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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 135.8
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 44.4 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.3 g

View full nutritional breakdown of Vegan Double Chocolate Peanut Butter Fudge calories by ingredient
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Vegan Double Chocolate Peanut Butter Fudge

Submitted by: MADDY_AVENA

Introduction

ADAPTED FROM VEGNEWS.COM: I changed the recipe, adding 50% more melted chocolate as a swirl along with 2 Tbsp of peanut butter, also swirled in. Original recipe had too little of a chocolaty taste and too much taste of the cream "cheese". ADAPTED FROM VEGNEWS.COM: I changed the recipe, adding 50% more melted chocolate as a swirl along with 2 Tbsp of peanut butter, also swirled in. Original recipe had too little of a chocolaty taste and too much taste of the cream "cheese".
Number of Servings: 24

Ingredients

    8 ounces soy cream cheese
    4 cups powdered sugar
    1 teaspoon vanilla
    1 cup vegan chocolate chips

    1/2 cup very dark chocolate, melted with 1 Tbsp any kind of milk
    2 Tbsp smooth peanut butter



Directions

Line an 8-inch square pan with wax paper. In a food processor, blend soy cream cheese, powdered sugar and vanilla, processing until smooth.
In microwave or double boiler, melt chocolate chips. Pour melted chocolate into cream cheese mixture and process until smooth.
Pour mixture into prepared pan. Heat the peanut butter by microwaving in 15 second increments until is is thinner and will spread easily. Using a butter knife, cut the peanut butter into the fudge in swirls.
Working quickly, melt the broken dark chocolate and 1 Tbsp rice or soy milk in the microwave until it starts simmering. Remove immediately and whip with a fork until very smooth. Using the same butter knife, cut the chocolate into the fudge, swirling over and around the peanut butter.
Refrigerate until firm. Pull wax paper out of pan. Cut fudge into bite-size pieces. Store in refrigerator in an airtight container.

Number of Servings: 24

Recipe submitted by SparkPeople user MADDY_AVENA.





TAGS:  Vegetarian Meals |

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