Vegan peanut butter and silken tofu fudge

Vegan peanut butter and silken tofu fudge: a creamy dessert made from silken tofu, peanut butter, maple syrup and vanilla – no refined sugar, straight from the freezer.

At a glance

• Serves 4
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 210 kcal per serving
• Protein: 9 g
• Fat: 13 g
• Carbs: 14 g

Ingredients

• 300 g silken tofu
• 4 tbsp peanut butter
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: blender · chopping board · knife · sieve

1. Carefully drain the silken tofu and put it in a blender. Add the peanut butter, maple syrup, vanilla extract and salt.
2. Blend everything until you have a smooth, even cream. Scrape the mixture down from the sides as needed.
3. Line a small tin with baking paper. Pour in the cream and smooth the top.
4. Put the tin in the freezer until the mixture is firm and easy to cut. Depending on the tin and your freezer, this takes a few hours.
5. Leave it to stand briefly before cutting so the texture softens a little. Then cut into small pieces.
6. Serve cold straight away. Keep leftovers in the freezer and let them thaw briefly before eating.

Good to know

This fudge is cool, creamy and pleasantly simple. It's like a little sweet treat from the freezer, without being heavy.

Swaps

Peanut butter → almond butter (contains vitamin E) | Maple syrup → date paste (contains fibre) | Vanilla extract → ground vanilla (alcohol-free) | Silken tofu → soya-based vegan skyr-style yoghurt (also provides protein, slightly tangier)

Allergens

Contains soya and peanuts. For children, serve in small, suitable pieces because of the allergens and the firm, cold cubes. In pregnancy it's generally fine if stored hygienically and made with pasteurised ingredients.

Dairy-free recipes