Peanut Butter Fudge

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

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.

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

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.

Peanut Butter Fudge
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