Vegan, no-bake, gluten-free, quick & easy.
A fudge base, layered with peanuts, chocolate ganache and dreamy peanut butter swirls!
This fudge is chewy and a perfect mix of sweet and salty!
Fudge has always been a special seaside treat for me. Looking back on holidays to Cornwall, me and my sister would always go into those small seafront candy stores and fudge shops and pick out the most random fudge flavours. It was so much fun, it definitely has a special place in my heart….and tummy!
This fudge has a caramel element which makes it sticky and ultra chewy, it’s delicious!
It’s cram packed with peanuts and peanut butter for that authentic ‘Snickers’ flavour and texture.
I’m sure you’ll love it!
Freezing time- 2 + 1/2 hours
Ingredients for the fudge
-320g of condensed coconut milk
-100g of peanut butter
-300g of light brown sugar
-100g of dairy-free butter
Ingredients for the ganache
-80g of dairy-free chocolate
-100g of coconut cream
-2 tablespoons of peanut butter
To make the fudge
Step 1- Line a small tin with greaseproof paper.
Step 2- Place the condensed coconut milk, peanut butter, light brown sugar and butter into a medium-sized saucepan, stir everything together on low/medium heat until the butter has melted and the sugar dissolves.
Step 3- Bring the mixture to a simmer, stirring continuously over medium heat for 10-15 minutes.
Step 4- Check your fudge is ready by filling a glass with ice cold water and using a teaspoon, spoon out some fudge and drop it into the water.
If you are able to roll the fudge into a ball, the fudge is ready.
If not, place the pan back onto the heat and cook for a few more minutes.
Step 5- Once the fudge is ready, place it into a large bowl or stand mixer and beat on high for 5 minutes until the fudge begins to set.
Step 6- Pour the fudge into your lined tin and level with a spoon or spatula.
Sprinkle chopped peanuts over the fudge (optional).
Step 7- Pop into the freezer whilst you make the ganache.
To make the ganache
Step 1- Open a can of coconut milk, drain the clear liquid and only use the thick white cream.
Step 2- Place the cream into a medium-sized saucepan, and heat on medium until it comes to a low boil.
Step 3- Place the dark chocolate into a heatproof bowl and pour over the hot cream.
Allow to sit for a few minutes then stir together.
The cream will melt the chocolate.
Step 5- Pour the ganache onto the fudge and level with a spoon or offset spatula.
Step 6- Melt some peanut butter and drizzle it over the fudge, using a toothpick or knife to swirl it around.
Step 7- Pop the fudge into the freezer for at least 2 hours to set.
Step 8- Once set, remove the fudge from the freezer, release it from the tin and cut into serving squares.
I cut mine quite small so it served a lot more people, but feel free to choose any size you like.
Store in a sealed container in the fridge.
Best eaten within 3 days of making.
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