Vegan Four-Ingredient Festive Fudge
Ingredients
- 200g vegan chocolate (60%+ cocoa)
- 1/2 cup natural peanut butter
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup
Extras
- Chocolate covered salts or mini Easter eggs
- 8 gingernut biscuits
- Handful of vegan marshmallows
Preparation
Finely chop the chocolate and place it in a heatproof bowl with coconut oil. Place the bowl on top of a saucepan with 2 cm of water. Bring the water to a boil, then reduce to a simmer. Melt the chocolate slowly and gently, avoiding it getting too hot. Once melted, remove from the heat.
Add peanut butter and mix until smooth. Add the maple syrup, ensuring the chocolate and syrup are at similar temperatures to prevent seizing. Mix until smooth, then fold in the extras.
Pour the fudge into a tin of your choice, such as a 15cm square one. Top with extra marshmallows, biscuits, and mylk chocolate for decoration. Set in the fridge for 4 hours.
Storage tips
The fudge will keep in the fridge for up to 2 weeks or in the freezer for a couple of months.
Additional tips
This fudge can be prepared in just 10 minutes and is easily made Easter-themed by adding mini chocolate eggs.
