Looking for a quick decadent dessert with minimal ingredients?! Well look no further than this three ingredient peanut butter fudge! Made with Happy Day Chocolate, peanut butter, and coconut milk.... and the best part, it’s vegan and gluten free!
1 can Thai Brand Coconut Milk (or other brand that contains guar gum, helps set the fudge)
1 t. Vanilla (optional)
4 T. Peanut Butter
1 T. Maple Syrup (optional)
Place milk in heavy bottomed sauce pan and bring to a simmer.
Turn off heat, and stir in chocolate and optional vanilla.
Stir until melted through and well combined.
Line an 8x8 baking dish with parchment and pour in chocolate mixture.
In a separate bowl stir together optional maple syrup and peanut butter.
Take one teaspoon at a time and drop onto fudge in sections. It will partially sink to the bottom.
Refrigerate until set. About 2-4 hours. Can freeze to speed up time.
Meet Christina Murray:
Culinary coach, activist, and of course chef, Christina Murray is a woman of many roles. Currently she is the executive chef developing a sustainable curriculum utilizing produce from an urban garden in Boise, Idaho. She is a recipe developer utilizing ingredients that go directly from seed to plate (or from garden to the home kitchen). Christina received her classical training from top ranked International Culinary Center (formerly the French Culinary Institute) graduating with honors. She also attended the New School in Manhattan earning a Bachelor of Science in food politics and graduating with honors. More recently she earned a Culinary Health Education Certificate from Harvard Medical School. Utilizing her education, she will reconnect people to their local food systems in hope of fostering a healthier relationship with food.