Chocolate Peanut Butter Vegan Fudge

The recipe starts by melting chopped sugar-free chocolate with full-fat coconut milk until smooth and shiny, either in the microwave or over a bain-marie. Vanilla extract, instant espresso powder, and salt are stirred in for flavor depth. Lakanto sugar, Swerve, or coconut sugar is added next to sweeten the mixture. This chocolate base is poured into a parchment-lined 8x8 inch pan.

Warm peanut butter is drizzled over the top in a zigzag pattern and then swirled through the chocolate with a butter knife to create marbled layers. The fudge requires refrigeration for at least five hours or overnight to set firmly. Once set, it is cut into sixteen squares.

This fudge yields a dense, creamy texture with a balanced bittersweet peanut butter flavor. It should always be kept refrigerated to prevent melting and can be stored in the freezer up to three months. This method allows for a make-ahead treat that stays fresh and sliceable. Optional mix-ins such as nuts, dried fruit, seeds, or coconut flakes can be folded in before setting for added texture and flavor variety.