t have a microwave or don’t want to use a microwave, you can still easily make this fudge. The biggest risk is burning your chocolate since chocolate can burn really easily. So you want to either do it at low heat on the stove or use a double boiler.
You can do make a homemade double boiler where you place a heat safe glass dish over a pot with a couple of inches of boiling water. Add your peanut butter and chocolate to the heat safe glass dish and let it heat gently that way, stirring all the while until it’s all melted together.
If that doesn’t seem like a good option, then you can do it in a pot on the stove, but choose a pot with a heavy, thick bottom and then just heat it slowly and gently at a low heat so you don’t burn the chocolate, stirring regularly until it’s completely melted and smooth.
Then just pour it out into your prepared 8×8 square dish and smooth down.
Storing and Freezing
Keep the fudge stored in the fridge and serve directly from the fridge. It will last in the fridge for a week or even two!
This fudge is also freezer friendly so you can definitely freeze it if you want to.
More Vegan Chocolate Desserts
- Vegan Chocolate Tart
- Vegan Chocolate Donuts
- Vegan Chocolate Sauce
- Vegan Chocolate Brownies
- Vegan Chocolate Truffles
- Homemade Vegan Chocolate
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Peanut Butter Fudge
Ingredients
For the Fudge:
- 12 ounce Jar Creamy Salted Peanut Butter (340g)
- 14 ounces Chopped Vegan Chocolate (400g) 2 ¼ cups
For Decoration (optional):
- 2 Tablespoons Peanut Butter Melted, drizzled
- Crushed Peanuts
Instructions
- Scoop all the peanut butter out of the jar and into a microwave safe bowl.
- Break up the chocolate into pieces and place into the microwave safe bowl with the peanut butter.
- Heat in 30 second intervals, bringing it out to stir every 30 seconds. When it’s all melted and mixed together pour it out into a square dish lined with parchment paper.
- Smooth down into the dish. If you want to do a peanut butter drizzle and crushed peanut topping, then do it now. Melt the peanut butter and then using a teaspoon drizzle it over the top of the chocolate fudge. Sprinkle crushed peanuts on top.
- Place the dish into the freezer to set for 1 hour.
- When the fudge is set, lift the whole block of fudge out by lifting the parchment paper. Cut into squares (it should cut easily you don’t need to heat the knife).
- Keep stored in the fridge.
Notes
- Make It On The Stove: If you don’t have a microwave or don’t want to use a microwave, you can still easily make this fudge. The biggest risk is burning your chocolate since chocolate can burn really easily. So you want to either do it at low heat on the stove or use a double boiler. You can do a homemade double boiler where you place a heat safe glass dish over a pot with a couple of inches of boiling water. Add your peanut butter and chocolate to the heat safe glass dish and let it heat gently that way, stirring all the while until it’s all melted together. If that’s not an option, then you can do it in a pot on the stove, but choose a pot with a heavy, thick bottom and then just heat it slowly and gently at a low heat so you don’t burn the chocolate, stirring regularly until it’s completely melted and smooth. Then just pour it out into your prepared 8×8 square dish and smooth down.
- Storing: Keep the fudge stored in the fridge and serve directly from the fridge. It will last in the fridge for a week or even two! It’s also freezer friendly.
Absolutely delicious but I’m wondering if theres a way of adding something to the recipe so they could stay out of the fridge longer without melting? I’d like to make some for a gathering but they’d be sitting at room temp for a few hours.
Thanks!
I don’t know of anything to add, but you could freeze it. It’s edible straight out of the freezer, but also much firmer so could stay at room temp for a few hours.
Thank you so much for this recipe! I made it for a family gathering and used Enjoy Life Mega Chunks. Chocolate isn’t really friendly to my body so I used the leftover peanut butter from the topping drizzle and stirred in some carob chips and cut dandies marshmellows in half and dipped them in and then poured the remainder into thin puddles into silicone muffin liners. The dipped marshmallows taste, as much as I can recall, very similar to the chocolate covered marshmallow Easter eggs crossed with Reese’s pieces. So delicious! Thank you again!
Sounds divine! Thanks for sharing and the awesome review. 🙂
Yummy, Yummy, first time making this pan of Chocolate Peanut Butter fudge and it turned out perfect. My family is going to love ,love, love them..????
Awesome! Enjoy! xo
So easy, so rich, so very yum! Taking it to a vegan pot luck tonight – expecting it to disappear quickly
Happy to hear you enjoyed the recipe Helen!
What kind of peanut butter do you use? Natural (just peanuts & salt) or Skippy-type (with oil, sugar, etc.)? Not sure if it matters, but thought I’d check before making this. Looks fun & easy!
Hi Parie, for this I used a skippy-type brand of peanut butter, but you can also make it with natural peanut butter. If you use natural peanut butter the result isn’t as smooth as this though, it’s a bit more rough/grainy in texture, still totally delicious though. But to look very smooth like my fudge looks, requires the more commercial brands of peanut butter. 🙂
Thanks for the quick reply, Alison! I made it with Natural Jif, which still has oil and sugar and is super thick. The texture of the fudge is perfect! I love that it’s not overly sweet like most of the fudge I’ve had. The presentation is also very nice with the peanuts and peanut butter on top. My kids and I are enjoying it. Thanks!
How can I make this if I don’t have a microwave??
Hi Fran, we have added info to the recipe card about this, but basically you would melt the chocolate and peanut butter together in a pot on the stove at low heat or in a double boiler, stirring regularly, until smooth and properly melted together.
I don’t have a microwave? Can I make this without one? Sounds so delicious!
Hi Donna, yes you can! I will update the recipe to add info, but basically you just want to melt the peanut butter and chocolate together on the stove until smooth and melted together. All the best! 🙂
Thank you very much. I can’t wait to try it although it will wreak havoc with my diet????
I look forward to emails from you with new recipes! They are all excellent! I have been a vegan since the 70s so it’s nice to have new recipes that never disappoint. Thank you
Thank you so much Donna! That means a lot to us! And wow that’s amazing that you’ve been vegan that long, you’re a true pioneer. Thanks so much for posting. 🙂
Alison, which vegan chocolate do you use? My go-to, and absolute favorite brand that I have used for several years, disappeared from the market shelves as well as online. Thanks for your help… and as always… LOVE your recipes!
Hi Barbara! Thanks so much, so glad you like the recipes. I often use Lindt, some of their dark chocolates are vegan (though not all) and I find that it melts well. My favorite is the Lindt Swiss Classic Dark Chocolate, but I don’t know if it’s available worldwide, but in general Lindt works well! All the best! 🙂
Alison, thank you so much for the recipe.
Can you please recommend a vegan dark chocolate that you have used for this recipe and your other recipes?
Hi Tina, I’m a fan of Lindt, as I find it melts well and just works really well in desserts. Some of the Lindt dark chocolate is vegan but not all, so just check the ingredients list. My favorite is the Lindt Swiss Classic Dark Chocolate. 🙂
Can you provide a link to the Lindt Swiss Classic Dark Chocolate?
I can’t find it in USA on Amazon or elsewhere?
Hi, unfortunately it doesn’t seem to be available worldwide. You can use any other vegan chocolate that you like, or a different kind of Lindt. This recipe definitely doesn’t depend on a particular brand of chocolate to work out great.
This was a very easy recipe, and looks amazing. Tasting it after it set it was very sweet, heavy even. I realized then that the organic peanut butter I used was not salted. Thinking this will give it the right balance of sweet and salty. Also, if left at room temperature for even 30 minutes they hold their shape, but stick to everything, and are very soft. Thanks for the recipe, will try again once this batch is eaten up!!
Hi Terri, yes salted peanut butter will definitely be the most tasty in this recipe, and they do indeed need to stay in the fridge or it will soften too much. Thanks for sharing! 🙂
Super easy yet amazing