Vegan fudge. What a concept! I remember looking at the different kinds of overpriced fudge at Disney and begging my mom to buy it for me. There were so many different kinds! My favorite was always chocolate peanut butter. So since going vegan it’s been my mission to recreate things I loved in my non-veg days into cruelty free treats that make me both fat and nostalgic.
1 cup canned coconut milk, chilled
3 cups carob or vegan chocolate chips. I used a mix of both.
3 cups powdered sugar
1/3 cup plus 2 tablespoons unsalted peanut butter
1 teaspoon vanilla extract
2 teaspoons sea salt
Kosher salt for topping (optional)
In a sauce pan bring the coconut milk to a low boil on medium heat. Add the carob/chocolate chips one cup at a time. Stir in peanut butter, sea salt and vanilla. Turn off the heat and stir until the mixture is smooth.
Sift your powdered sugar into a bowl. Pour in the chocolate mixture and mix together using a hand mixer.
Once smooth, pour the mixture into a 8×8 dish coated with wax paper or tin foil. Sprinkle with kosher salt if desired. Refrigerate for 24 hours.