Vegan Peanut Butter Chocolate Fudge Cookies Recipe
Handmade Creamy Vegan Chocolate Peanut Butter Fudge Bars are the healthy vegan summer snack we should all freeze. Made with 9 pantry staples: velvety coconut milk, maple syrup, chocolate, espresso powder, vanilla, and nutty-salty peanut butter. It never gets easier.
Ingredient
– 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
Direction
1
Cover cashews in water in a medium pot. Boil on high. Cover and remove after 2 minutes of boiling.
2
Soak cashews for 30 minutes or overnight. Drain well.
Use parchment paper to line a 9x9 inch baking dish.
3
Blend drained cashews, coconut milk, cocoa powder, instant coffee, vanilla, and maple syrup. Pulse 5 minutes until smooth and creamy, scraping sides as needed.
4
Taste and add maple syrup to sweeten. Put evenly in the pan. Drizzle peanut butter over chocolate and lightly swirl with a knife.
5
Cover and freeze 3 hours until firm. Cut 16 bars and place on parchment-lined baking sheet. Freeze another hour until firm. To manufacture chocolate shell.
6
Microwave the chocolate and 1 tablespoon coconut oil until melted. Cool 10 minutes. Unfreeze the bars and dip them in chocolate. Season with sea salt. Store in the freezer until eating!