Is there any combination better than peanut butter and chocolate? I’m a sucker for anything sweet and salty, so it’s one of my absolute favorite flavor combos. That’s what inspired me to make this fudge – I was craving something chocolatey and peanut buttery, but wanted it to be made with cleaner ingredients. This chocolate peanut butter fudge is gluten free and dairy free, made with whole food ingredients that you likely already have in your pantry. It’s the perfect sweet treat to keep on hand for when a craving strikes. Hope you love it as much as I do!
Making Chocolate Peanut Butter Fudge
Making this fudge is a breeze – no real cooking or baking required – just melt, mix, pour, set, and you’re good to go. Make the chocolate layer first by melting together chocolate, peanut butter, coconut oil in the microwave for about 40 seconds. Then mix together, and once totally melted add maple syrup and vanilla. Pour into the bottom of a parchment-paper lined 9×5 loaf pan (or double this recipe for a square 8×8 pan) and put in the freezer to set while you make the top layer.
For the top layer, melt together peanut butter and coconut oil in the microwave, and once melted, add in the vanilla extract, maple syrup and a pinch of salt. Mix well. Pour on top of your chocolate mixture, and put in the fridge to let set. It should be solid after 4-5 hours, at which point you can slice and enjoy!
Gluten Free/ Dairy Free Chocolate Peanut Butter Fudge
Equipment
- Microwave Safe Bowls
- Mixing Bowls
- 9×5 Pan
Ingredients
- 3/4 c chocolate of choice can make it dairy free by using a dairy-free chocolate
- 1/8 c coconut oil
- 1/4 c peanut or almond butter I use a natural peanut butter where peanuts and salt are the only ingredients
- Splash of vanilla
- 1 tbsp maple syrup
- 3/4 c peanut butter or nut butter of choice cashew or almond butter work great as well
- 3 tbsp maple syrup
- 1/4 c coconut oil
- splash of vanilla
- pinch of salt
Instructions
- Start with the bottom layer first! Melt the chocolate, peanut butter, coconut oil in the microwave (40 sec or so), stir together, add maple and vanilla, pour into parchment lined pan. Put in fridge while you work on the top layer.
- Now, for the top layer, melt peanut butter and coconut oil in the microwave for 30-40 sec, then mix in your maple syrup, a pinch of salt, and vanilla. Then pour on top of chocolate layer, which should have hardened a bit by now.
- Let chill for 4-5 hours until solid, then cut up and enjoy! Store in the fridge in an airtight container (it gets deliciously melty otherwise)!
