Vegan Chocolate Peanut Butter Fudge! Get ready to sink your teeth into this amazingly delectable fudge.
Easy, rich, and mouthwatering, this oil-free Vegan Chocolate Peanut Butter Fudge is the perfect healthy dessert that is sure to put a smile on your face. Made with simple ingredients like chickpeas, chocolate chips, and peanut butter, this wholesome fudge only takes minutes to make. This creamy fudge tastes like a decadent treat but without the fuss or unhealthy ingredients. You won’t believe how great it tastes and how unbelievable rich it is.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This Vegan Chocolate Peanut Butter Fudge is ah-mazing! In my prior life, I considered myself a fudge connoisseur. I simply LOVE, LOVE, LOVE fudge. I would always ask for fudge for my birthdays when growing up.
There was a local Hallmark store that used to sell all types of decadent fudge. I would love trying all the different flavors I would stand in front of the fudge counter for long periods of time contemplating which flavor I loved more.
I found the ultimate fudge in Maine at a local store called Maine-ly Maine located in Tenton. My sister-in-law, Katie, turned me onto Maine-ly Maine and during our trip, we had to stop and stock up on their fudge.
But now, I’m exited to say there’s a NEW fudge in town! Annnnd I’m doing my happy dance. I hope your enjoy this fudge as much as I do. It’s rich; it’s chocolatey; and it’s delicious! A little piece hits all your sweet cravings.
WFPB Fudge
This Whole Food Plant Based Fudge is amazing for what it is . . . and that is a great tasting healthy fudge. If you are looking for a decadent fudge filled with condensed milk, butter, and sugar, then you are in the wrong food blog.
The reason I say this is because on occasion, we get chastised for converting recipes that aren’t obviously vegan into Whole Food Plant Based and often times, folks will write in and will get upset because our recipes don’t contain “authentic” ingredients. *sigh* What ya gonna do?
Mom and I loved this healthy conversion. We even let Yasmeen try a tiny piece of fudge, and she loved it too! She’s going to be a chocolate lover just like me.
Tips for Success:
- Room Temperature Ingredients: All the ingredients need to be at room temperature, with the exception of the melted chocolate. Any ingredient that is cold will cause the melted chocolate to seize and will not allow the mixture to come together in a smooth texture.
- Parchment Paper Lined 8×8 Brownie Pan: Line the 8×8 pan with overlapping sides. Line it twice, going one way, then the other so the pan and sides are completely covered by parchment paper. When placing in the freezer (for 25 minutes), very lightly bring the overlapping parchment paper pieces (that hang over the edges) over top of the fudge. Do not press into the fudge.
- 8×8 Brownie Pan: You can use any type of pan you wish with the understanding that a smaller pan will require slightly more time in the freezer and a larger pan may require less time. Pan selection will also impact the thickness of the fudge.
- Freezer Time: Do not keep the pan in the freezer more than 25 minutes, it will make it harder to cut into squares. If the fudge is still not set up after 25 minutes, then place in the fridge for an hour.
- Natural Peanut Butter: Make sure you are using a peanut butter that has not added sugars or oils.
- Peanut Butter Substitutions: You can substitute the peanut butter for almond butter, cashew butter or sun butter with the understanding that the flavor will change accordingly. We have not tested any substitutions.
- Substitute Peanut Butter with Hazelnut Butter for a Nutella Fudge.
- Peanut Butter Swirl: You can also swirl a tablespoon or two of peanut butter on top of the fudge if you wish. We did not do this but recognize that this can easily be done.
- Slicing the Fudge: We cut the fudge into 36 – 1-inch squares. The fudge is rich and creamy. We used a 5-wheel stainless steel professional baking pastry/cookie cutting tool to mark the fudge for cutting, then sliced it with a long thin blade knife. You certainly do not need this tool and can easily cut it with a sharp knife, wiping the blade clean with each cut.
Leftovers and Freezing:
Leftovers will generally keep for 7 days in the refrigerator. Store in a covered container.
This fudge freezes well.
Pantry Products Used:
*Vegan Chocolate: We used Enjoy Life Semi-Sweet Chocolate Mega Chunks. Another great option is Enjoy Life Dark Chocolate Morsels. You can use your favorite dark or semi-sweet vegan chocolate.
Kitchen Products Used:
- Food Processor
- 8×8 inch brownie pan
- Parchment paper
We certainly hope you give this deliciousness a try.
If you try this tasty treat, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Vegan Chocolate Peanut Butter Fudge
- Prep Time: 15 Minutes (+25 Minute Cooling)
- Total Time: 40 Minutes
- Yield: 36 Pieces 1x
- Category: Dessert
- Method: Freezer
- Cuisine: American
- Diet: Vegan
Description
Easy, rich, and mouthwatering, this oil-free Vegan Chocolate Peanut Butter Fudge is the perfect healthy dessert that is sure to put a smile on your face.
Ingredients
- 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed
- 2 cups vegan chocolate chips
- ½ cup natural peanut butter *
- ¼ cup pure maple syrup
- 2 Tablespoons unsweetened cocoa powder
- 1 Tablespoon vanilla
- Pinch sea salt (+/-) *
Instructions
- Line an 8×8 pan with parchment paper. Set aside.
- Place the drained and rinsed chickpeas into the food processor, and pulse for 20 seconds break up the chickpeas.
- In a small saucepan, melt the chocolate chips, then scape all the melted chocolate into the food processor with the chopped chickpeas.
- Then add all the other remaining ingredients and pulse until smooth and emulsified.
- Pour into the parchment paper lined 8×8 pan, smooth the surface, then place in the freezer for 25 minutes.
- Remove the fudge from the pan and cut into pieces. Enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 36 pieces
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this sounds amazing. what brand of vegan chips did you use and are they compliant? thanks
Hi there Grace 🙂
Thank you so much for reaching out to us. We used Enjoy Life Semi-Sweet Chocolate Mega Chunks. Another great option is Enjoy Life Dark Chocolate Morsels. You can use your favorite dark or semi-sweet vegan chocolate.
-Ameera and Robin 🙂
I don’t even like fudge, but I had to make this! True story. ;o) The last (and first) time I made fudge, was 8 years ago. It involved a lot of sugar, making my own marshmallow and a candy thermometer. Ugh. So dang sweet. Not going to lie, the main reason I wanted to make this recipe was because it had chickpeas! (Cause who doesn’t want to brag when something is good, that it’s got chickpeas in it!!) And this IS good! Even the hubbie liked it (really liked it). I haven’t told him about the chickpeas…yet. lol. Well done,… Read more »
Hi there Sandra 🙂
Yaaaayyy! We are so thrilled that you and your husband enjoyed this sweet treat! It’s so funny that you can’t even tell that chickpeas are a main ingredient in this fudge! I wouldn’t tell him either. Hee Hee. Thank you so much for sharing your awesome review with us. We appreciate you taking the time to write.
-Ameera and Robin 🙂
Made this tonight. It was delicious! Sweet enough for my craving but not too sweet to be overwhelming. It was also very easy to make. Thank you for another wonderful recipe!
Hi there Rosemary 🙂
WOOO HOOO!!! We are so excited to hear that you enjoyed this recipe. We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
This recipe is amazing!! First off, let me just say I was scraping every last bit out of my Vitamix once I got a taste of this fudge. Once it firms up, it will rival any traditional fudge recipe out there. It’s not too sweet so I loved it, but oh so delicious. Thanks for a fantastic and simple recipe!! I will be making this often when my sweet tooth needs to be satisfied!
Hi there Lisa, 🙂
Yaaaay!!! We are so thrilled to hear that you enjoyed this recipe. We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
So easy to make and it tastes delicious!!! Thank you for sharing. 10/10!!
Hi there Marie 🙂
Yaaaayyy! We are so thrilled that you enjoyed this recipe. Thank you so much for sharing your awesome review with us. We appreciate you taking the time to write.
-Ameera and Robin 🙂
This fudge is really good, I added pecans because we love nuts. Thanks for this great recipe.
Hi there Louise 🙂
Woo hoo! We are SUPER excited you enjoyed this recipe. We appreciate you sharing your wonderful review. Love the additional of pecans! We love nuts too! Thank you so much for taking the time to write.
-Ameera and Robin 🙂
Delicious and so wonderfully fudgy! I had to make it in my VitaMix which was a bit of a challenge, but it all worked out just fine. I cut the maple syrup in half and it was still super sweet (even though I used semisweet dark chocolate chips) so next time will cut it down to just 1 Tbls. Best fudge ever!
Hi there Jen 🙂
Yaaaayyy! We are so thrilled that you enjoyed this recipe. Thank you so much for sharing your awesome review with us. We appreciate you taking the time to write.
-Ameera and Robin 🙂
This fudge is amaaaaaazing! Our grandchildren loved it! They didn’t even know it was healthy “candy”.😊So did their parents. This is a treat this Gigi will make and not feel guilty for feeding it to my family.
Hi there Karen,
YAYYYY!!! We are so happy that you enjoyed this recipe! Thank you so much for taking time to write us an awesome review.
-Ameera and Robin
Do you take the skins off the chick peas or just leave them on?
Hi there Karen 🙂
Thank you so much for reaching out to us. No, you do not need to remove the skins from the chickpeas. Thank you so much.
-Ameera and Robin 🙂
I can’t wait to try it! Does it matter if you use traditional cocoa powder or Dutch processed?
Hi there Jennifer,
Thank you for your question. We used traditional cocoa powder. You can use Dutch if you wish.
-Ameera and Robin
This fudge is delicious, you would never know it was made with chickpeas! I never thought i would find a delicious fudge recipe with no marshmallow cream or evaporated milk. I made the recipe just as it was and it was perfect. My next batch, i may try it with cashew butter, just to see the difference. This recipe is a keeper!
Hi there Lorinda,
YAYYYY!!! We are thrilled that you enjoyed this fudge. We love it too. Thank you so much for taking time to leave us an awesome review.
-Ameera and Robin
I’m looking forward to making this – it sounds wonderful! My issue is a peanut allergy. Can I leave the peanut butter out or sub something in its place? Thank you for any suggestions….allergies are so annoying!
Hi there Susan,
Thank you so much for your kind words about this recipe and for reaching out to us. We apologize for the late response. You could swap out another nut butter for the peanut butter. We have not tried this recipe with a seed butter substitute, it potentially could be too “runny” of a “butter” to hold up. But again, we haven’t tried it ourselves so it may or may not work with a seed butter.
-Ameera and Robin
How do I store this?
Hi there Elizabeth,
Thank you so much for reaching out to us. We apologize for the late response. In the blog under “Leftovers and Freezing,” we mention that it can be stored in a covered container in the fridge for up to 7 days. It can also be stored in the freezer.
-Ameera and Robin
BEST fudge i have ever had!!! its amazing, I normally don’t like fudge because its too sweet but this recipe is perfect!!!! I cant wait to share it this Christmas
Hi there Annette,
YAYYY!!! We are so happy that you enjoyed this recipe! We appreciate the awesome review of this recipe.
-Ameera and Robin
Can this be made with black beans instead of chickpeas?
Hi there Lorie,
Yes, but we have not kitchen tested ourselves. See Madeleine’s review below this one as she has tried it and enjoyed it.
Thank you.
-Ameera and Robin
Just want to thank you for the awesome Chickpea Fudge recipe. I’ve made it many times with puréed pinto beans, also black beans. I put cooked whole chickpeas in the mixture to be the “nuts”…that works really well! I cut it and wrap it into individual pieces the freeze them. In just mere minutes after taking a piece out of the freezer it is easy to bite into the incredible chocolate fudge taste and texture. This fudge recipe beyond amazing!! I can’t thank you enough!
Hi there Madeleine,
YAYYYYY!!! We are thrilled that you gave this recipe a try and tried out variations that you enjoy. Thank you so much for taking time to leave us a fantastic review. We truly appreciate it.
-Ameera and Robin