Easy Chocolate Peanut Butter Layered Fudge
This Chocolate Peanut Butter Fudge is an easy homemade fudge recipe made with creamy layers of rich chocolate, smooth peanut butter and dairy-free chocolate chips. It's the perfect healthy holiday treat and simple to make with no candy-thermometer required. Gluten-free, vegan, refined-sugar free with a keto sweetener option.
Ingredients
Chocolate Layer:
- 1 1/2 cups chopped dairy-free chocolate or dairyfree chocolate chips , we like Hu' s Kitchen or Lily's Sweets
- 1/2 cup creamy unsalted cashew butter , or other nut or seed butter
- 1/3 cup full-fat canned coconut milk , we like the one from Trader Joe's since it doesn't contain any gums
- 1/3 cup pure maple syrup or sub with other liquid sweetener such as Lakanto sugar-free maple syrup for keto
OPTIONAL BUT HIGHLY RECOMMENDED FOR THE BEST FLAVOR
- 1 teaspoon vanilla extract , may also sub with other nut or seed butter for paleo (cashew, almond or sunflower seed butter)
- 1/8 teaspoon fine sea salt
Peanut Butter Layer:
- 1 1/4 cups creamy unsalted natural peanut butter
- 1/3 cup organic refined coconut oil
- 1/3 cup pure maple syrup or sub with other liquid sweetener such as Lakanto sugar-free maple syrup for keto
OPTIONAL BUT HIGHLY RECOMMENDED FOR THE BEST TASTE:
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine sea salt
OPTIONAL TOPPINGS
- 1-2 tablespoons dairy-free chocolate chips
Instructions
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Line an 8" X 8" pan with parchment paper or foil and spray lightly with nonstick spray
Chocolate Layer:
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MAKE THE CHOCOLATE LAYER: Add the chocolate, coconut milk and maple syrup to a medium pot over low heat, while stirring frequently.Once the mixture is smooth and combined, remove from heat and stir in vanilla and salt, if using.
SPREAD INTO PAN: Pour into prepared pan and spread evenly with an offset spatula.
CHILL FUDGE: Place the pan in the freezer while you make the peanut butter layer.
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Stir to combine and heat another 15 seconds if needed. Stir until smooth. Spread the fudge mixture to the pan and spread evenly with an offset spatula. Place in the fridge to chill.
Peanut Butter Layer:
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MAKE THE PEANUT BUTTER FUDGE: In a large heat-safe bowl, add the peanut butter, coconut oil and maple syrup. Heat over a double-boiler OR microwave in 30-second increments making sure to stir in between until melted and smooth. Add vanilla and salt if using.
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SPREAD OVER CHOCOLATE LAYER: Remove pan from freezer and spread peanut butter fudge layer on top of the chocolate fudge layer using an offset spatula.
Top with optional chocolate chips.
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CHILL IN FRIDGE: Allow to set for about 3 hours or place in the fridge to speed up the process.
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CUT INTO SQUARES: Lift fudge out from pan using the parchment overhang and cut into 1-inch pieces. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months