5 Ingredient Vegan Rocky Road Fudge

Posted by in Chocolate, Christmas, Cooking, Super Bowl Sunday, Sweets | 0 comments

 

 

 

 

 

 

 

 

 

Hello & Happy Thursday!!

 

 

 

 

 

 

I’ve been on a mission to create some easy decadent recipes! I typically oscillate between savory and sweet concepts to offer diversity within the recipes. Being 5 1/2 months pregnant my energy comes and goes, but we all love an effortless recipe and this new vegan Rocky Road Fudge doesn’t disappoint! 

 

Fudge is typically made with heavy cream and other ingredients, but you can easily make it with just a handful of ingredients. While I’m not big into chocolate, never have been fond of rocky road anything, this fudge is just SO GOOD. 

 

 

 

 

 

 


 

What’s fab about this fudge, is everything! It’s quick, easy, affordable, packs minimal ingredients, has texture, aesthetic appeal, is salty, sweet, perf for any season, perf for entertaining, can easily be made in bulk, will turn even the rocky road haters into lovers after the first bite!!


 

 

If you love quick and easy vegan dessert concepts or all things rocky road, you’re going to love this new vegan Rocky Road Fudge!!

 

 

 

 

 

 

Why this recipe rocks: 

 

 

 

Quick

Easy

Minimal ingredients

Affordable

Perf for entertaining 

Can easily be made in bulk

No heavy cream

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields 10 pieces

Vegan Rocky Road Fudge

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 cups lily's dark chocolate chips
  • 1 cup creamy peanut butter
  • 4 cups vegan My Dandies miniature marshmallows
  • 3/4 cup roasted peanuts 
  • 1 tbsp coconut oil

Instructions

  1. Grease a 9 x 9 inch pan.
  2. Heat chocolate chips, coconut oil, and peanut butter over very low heat in a medium saucepan until chips are completely melted. You can also place in a microwave safe bowl and heat for 1 minute, stirring every 15 seconds. Remove from heat. Stir in marshmallows and peanuts. 
  3. Pour into prepared pan. Wrap and place in the refrigerator to cool for 30 minutes. Cut and Enjoy!

Notes

Try and avoid any dry natural peanut butter or almond butter For a smooth top like mine simply melt chocolate and peanut butter together and pour over the top.

Nutrition

Calories

5366 cal

Fat

297 g

Carbs

588 g

Protein

113 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1302
http://www.eatdrinkshrink.com/cooking/vegan-rocky-road-fudge

 

 

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