Line a 6″ square traybake tin with foil leaving an overhang to allow you to lift the fudge out
Place the peanut butter and dairy free spread in a small saucepan
Gently heat until the butter is melted and you have a smooth paste

Stir in the vanilla extract and the chocolate
Cook until the chocolate has melted
Stir in the icing sugar

Press the mix into the traybake tin and cover with clingfilm
Allow to set in the fridge for 1-2 hours
Remove from the baking tin and cut into small pieces