Whenever there is any type of holiday, you just know that I head straight to my kitchen and bake. Not that I’m not always baking anyways. I just stock up on the goodies when I can find the time.
Something I haven’t made in a while is fudge. Why? Who knows. But now that it’s starting to heat up here in Toronto, I needed something that won’t heat up my kitchen. And fudge is perfect for that.
Okay, technically this isn’t fudge in the traditional sense. This doesn’t have the sweetened condensed milk that your typical fudge has. Depending on what chocolate chips you use, you can make this vegan and gluten free.
And plus the chocolate and peanut butter combo? You know that is my favourite combo, right? Almost every time you see a recipe involving chocolate, there will most likely be peanut butter in it. I seriously can’t get enough.
In fact if you look at my breakfast this morning, you would see toast with chocolate reeses spread. Aka: the best spread ever. Nutella really needs to partner with a peanut butter company and mix their spread with peanut butter. I would buy it in a second.
This fudge is seriously addicting. Rich without being overly sweet (because of the peanut butter) and it makes quite a lot. I cut it into 25 fudge squares, but feel free to cut it into smaller squares if you are like my mom and can’t have a lot of a rich sweet at once.
This pairs perfectly with coffee or tea. And it is so easy to make! I can’t stress this enough. The prep work barely even takes a minute. You can make it in less than 5 minutes easy. The hardest part is waiting for them to cool in the fridge.
But as soon as this is hardened, they will be gone in no time.
I am trading off having a bikini body for making devilishly good no bake treats this summer. I think I made the right decision!
Vegan peanut butter, chocolate and oats fudge. Gluten free, and made with cranberries and super easy to make.
- 1 cup crunchy peanut butter
- 2/3 cup honey
- 1/2 cup coconut oil
- 1 cup old fashioned oats
- 1 1/4 cups chocolate chips
- 2/3 cups dried cranberries
Line an 8×8 baking pan with parchment paper and set aside.
Place the peanut butter, honey and coconut oil in a microwave safe bowl. Heat for 2 minutes, removing every 30 seconds to stir.
Mix in the oats, chocolate chips and cranberries until the chocolate is melted. Pour into the prepared baking pan and place in the refrigerator to harden, around 2 hours.
Adapted from Amy New Nostalgia
What you’ll need to make this: