Creamy Vegan Chocolate Peanut Butter Fudge Bars.
Ingredients
- 2 cups raw cashews
- 1 (13.5 ounce) can coconut milk
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons instant coffee or espresso powder
- 2 teaspoons vanilla extract
- 1/4-1/2 cup real maple syrup
- 1/2 cup creamy peanut butter
- 12 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
- sea salt
Shop ingredients
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Instructions
- 1. Place the cashews in a medium pot and cover with water. Bring to a boil over high heat. Boil 2 minutes, then cover and remove from the heat. Let the cashews soak for 30 minutes or up to overnight. Drain well.
- 2. Line a 9×9 inch square baking dish with parchment paper.
- 3. Add the drained cashews, coconut milk, cocoa powder, instant coffee, vanilla, and maple syrup to a high-powered blender. Pulse until smooth and creamy, scraping down the sides as needed, about 5 minutes. Taste, adding more maple syrup if needed to sweeten. Pour evenly into the prepared pan.
- 4. Drizzle the peanut butter over the chocolate, then use a knife to lightly swirl the peanut butter through the chocolate. Cover and freeze for 3 hours, until firm. Cut into 16 bars, then place on a parchment lined baking sheet. Freeze another hour, until firm.
- 5. To make the chocolate shell. Melt the chocolate and 1 tablespoon coconut oil in the microwave until melted. Let cool 10 minutes. Remove the bars from the freezer and cover/dip in chocolate. Sprinkle with sea salt. Keep in the freezer until ready to eat!
Source
Original recipe: View Original