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Wife Mama Foodie

Making Healthy Taste Good

Vegan, Dessert, Dairy-Free

September 26, 2019

Chocolate and Peanut Butter Swirl Fudge

This fudge is simple to make and combines the delicious flavor of chocolate and peanut butter! Vegan friendly and is less sweet than traditional fudge. 

Chocolate and Peanut Butter Swirl Fudge | Vegan and Gluten FreeTo me, my grandma was the best cook. I would watch her in in the kitchen and was amazed by her ability. She never measured, but instead made everything by sight, feel, and taste. One of my favorite things she used to make was peanut butter fudge. It was truly the best I’ve ever had. It consisted of sugar, cocoa, and milk, which she cooked in a pot until until it reached the “soft ball” stage. She tested it by dropping a spoonful of the fudge mixture into a cup of cold water. She’d pinch it together with her fingers and if it held together in a soft, pliable ball, the fudge was done. Then she beat in some butter and vanilla, then the peanut butter. She wouldn’t mix the peanut butter in all the way though, leaving thick swirls marbled into the fudge.

Those were obviously my favorite parts! 😋

Chocolate and Peanut Butter Swirl Fudge | Vegan and Gluten FreeChocolate and Peanut Butter Swirl Fudge | Vegan and Gluten FreeI make her fudge from time to time, but as it’s mostly made of sugar, I find it’s a little too sweet for my taste these days. So, whenever I get a craving for grandma’s fudge, I make a version of this easy dairy-free fudge instead, which uses chocolate chips over sugar and cocoa. It makes the fudge much more chocolatey and less sweet. Plus, if you use coconut milk and dairy-free chocolate chips, the fudge is completely dairy-free and vegan friendly. 

Chocolate and Peanut Butter Swirl Fudge | Vegan and Gluten Free Chocolate and Peanut Butter Swirl Fudge | Vegan and Gluten FreeThis fudge at room temperature is pretty soft, (my fave!) but I keep it stored in an airtight container in the fridge, which keeps it firm. You can eat it cold or leave it out for 15–20 minutes until it becomes softer. Either way, it’s delish!

I hope you give it a try and enjoy it for yourself!

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Chocolate and Peanut Butter Swirl Fudge


  • Author: Joscelyn Abreu
  • Yield: 18 squares 1x
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Description

This fudge is simple to make and combines the delicious flavor of chocolate and peanut butter! Vegan friendly and is less sweet than traditional fudge.


Ingredients

Scale

Chocolate Fudge:

  • 2 cups chopped semi-sweet chocolate or chocolate chips
  • 1/2 cup natural peanut butter or almond butter (or other nut/seed butter)
  • 1/3 cup full-fat canned coconut milk
  • 1–2 tablespoons maple syrup or honey
  • pinch of salt

Peanut Butter Swirl:

  • 1/4 cup natural peanut butter
  • 2 tablespoons coconut oil or regular/dairy-free butter, melted (use refined coconut oil for less coconut flavor)
  • 1–2 teaspoons maple syrup, to taste

Instructions

  1. Line a 9×5 loaf pan with parchment paper and set aside.
  2. In a small bowl, stir together peanut butter, melted coconut oil, and maple syrup until smooth. If it doesn’t come together easily, heat in the microwave for 15–20 seconds, then stir until smooth. Set aside while preparing the chocolate mixture.
  3. Place chocolate chips, peanut butter, coconut milk, maple syrup, and salt into a medium pot and place on the stove over low heat. Cook over very low heat, stirring often, until chocolate is completely melted and mixture is creamy. Alternatively, you can place everything into a heat safe bowl and heat in the microwave, stirring every 30 seconds, until chocolate is completely melted. Careful not to over heat the chocolate, or it can become grainy.
  4. Pour half of the chocolate mixture into prepared pan. Place a few teaspoons of the peanut butter mixture over the chocolate and use a knife to swirl together. Spread the rest of the chocolate on top and swirl in the remaining peanut butter mixture.
  5. Chill fudge in the fridge or freezer for 1–2 hours, or until firm.
  6. Cut into squares using a sharp knife and store in an airtight container in the refrigerator or freezer until ready to eat.
  7. To serve, let sit at room temperature for a few minutes, just until slightly softened.
  • Category: Vegan, Dessert, Dairy-Free

Did you make this recipe?

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Easy Dairy-Free Fudge

Easy Dairy-Free Fudge | Wife Mama Foodie

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March 10, 2018

Lightly Sweetened Vanilla Buttercream

Fluffy and creamy vanilla buttercream that’s mildly sweetened and can easily be made dairy-free/vegan!

Lightly Sweetened Vanilla Buttercream | Vegan friendly | Wife mama Foodie
Years ago, when my kiddos were little, I made specialty cakes for birthdays, weddings, etc, to earn a little extra money as a stay at home mom. I was constantly testing new recipes looking for the perfect cake and frostings for my customers. I’ve always been a cake person, but I’m that person who eats the cake and leaves the glob of frosting on the plate. I’m usually not a big fan of buttercream because often times it’s too sickenly sweet for my liking.

I stumbled upon a recipe for swiss meringue buttercream and fell in love! I had finally found THE go-to buttercream which wasn’t as sweet as the powdered sugar version. The base was made from egg whites, which were whipped to cloud-like perfection. You would then add the butter and beat until fluffy. It was the best…but what about those who had an egg allergy or were vegan?

I’ve been trying to come up with a vegan friendly swiss meringue-like buttercream for a while now. I even tried using whipped aquafaba, which is the vegan version of meringue made from the liquid of canned chickpeas. Yeah, that was a fail. Aside from the weird bean flavor, the “meringue” broke as soon as I added the butter and could never be salvaged. 

Lightly Sweetened Vanilla Buttercream | Vegan friendly | Wife mama Foodie
I somehow came across a technique for emulsifying butter with liquid sugar and after a few failed attempts and some tweaks, I not only figured out a way to make it work, but was even able to make it vegan friendly!

The only problem using dairy-free ingredients is that vegan butter is usually salted. That doesn’t add a good flavor to buttercream, so when making the vegan version, I use less butter and more shortening. If you’re able to use real unsalted butter though, it tastes even better. 

Lightly Sweetened Vanilla Buttercream | Vegan friendly | Wife mama Foodie
Lightly Sweetened Vanilla Buttercream | Vegan friendly | Wife mama Foodie
Lightly Sweetened Vanilla Buttercream | Vegan friendly | Wife mama Foodie
Lightly Sweetened Vanilla Buttercream | Vegan friendly | Wife mama Foodie
I’ve made this several times and it’s almost fool proof. The trick is to beat the butter/shortening really well in the beginning so that it’s creamy and lump free. Then add the sugar syrup very slowly while beating so that the emulsion doesn’t break. Even if it does, it has always come back together for me when you continue to beat it on high for several minutes.

What results is a silky smooth buttercream that’s mildly sweetened and pipes like a dream! I find it best if working in a cool, not hot, environment so that it doesn’t melt. It also holds up well when kept at a cool room temperature for a couple of days.

They’re perfect paired with these Simple Vanilla Cupcakes with Fresh Berries too!

Vegan Vanilla Cupcakes with Fresh Berries | Wife Mama Foodie
I hope you get a chance to give this a try! I also included a couple of my other buttercreams below, so be sure to check those out as well! Enjoy!

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Lightly Sweetened Vanilla Buttercream {Vegan Friendly}


  • Author: Joscelyn Abreu
  • Yield: approx 4 cups 1x
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Description

Fluffy and creamy vanilla buttercream that’s mildly sweetened and can easily be made dairy-free/vegan!


Ingredients

Scale
  • 3/4 cup organic cane sugar*
  • 6–8 tablespoons (90–120ml) boiling water**
  • 1 cup unsalted butter or dairy-free butter sticks, slightly softened*** (See note)
  • 1 cup all-vegetable shortening or sustainable palm shortening (Can also use extra real unsalted butter, but I don’t recommend subbing with extra dairy-free butter because it’s too salty)
  • 1 tablespoon vanilla extract

Instructions

  1. Combine sugar and boiling water, stirring until sugar is completely dissolved. Set aside to cool.
  2. Place butter/shortening into a large mixing bowl. If using your stand mixer, start off with the paddle attachment. Beat for a few minutes until creamy. Switch to the whisk attachment. Slowly pour sugar mixture into the creamed butter/shortening, beating on medium speed until well incorporated. Mix in vanilla.
  3. Scrape down the sides then turn the speed up to high and continue to beat for several minutes, until light and fluffy. Best if used right away. Makes about 4 cups.
  4. I used Wilton tip 1M to pipe buttercream on these cupcakes.

Notes

*Can use up to 1/2 cup more sugar if you want it more sweet.
*I used 1/2 cup/8 TBSP water for this buttercream since my butter/shortening was more firm. If you shortening/butter is more soft/loose, I’d suggest using 6 TBSP water.
***Dairy-free butter tends to be salted, which in turn makes the buttercream sweet/salty. If you don’t like it as salty, use less dairy-free butter and more shortening. Can also use all shortening for no salty taste. If using dairy-free butter, I recommend the sticks because they’re more firm than the tub butter and holds up better and is also better for piping.
Holds up well when kept at a cooler room temperature for a couple of days.
If made ahead, refrigerate in an airtight container and then bring to room temperature when ready to use. Beat again until fluffy.

  • Category: Vegan, Dessert, Dairy-Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Naturally Sweetened Swiss Meringue Buttercream

Naturally Sweetened Swiss Meringue Buttercream | Wife Mama Foodie

Two-Ingredient Chocolate Frosting

Two-Ingredient Chocolate Frosting | Wife Mama Foodie

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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