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Chocolate Peanut Butter Vegan Fudge: this 2 ingredient EASY vegan fudge recipe yields thick squares of decadent, rich fudge that tastes like peanut butter cups!
Happy Halloween Week!! <– Am I the only one who observes this? 😉 However, I do recall being super bummed out that Halloween pre-order stuff was all sold out back in August… so I know I’m not alone in my Halloween fever!
What are your plans for the big day? Costume party with the fam? Zooming your favorite treats with fam & friends across the globe? (How cosmopolitan!)
Whatever your plans are, I hope they are wonderful, fun and safe. 🙂 If you’re interested in a homemade vegan treat, may I interest you in the tastiest, easiest vegan fudge recipe ever?
It’s got just 2 ingredients, is super easy to make and oh-so yummy! Are you ready? Let’s make this!
How to Make Chocolate Peanut Butter Vegan Fudge
Line
Line an 8-inch loaf pan with parchment paper.
Melt
Melt two simple ingredients together until smooth. Whisk between heating increments to ensure a smooth texture.
Pour
Pour this fudge mixture into the prepared loaf pan. Smooth into an even layer.
Freeze
Freeze until firm. Slice and enjoy the best chocolate peanut butter fudge ever!
Chocolate and peanut butter combine to make the best vegan fudge—creamy, thick, velvety and decadent.
Storing and Freezing Your Vegan Fudge
Room Temperature
For the first day, make sure to store your chocolate peanut butter fudge in the refrigerator. This will help the fudge to firm up. Day 2 and beyond, you can keep your chocolate peanut butter fudge in an airtight container at room temperature. Just be sure to keep it out of sunlight and away from heat sources.
Freezer
Freeze your vegan fudge for up to 2 months. Store in an airtight, freezer-friendly container.
The 2 ingredients you need
Ingredient 1: Vegan Chocolate Chips
Ingredient 2: Unsalted, Natural Peanut Butter
Are you as excited as I am to make chocolate peanut butter fudge?! Let’s do this! I’ll grab the vegan chocolate chips, you grab the peanut butter. Meet ya in the kitchen! 😉 Thankful & joyful that you’re here. ‘Til the next kitchen adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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📸 Did you make this easy chocolate peanut butter fudge recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
More Vegan Fudge Recipes
- 3 Ingredient Low Carb Peppermint Chocolate Fudge (Keto, Vegan)
- 2 Ingredient 5 Minute Homemade Fudge Recipe
- 2 Ingredient Easy Keto Fudge – 5 min prep
- 2 Ingredient Keto Chocolate Peanut Butter Fudge
- Paleo Chocolate Almond Butter Fudge Cups (Vegan)
- 2 Ingredient Keto Chocolate Pecan Fudge (Low Carb, Vegan, Dairy-Free)
- Vegan Chocolate Peanut Butter Freezer Fudge
2 Ingredient Chocolate Peanut Butter Vegan Fudge Recipe
Ingredients
- 1 cup vegan chocolate chips or paleo chocolate chunks, chopped
- ½ cup unsalted, natural peanut butter
Instructions
- Line an 8-inch loaf pan with parchment paper or wax paper. Set aside. Clear some space in the freezer for this pan—you will need it later.
- Use the double boiler method or the following: Add chocolate chips and peanut butter to a medium, microwave-safe bowl. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating increments, until smooth.
- Pour this mixture into the prepared loaf pan. Tap the pan to create an even layer.
- Transfer pan to freezer. Freeze for 40-60 minutes or until completely firm. Remove from freezer and slice into 18 squares. Enjoy! Storing instructions below.
Notes
- 1 cup vegan chocolate chips or paleo chocolate chunks (chopped)
- ½ cup unsalted, natural peanut butter
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Hi Demeter, thank you so very much for this simple recipe! I especially love reading the comments of everyone else who has also made it. So, after reading everyone’s comments I proceeded this morning. I had my favourite 70% dark Lindt chocolate block in the pantry and also peanut butter. I used the double boiler method and place them into circular silicon pop out molds. For those of us who love metric measurement, this came to 170 g of chocolate and 128 g of peanut butter. Not only was the taste lovely, but because of the severe disability I have in my hands I did not need to hire a caregiver to slice the fudge. I can’t wait to share your healthy treats with my caregivers, grandchildren and loved ones. Hope you are well!😊
Hi Nancy! You are so very welcome. 🙂 Isn’t reading comments the best? Oh, I love that you used 70% dark chocolate! There’s just something about that percentage that’s so utterly good. It’s wonderful to hear that you cleverly used silicone molds to make things easier on your hands. What a true treat for you to share something homemade and from the heart with everyone you care for & that care for you! Wishing you well & sending you lots of hugs! ❤️
Thanks so much again, Demeter! I guestimatesd everything because I didn’t want to bother with cups. 😂 Mine turned out extra cute because I used my silicone hearts mold ❤️
Aww so cute! Really glad you enjoyed them. 🙂
Thanks! I’ll be making them again later today for a different friend. Gosh I didn’t realize just how much junk was in the fudge compared to your recipe! I’m super glad that yours are so much healthier! Thanks again! ❤️
You’re always so sweet, making treats for your friends! 🙂 Junk: I know, right?! Thank *you*, Michelle! ❤️🤗
okay, one more question. I have ‘regular’ peanut butter, will it still work? Thanks!
Yep, that should be fine. 🙂
could I do this with a chopped up chocolate bar?
Yeah, I think that will work! 🙂 This recipe isn’t too fussy, just make sure not to pack the chopped chocolate too much when measuring. Enjoy!
Hi, Demeter! 🙂
Thank you very much for this AWESOME & HEALTHY fudge recipe!! I made this DELICIOUS fudge twice for myself and some of my friends recently. I decided to add some stuff on top at the last minute so that there’s some crunchiness and a tiny bit of sweetness in my fudge. The first version had caramelized organic pumpkin seeds (shelled) and caramelized cacao nibs (caramelized with a little organic maple syrup) on top. That was well received by all (2 friends + me)! In the second version, in addition to the two crunchy elements, I added in caramelized crumbled organic chestnuts (again, caramelized with a little organic maple syrup). About the chestnuts, I was trying to do my healthy and over-simplified version of marrons glaces here; and I placed the caramelized chestnuts inside the fudge with the caramelized pumpkin seeds/cacao nibs on top. That version was well received by all also! I’ll make more again next time I need to make gifts for some chocoholic friends. 🙂 Thank you very much again, Demeter! 😀
Ooh so many yummy additions! I’m so happy that everyone enjoyed the fudge Chiemi. 😊 And yes to chocolate presents! This fudge is totally giftable and perfect this time of year.
Very easy and delicious! If I want a more peanut butter-y taste can I increase the peanut butter or will it affect the texture/freezing? I was thinking about increasing the pb by 1/4 cup.
Thanks for sharing!
Thanks Spring! 🙂 Hmm… increasing the peanut butter will definitely affect the consistency at room temp, meaning your fudge will melt way faster at room temp. But if you’re cool eating it quickly, that will work. 😉 Enjoy!
Yum! Who can resist to this vegan fudge? It looks amazing!
It’s absolutely irresistible!
Oh my goodness this fudge looks absolutely amazing! I am so excited
So happy to hear you enjoyed it Beti!