Place the vegan butter and peanut butter into a medium size pot for a few minutes or until smooth
Stir and stir very well so that the peanut butter and butter is well combined. Then cook for another 2 minutes. Keep eye on it during the 2 minuets and if it starts boiling, you can turn it off because it’s done
Add the vanilla and powdered sugar and mix in a large bowl where you can get your arm into it; mixing until you have a smooth fudge (if too dry, you can add a little coconut cream or splash of milk to the mixture until smooth, but not too moist)
Transfer to an 8 x 8 in. square parchment-lined dish and smooth down with a spoon
Place into the fridge (or winter freezer) to set for approximately 30 minutes
Once the fudge has set, lift the whole block of fudge out with the parchment paper and cut into small squares
