This super delicious, creamy tasting vegan fudge is a breeze to prepare with a handful of staple ingredients. If you do not have peanut butter on hand, you can use sunflower butter, almond butter or cashew butter instead. It’s a versatile sweet treat to make any day of the week.

On The Laura Theodore Podcast, I share more tips and quick ideas for preparing this easy vegan dessert, along with recipes for an entire, tasty plant-based meal. Learn more and listen HERE.

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ABOUT THE RECIPE:

This fantastic vegan fudge is a rich treat that fills the bill when a decadent dessert is called for. It’s full of healthful ingredients too, making it a fun afternoon snack for kids and adults alike.

Makes 16 pieces, or 8 to 10 servings

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INGREDIENTS:

3⁄4 cup smooth or chunky peanut butter (see note for substitutions)
1⁄3 cup maple syrup
3½ ounces (about 1 large bar) vegan dark chocolate (snack-style bar, not unsweetened baking chocolate, 55% to 75% cacao), chopped
1⁄3 cup salted or unsalted roasted sunflower seeds
1⁄4 cup raisins (see note for substitutions)

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INSTRUCTIONS:

Lightly coat an 8-inch square baking pan with vegan buttery spread. Put the peanut butter and maple syrup in a large bowl and stir vigorously until well combined.

Melt the chocolate in a double boiler over medium-low heat. Pour the chocolate into the peanut butter mixture and stir until thoroughly combined. Fold in the sunflower seeds and raisins. Transfer to the prepared pan. Spread in an even layer and smooth the top. Score the surface at 2-inch intervals with a table knife; this will make it easier to cut the fudge after it has set.

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Cover with foil and refrigerate until firm enough that the fudge holds its shape when cut, about 30 minutes to 1 hour. Serve chilled. Stored in an airtight container in the refrigerator, the fudge will keep for about 1 week.

Chef's note: If desired, you may use creamy sunflower butter, almond butter, or cashew butter in place of the peanut butter.

Chef's note: If desired, you may use sweetened dried cranberries, dried cherries, or pitted and chopped dates in place of the raisins.

Ingredients

Directions

1

ABOUT THE RECIPE:

This fantastic vegan fudge is a rich treat that fills the bill when a decadent dessert is called for. It’s full of healthful ingredients too, making it a fun afternoon snack for kids and adults alike.

Makes 16 pieces, or 8 to 10 servings

2

INGREDIENTS:

3⁄4 cup smooth or chunky peanut butter (see note for substitutions)
1⁄3 cup maple syrup
3½ ounces (about 1 large bar) vegan dark chocolate (snack-style bar, not unsweetened baking chocolate, 55% to 75% cacao), chopped
1⁄3 cup salted or unsalted roasted sunflower seeds
1⁄4 cup raisins (see note for substitutions)

3

INSTRUCTIONS:

Lightly coat an 8-inch square baking pan with vegan buttery spread. Put the peanut butter and maple syrup in a large bowl and stir vigorously until well combined.

Melt the chocolate in a double boiler over medium-low heat. Pour the chocolate into the peanut butter mixture and stir until thoroughly combined. Fold in the sunflower seeds and raisins. Transfer to the prepared pan. Spread in an even layer and smooth the top. Score the surface at 2-inch intervals with a table knife; this will make it easier to cut the fudge after it has set.

4

Cover with foil and refrigerate until firm enough that the fudge holds its shape when cut, about 30 minutes to 1 hour. Serve chilled. Stored in an airtight container in the refrigerator, the fudge will keep for about 1 week.

Chef's note: If desired, you may use creamy sunflower butter, almond butter, or cashew butter in place of the peanut butter.

Chef's note: If desired, you may use sweetened dried cranberries, dried cherries, or pitted and chopped dates in place of the raisins.

Peanut Butter Fudge
Watch Laura prepare her Vegan Peanut Butter Fudge recipe – now on YouTube!
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary EditionLearn more about this wonderful book and buy a signed copy HERE.
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