An easy fudge recipe made with only two ingredients that is dairy-free and gluten-free. This fail-proof recipe does not use the stove, and can be made in 5 minutes.
Put the nut butter and chocolate chips in a 2-cup pyrex measuring cup, and microwave for 60 seconds, stirring until all chips are melted. If you need to, microwave another 10 seconds to melt all the chips, but don't burn.
1 cup chocolate chips, ¾ cup nut butter
When fully melted pour into either the loaf pan (first line it with parchment) OR pour into silicon mold.
At this point, sprinkle top if you want with sprinkles or cacao nibs or more chocolate chips or crushed nuts.
Freeze the pan or mold until chocolate is set - probably 3 minutes or more.
You can keep it refrigerated for 2 weeks in an air-tight container.
Notes
Other ways to use fudge: I used this fudge as a filler for many other recipes, including nonpareil lollipops, chocolate pumpkins, peanut butter cups and more.Storage. The fudge last two weeks stored in a sealed container in the refrigerator, and three months in the freezer.