These vegan mocha peanut butter fudge bars will be your new favourite sweet snack
A batch of this vegan mocha fudge won’t last long. With crisp rice pieces and a luxurious peanut butter drizzle, you’ll keep coming back for more!
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These coffee-infused chocolate fudge bars are sweet and creamy, contrasting beautifully with the crunchy puffed rice that hides within.
The fudge is finished beautifully with a sweet peanut butter drizzle. Perfect served with a coffee, or boxed up as an edible gift.
Servings: 16
Rating:
Servings: 16
Ingredients
Method
Ingredients
(Servings: 16)
- For the fudge:
- 14.6875 14.6875 ml coconut oil
- 6.25 6.25 g unsweetened cocoa powder
- 23.75 23.75 g maple syrup
- 4.6875 4.6875 g agave nectar
- 0.1875 0.1875 tsp coffee extract
- 0.125 0.125 tsp vanilla extract
- 0.0625 0.0625 tsp sea salt
- 1.5625 1.5625 g crisp rice cereal
- For the peanut butter drizzle:
- 0.125 0.125 Tbsp coconut oil
- 3.75 3.75 g peanut butter
- 0.25 0.25 tsp maple syrup
Method
To make the fudge:
- Line an 8-inch square brownie pan with two pieces of parchment paper, one going each way.
- In a small saucepan, gently melt the coconut oil over low heat (in summer it may be liquid already and you can skip this step).
- Then whisk in the cocoa powder, maple syrup, agave, extracts, and salt. Once the mixture is smooth, remove the pan from the heat and stir in the crisp rice cereal.
- Pour the mixture into the prepared pan, smooth out the top, and then freeze for 10 to 15 minutes, until the chocolate is solid.
To make the peanut butter drizzle:
- In a small saucepan, gently melt the coconut oil over low heat. Whisk in the peanut butter and maple syrup. Scoop the drizzle into a zip-top plastic bag and seal.
- Remove the fudge from the freezer. Lift the parchment paper up and out of the pan and transfer to a cutting board. Cut the fudge into 2-inch squares and place the bars on a plate.
- Snip a tiny hole in the corner of the plastic bag and drizzle the peanut butter mixture onto the bars (you can also try drizzling it with a spoon, if desired). Return the bars to the freezer until the peanut butter drizzle is solid, about 5 minutes. The bars will melt slightly at room temperature, so serve them straight from the freezer or fridge.
Nutritional information per 100g: calories 576, fat 47g, saturates 37g, carbohydrates 29g, sugars 18g, protein 6.5g, salt 0.24g
Sweet tooth not satisfied? Try making this vegan honeycomb
