5-Minute Vegan Fudge. | My Little Celebration

If there was a city wall surrounding my three favorite flavors – banana, chocolate and peanut butter – protecting them from evil flavor intruders, coconut would be the fourth straggler trying to fight its way inside the perimeter via moat, horse and cannon. He, is, determined.

That’s how much I like coconut. A lot. But perhaps not as much as my beloved banana-chocolate-peanut butter trio. You gotta admit, they do have a good thing going on and I’m not one to disrupt it.

BUT, this recipe gives my top three a serious run for their money because although my flavor three musketeers are included in this decadent recipe, coconut is the true star. And oh my what a star it is.

You see, this fudge is a simple mix of purely delicious ingredients.

Coconut.
Cocoa powder.
Peanut butter.
Banana.
And a few other touches for more depth of flavor.

And somehow when you bite into a square, you can taste almost every element involved. It’s kind of, magical.

Now this fudge isn’t made like traditional fudge. Obviously, because it’s vegan for starters.

But there’s no cooking.
No butter.
No refined sugar.
And requires nothing you probably don’t already have in your pantry right now.

Plus, it comes together in 5 minutes and can be eaten straight from the blender, if you dare.
But I recommend giving it a freeze so it’s like fudge ice cream. Mmmmm, fudge ice cream. Who wouldn’t love that?

I was a little skeptical at first when I plunged my finger into the mix and gave it a taste.
Fudge? Yeah, it tasted kind of like fudge but I didn’t know if the finished product would be anywhere close to the real thing…

But after some serious time in the ice box, my opinions changed.
The freeze seemed to magically transform this otherwise healthy batter into pure fudgey heaven.

The coconut is apparent first.
And then you get a hint of chocolate.
And next, the peanut butter dances on your tongue.
And last you’re left with a few rich chocolate notes from the chips on top.
Ahhhh, pure delight.

Pure, pure delight.

Find the full recipe over at Cookie and Kate.

I followed her recipe closely, making my own coconut butter from unsweetened coconut flakes. The only changes I made were adding 2 more Tablespoons of peanut butter {crunchy style}, and sprinkling a few chocolate chips on top {keep these dairy-free if going vegan}.

Kate noted that if you refrigerate the fudge it takes on more of a mousse-like texture, which I didn’t try. But I was very pleased with the frozen version. I let it set out for 10 minutes before slicing and digging in. And oh my, I think I’m in love.

Enjoy! -Dana.