Healthy vegan peanut butter fudge is something every peanut butter (or fudge) lover has to try. It is SO easy to make, so much healthier than traditional fudge, requires no heating and contains only 5 ingredients (or 5, if you want the optional choc top). I add medicinal mushrooms to mine, but these are a completely optional ingredients so I have not included them as an essential ingredient.
Fudge takes me back to my childhood, specifically the annual Melbourne show. We would make the trip into the show bi-annually, and my favourite part was indeed hunting down the huge fudge stands. They always had taste testers of every flavour and thus it was guaranteed that i would eat my share in samples from every table before I made my decision. It was also a given that I’d feel ill after, but it was so worth it.
These days, I like my fudge with a whole lot less butter ad sugar, but still with that same satisfying taste and texture we associate with traditional fudge. This recipe truely highlights both the health and taste factors to a tee, and like I said- it is so simple to make.
Ingredients for the healthy vegan peanut butter fudge
All you need is 4 simple ingredients:
- Smooth, natural peanut butter. I like this one, but you choose whatever variety you like.
- Pure maple syrup– my favourite sweetener, and so delicious when combined with peanut butter
- Plain vegan protein powder. I like to use biofermented and/or sprouted protein powder. I don’t recommend using flavoured protein powder of any sort, as it will alter the taste. This one here is my fav.
- Coconut oil. I use virgin, but you can use refined coconut oil if you don’t enjoy the coconut flavour
- Pure vanilla extract. Vanilla goes in every sweet snack in my opinion, but actually I have made these without any vanilla at all and they are still super delicious.
- Dark chocolate– totally optional! You can add a chocolate layer if you like, or not. I make other versions depending on my mood and find them equally delicious.
Using medicinal mushrooms in the healthy vegan peanut butter fudge
While totally optional, adding medicinal mushrooms to your healthy snacks is a great way to add plant based superpowers to your food. Medicinal mushrooms are one of my favourite ways to do this, and I have been taking them for over 10 years (!), a while longer than they have been a in vogue health food. The medicinal qualities of teh humble mushroom are myriad, and vary with each type.
You can absolutely use whatever mushrooms you have, but take note that some are more bitter than others and thus have more potential to alter this super delicious fudge into something decidedly less palatable. For that reason, I like to use one of the following two medicinal mushrooms:
The mild taste of lions mane works wonderfully when added to sweet snacks, and it is my preferred edition to this Healthy vegan peanut butter fudge. Traditionally used iN china and Japan to support digestive health, Lions Mane is renowned for stimulating nerve growth production and thus supporting brain and nervous system health. Check out the one I use here.
Reishi is my pick for adding to the chocolate layer. It has a more bitter taste than lions mane, but for that reason the strong flavours within dark chocolate are the perfect pair. Reishi is strongly adaptogenic (meaning it improves our ability to deal with life stressors), antioxidant, anti-inflammatory and immune boosting. Simply add 1 tsp to the chocolate topping during the melting process.
I hope you enjoy this recipe as much as we do. As always, we welcome any questions, reviews and feedback in the section below.
If you’re after some other healthy, vegan snack ideas, you might like:
- No bake red velvet slice
- Oil free banana cake muffins
- Raw raspberry chocolate slice
- Superfood seed snack bars
Healthy, vegan peanut butter fudge that is made with only 5-6 ingredients. This recipe is no bake, protein rich and SO EASY. This can be made grain free (it is naturally gluten free) and paleo.
375g (1 1/2 cups) smooth peanut butter
50g (1/2 cup) plain, vegan protein powder (unflavoured) *see notes
150g (1/2 cup) pure maple syrup
105g (1/2 cup) coconut oil, virgin or refined
1 tsp pure vanilla extract, optional
1–2 Tbsp reishi or lions mane mushroom *optional
100g vegan dark chocolate *optional
1 tsp coconut oil *optional
- Note- I always recommend using kitchen scales to make my recipes, as I do, except for small quantities measured by metric spoons. I use an Australian standard cup size.
- Grease and line a small tray (I use a 20cm square one) with baking paper and set aside. If your coconut oil is solid you will need to melt it. Add to a saucepan and gently melt over a low flame, then remove from the heat and allow to cool to around 40 degrees. If you don’t have a thermometer just test with your finger. The oil should feel around body temperature.
- In a large mixing bowl add all the ingredients except the dark chocolate and 1 tsp coconut oil. Use a wooden spoon and mix together well. Once uniform pour into the lined tray. Use a rubber spatula to ensure you scrape the entire contents of the bowl into the tray, then spread to make an even layer.
- To make the optional chocolate layer bang the unopened chocolate bar on the bench to break it into small pieces, then add them to a heat proof bowl with the 1 tsp coconut oil. Set bowl over a pot of just simmering water, ensuring the bowl does not touch the boiling water. Melt gently over a low flame, stirring throughout. Once melted pour onto of the peanut butter layer and set in the fridge for 2+ hours.
- Once the fudge has set use a hot, sharp knife to cut into desired serving sizes. Store in an airtight container in the fridge for up to 1 month.
The chocolate topping is completely optional. I make both versions regularly, they are equally as yum.
To make this grain free or paleo, choose a plain/unflavoured paleo protein powder.
If you don’t have plain protein powder you can exchange for oat flour. I have not tried this, but it should work.
While pure maple syrup is preferred, and liquid sweetener will work; rice malt syrup, agave, honey or coconut nectar.
Peanut butter could be exchanged for any smooth, runny nut/seed butter but I have not tried any other versions. If you do, let me know how it works in the comments.
Keywords: vegan, fudge, peanut butter, healthy recipes,