BURN bites: easy VEGAN peanut butter fudge

We have been searching high and low for a healthy holiday recipe that was both simple to make and satisfying to our tastebuds. As you can imagine, this was no easy feat, but we believe we've found success in this surprisingly delicious peanut butter fudge.

Now don't get us wrong, we are well aware that any recipe which calls for chocolate, peanut butter, and powdered sugar is a far cry from a veggie platter, but we'd much prefer to highlight the protein and antioxidants found in every bite of these crispy vegan squares.

Perfect for sharing, these yummy treats fit well within the confines of most fad diets and are pleasing to even the pickiest of eaters. Enjoy!

what you'll need: 

the equipment...

9X9 in baking dish

parchment paper

medium sauce pan

for the peanut butter crisp layer...

1 c. all natural smooth peanut butter

1 c. powdered sugar

1/2 c. coconut butter

1/4 t. sea salt

2 c. crispy rice cereal

for the chocolate peanut butter layer...

1 c. vegan chocolate chips

1/4 c. all natural smooth peanut butter

1 t. coconut oil

for the garnish...

sea salt

how to make it happen:

Line baking dish with parchment paper.

In saucepan, melt coconut and peanut butters over medium-high heat - stirring continuously.

Once butters are fully combined, slowly add powdered sugar 1/4 at a time.

Add sea salt and then bring mixture to a boil.

Continue to stir at boil for 3 minutes.

Remove from heat and add 2 cups of crispy rice cereal.

Transfer mixture to your parchment lined dish and refrigerate for 30 minutes.

While your crispy peanut butter is cooing, melt vegan chips and remaining ingredients in a microwave safe dish at 30 second increments (removing to stir and then placing back in microwave) until chips are completely melted and mixture is combined.

Remove the peanut butter crisp layer from your refrigerator and cover with the melted chocolate peanut butter. 

Chill fudge for 3 hours before cutting into bite-sized squares and sprinkling with sea salt.*

 

*This recipe was adapted from My Healthy Happy Home.