Creamy Vegan Chocolate Peanut Butter Fudge Bars You’ll Love

Deliciously rich and creamy, these Creamy Vegan Chocolate Peanut Butter Fudge Bars are the perfect guilt-free dessert.

Scale

Cook Mode Prevent your screen from going dark

Soak the cashews in a medium pot by covering them with water. Bring to a boil over high heat and let them bubble for 2 minutes. Then, cover and set aside for 30 minutes or up to overnight. Drain well after soaking.
Prepare your baking dish by lining a 9×9 inch square dish with parchment paper.
Blend the drained cashews, coconut milk, cocoa powder, instant coffee, vanilla extract, and maple syrup in a high-powered blender. Pulse until the mixture is smooth and creamy, about 5 minutes. Taste and add more maple syrup if you’d like it sweeter. Pour the mix into the prepared pan.
Drizzle the creamy peanut butter on top of the chocolate mixture. Use a knife to gently swirl the peanut butter throughout the chocolate layer. Cover and freeze the mixture for 3 hours or until firm. Once set, cut into 16 bars and place them on a parchment-lined baking sheet. Freeze for another hour.
Melt the dark chocolate and 1 tablespoon of coconut oil in a microwave-safe bowl until smooth. Let it cool for 10 minutes before removing the bars from the freezer. Dip or cover each bar in the melted chocolate, then sprinkle with sea salt. Keep the bars in the freezer until you’re ready to serve them!