All I have to cook with in my dorm/house at school is a microwave and a hot plate somebody graciously left for us to use in the tiny kitchenette. If you’ve noticed, I haven’t posted for awhile. This is why. However, I had a few Sweet & Sara marshmallows left in my mini-fridge and was inspired to spruce up the usual fudge recipe I make to create a Rocky road version. I had to do this a bit creatively given the resources at my disposal, but it turned out pretty awesome nonetheless.

Vegan Chocolate Peanut Butter Rocky Road Fudge

Easy vegan rocky road fudge recipe, recipe suitable for the microwave or stove top.
Print Recipe
Total Time 20 minutes
Servings 10 -15 pieces of fudge

Ingredients
  

  • 3/4 cup creamy peanut butter if natural, spill the oil on top off first
  • 1/2 cup chocolate chips
  • 3/4 cup cocoa powder
  • 2 cups confectioners sugar
  • 1/3 cup milk of your choice I used rice, but I usually use soy
  • 3 tablespoon vegan butter I use Earth Balance
  • 1 teaspoon vanilla extract optional
  • 1/3 cup nuts of your choice I used macadamia
  • 3 or more vegan marshmallows

Instructions
 

  • Mix the peanut butter, chocolate chips, rice milk, Earth Balance and vanilla together in a bowl (well, microwave-safe Tupperware container).
  • Microwave for 30 second intervals until everything is melted. You could also do this on the stove, but I opted for the microwave since the hot plate in my kitchenette takes forever to heat up.
  • Mix everything together well and add the cocoa powder and confectioner's sugar.
  • Crush the nuts with a cup and add those in as well.
  • Rip up the vegan marshmallows into bite-sized pieces and mix them in too.
  • Once everything it combined, pour it all into a square pan or Tupperware and refrigerate at least one hour before eating. Mmmm.

Since I didn’t have any regular peanut butter, I got about 25 little packets of it as you can see above from my dining hall and scooped them out one by one to get 3/4 cup of peanut butter. Most of you can probably skip this step. I hope. I have to get my tuition’s worth somehow, right?

I used rice milk in this recipe, but I think soy or almond milk would work much better. I’ve also always been meaning to try using almond or macadamia nut butter instead of the peanut butter. other fun add-ins to try would be shredded coconut, dried raisins, cranberries, walnuts, almonds, hazelnuts. I think this would be super awesome with vegan white chocolate or butterscotch chips if I ever feel like splurging. The butterscotch ones don’t have ingredients listed, but I’ve read on a lot of forums that they’re vegan. I’d love to think up some more fudge varieties to make myself, as I’m always drooling over this very expensive vegan Fudge of the month club: here. Let me know what you try!