This healthy Chocolate Peanut Butter Fudge is creamy and easy to make. This recipe doesn't require sweetened condensed milk. It is a healthier, yet decadent treat that is also vegan.
Prepare a 8x4-inch loaf pan by lining it with wax paper or parchment paper.
In a small saucepan melt the coconut oil until liquid. Don't heat it too much.
To the melted coconut oil add the dairy-free milk, PB2 with cocoa, cocoa powder, vanilla and salt. Whisk these to combine. Don't worry if the mixture thickens a lot.
Now add the maple syrup (or agave) and stir. The mixture should turn into a smooth and creamy fudge texture.
Pour the chocolate peanut butter fudge into the prepared loaf pan and chill in the fridge or freezer until set. It takes about an hour in the freezer, 3-4 hours in the fridge. Then cut into squares. Store in the fridge or freezer.
I decorated the fudge with a drizzle of reconstituted PB2 with cocoa and crushed freeze-dried strawberries.