If you love sweet desserts for the holidays, you'll love this 2 Ingredient Vegan Peanut Butter Fudge recipe! It is incredibly easy to make!
Sweet and Rich
Normally I gravitate towards chocolate or a combination of chocolate and peanut butter when I am craving something sweet. I was out of cacao powder and chocolate chips when I decided to make this, so I figured why not make peanut butter fudge.
This 2 Ingredient Vegan Peanut Butter Fudge is so much better than I imagined. It is sweet and rich - everything you expect fudge to be.
If you like sweet desserts, than you have come to the right place! These irresistible delights will satisfy your sweet tooth in one bite.
If you have ever had sweetened condensed coconut milk, than you'll know what I am talking about. When coconut milk is sweetened and condensed it becomes thick and rich. Add it to peanut butter and you have a caramel flavored decadent treat.
Making vegan peanut butter fudge couldn't be any easier. If you've never made dairy free fudge before, you'll be happy to know how simple it can be.
How to Make This Recipe
- Heat sweetened condensed coconut milk and peanut butter on the stovetop.
- Pour mixture into a plastic wrap lined dish.
- Put in the freezer to set.
- Cut into squares and enjoy!
Easy, right!
Other Holiday Recipes You Might Like
- Vegan Nog
- Low Carb Vegan Almond Cookies
- Mint Chocolate Coffee Creamer
- Chocolate Low Carb Vegan Fudge
Recipe
This 2 ingredient fudge with peanut butter and condensed coconut milk is sure to be a hit. Give it as a gift or treat yourself.
My Super Moist 2 Ingredient Chocolate Cake is another easy recipe that is sweet and rich!
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You May Need:
2 Ingredient Vegan Peanut Butter Fudge
Ingredients
- 11.25 ounce can of sweetened condensed coconut milk (1 cup)
- 1 cup peanut butter
- 2 pinches of sea salt divided
Instructions
- Pour sweetened condensed coconut milk, peanut butter, and one pinch of salt into a saucepan over medium heat. Stir well to combine. Stirring constantly, bring to a simmer. Remove from heat.
- Pour into a plastic wrap lined 6x6" baking dish (or similar size). Sprinkle the other pinch of sea salt on top. Place in the freezer to set.
- Lift out fudge by the plastic wrap. Cut into squares. Store in the freezer for best consistency.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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Joan Cajic says
Love them, need to make these.
Jennifer Brown says
Hope you start feeling better soon! This Fudge looks delicious and I just love that it’s only 2 ingredients! Thanks for sharing!
Willow Moon says
Thanks Jennifer! I have an ortho appt. tomorrow to find out when I can start walking again.
Jenn Wang says
Wow this looks so delicious! And better yet, when I make these my vegan friends can enjoy them too. 🙂 Thanks for sharing!
Jenn
Willow Moon says
Thanks Jenn, I hope you and your friends like them as much as I do!
Diana Tidswell says
Peanut butter is my favorite! I would love to try it!
Bacheca BBIncontri Milano says
Great recipe. I'll surely try it this Christmas. Thanks for sharing!
Louise Visscher says
Sorry to hear of your mishap. Hope you heal quickly. I ALWAYS enjoy your recipes Can't wait to whip this one up. Thank you!
Willow Moon says
Thanks Louise, I appreciate it!
Rachelle Heartte says
Wow, just reading this post& recipe - I also am recovering from several bad fractures in my shoulder & arm after falling the first time in my life! Definately share your challenges! This recipe sounds great! Thanks for continuing to create!!
Willow Moon says
Thanks Rachelle! I wish you a fast recovery!
Liz says
Hi, can I use cashew or almond butter?
Willow Moon says
I don't see why not!
Ziya Empereur says
Can I use normal coconut milk instead of condensed ?
Recipe looks awesome btw!
Can't wait to try!
Willow Moon says
I only used the condensed, which makes the fudge really sweet. You could try normal coconut milk. If you do you will want to start with a lot less - like maybe half the liquid, since condensed coconot milk is condensed down.
Tanya says
I am obsessed with this recipe!!! It is hard to keep around because it gets eaten up so fast. 🙂 Thanks for sharing!
Willow Moon says
Thanks Tanya, I'm so glad that you like it!