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Find a healthy vegan version of a Peanut Caramel Fudge without condensed milk!
You will need six ingredients and 20 minutes to make the fudge.
Now, let’s begin.
Ingredients for the Peanut Caramel Fudge:
You can use the full fat one (the thick part on top), or one that’s lower in fat. Just keep in mind that if it’s the one lower in fat – you will get a fudge that will get soft quicker at room temperature.
Date syrup & Coconut sugar:
We will add the syrup and sugar to the milk, and we will create something similar to coconut condensed milk. Even though the milk will stay rather liquidy, you will be able to see the difference once it cools down.
You can do this recipe with other nut or seed butter – you can use tahini, sunflower seed butter, cashew butter, etc. It might work with coconut oil, too, but I haven’t tried. Keep in mind that the final result might end up different.
To make the recipe healthy and low fat, I added a scoop of the Misfits salted caramel protein powder.
I wanted to make the fudge more peanuty, so I added peanut flour, which will thicken the mixture and enhance the peanut flavor while adding extra protein!
A healthy vegan version of a Peanut Caramel Fudge without condensed milk!
- 200 ml of canned coconut milk (or 200g of the thick top part of coconut milk can)
- 50g date syrup
- 50g coconut sugar
- 25g protein powder (Misfits - salted caramel)
- 55g peanut flour
- 25g peanut butter
- First, place 200ml of coconut milk in a small pot and add date syrup and coconut sugar. Once it starts boiling, reduce to medium heat, and keep cooking for about 15 minutes. Stir every few minutes. In that way, the mixture will become a bit thicker. It will be still quite liquidy, but it will become more sticky, and similar to coconut condensed milk.* (check notes)
- After that, wait for the milk to cool down, and then add the peanut butter, protein powder, and half of the peanut flour. Transfer everything to a blender, and add the rest of the peanut flour. Blend until you get a consistent, creamy mixture.
- Transfer to a 15x20cm (5x7inch) dish, and freeze for at least 5-6 hours or overnight.
- I made this recipe twice - once with a full-fat coconut milk can, and once with low-fat coconut milk. This recipe was with low-fat coconut milk, so I needed to cook it for 15 minutes. However, when I tried the recipe with the full-fat coconut milk, I didn't boil the milk at all - I just blended all of the ingredients together.
- It is best to keep the peanut caramel fudge in the freezer, as it gets too soft if you keep it for longer at room temperature.
- If you keep it in the freezer, it will be best to eat after it’s been at room temperature for a few minutes.
The protein powder I used is from Misfits. It is vegan & with compostable packaging. You can get £5 off of your Misfits order with this link:
Amount Per Serving:Calories: 52Total Fat: 2.6gSaturated Fat: 2gSodium: 8.2mgCarbohydrates: 4.3gFiber: 0.5gSugar: 3.7gProtein: 2.4g