Start by soaking the raw cashews in water for at least 4 hours or overnight. This step is crucial as it softens the nuts, making them easier to blend into a creamy texture. After soaking, drain and rinse the cashews.
In a blender or food processor, combine the soaked cashews, coconut milk, cocoa powder, instant coffee or espresso powder, vanilla extract, and maple syrup. Blend until you achieve a smooth and creamy consistency. Scrape down the sides as needed to ensure everything is well combined.
Add the creamy peanut butter to the blended mixture and pulse a few more times until it’s fully incorporated. The mixture should be thick and fudgy.
Line an 8-inch square baking pan with parchment paper for easy removal later. Pour the fudge mixture into the pan, using a spatula to spread it evenly. Smooth the top for a nice finish.
In a double boiler or microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Melt the chocolate slowly, stirring frequently until smooth. Be careful not to overheat it, as it can seize.
Once melted, pour the chocolate mixture over the fudge layer in the baking pan. Use a spatula to spread it evenly over the top. This adds a beautiful, glossy finish to your bars.
Sprinkle a light dusting of sea salt over the chocolate layer. This enhances the flavor and balances the sweetness of the fudge.
Place the baking pan in the refrigerator for at least 4 hours or until fully set. If you're in a hurry, you can also place it in the freezer for about 1-2 hours.
Once set, remove the fudge from the pan using the parchment paper. Cut into squares or bars, and enjoy your creamy vegan chocolate peanut butter fudge!
