Place the vegan butter, almond butter, and powdered sugar in a large mixing bowl.

Mix the ingredients together until it becomes a loose paste.

Line a loaf pan with parchment paper and spray the bottom and sides with non-stick spray. Press the mixture into the bottom of the pan and place it in the freezer.

Heat the soy milk in a small sauce pot and bring to a simmer.

Once the soy milk is at a simmer, take it off the heat and add the chocolate chips.

Stir the soy milk and chocolate chips until a thick ganache has formed.

Take the first layer of fudge out of the freezer and pour the ganache over the almond butter.

Smooth the top with a rubber spatula.

Chill the fudge in the refrigerator for four hours, or in the freezer for two hours (or until the fudge has fully set).

Carefully remove the fudge from the pan and remove the parchment paper.

Slice the fudge into six to twelve bars with a knife or bench scraper.

To keep them fresh, store the bars in a food safe dish in the refrigerator for up to a week, or in a freezer for up to a month.