This Healthy Peanut Butter Fudge with coconut oil is an easy 3-ingredient fudge recipe for Christmas, ready in 20 minutes. Bonus, this healthy fudge recipe is also dairy-free, refined sugar-free, and naturally sweetened with maple syrup.
I love making simple and healthy dessert recipes for Christmas, like my Vegan Gingerbread Cookies, Vegan Truffles, or 4-Ingredient Chocolate Fudge. This Peanut Butter Fudge is an easy vegan dessert recipe made with just 3 wholesome ingredients. It has a delicate fudgy texture and a delicious taste.
Ingredients and Substitutions
To make this creamy peanut butter fudge, you only need 3 ingredients that must be chosen carefully.
- Natural Peanut Butter – Since it’s the main ingredient in this recipe, the quality of your peanut butter is paramount. Make sure you use natural peanut butter with no added sugar and no added oil. The only ingredient in the jar should be peanuts and eventually a pinch of salt.
- Refined Coconut Oil – It’s essential to use refined coconut oil, or your fudge will have a strong coconut flavor. In fact, refined coconut oil has no flavor compared to unrefined coconut oil. Another option if you are allergic to coconut oil is cocoa butter. It’s pricey, but a healthy dairy-free swap to coconut oil to make this recipe. I don’t recommend using dairy-free margarine or vegan butter in this recipe. The fudgy would be way too soft and wouldn’t firm up properly.
- Maple Syrup – You can replace it with agave syrup or rice syrup, or any liquid sweetener you like with different sweetness results.
How To Make Vegan Peanut Butter Fudge
This is a coconut oil peanut butter fudge recipe, meaning it’s naturally vegan, dairy-free, and gluten-free.
This is a no-cook peanut butter fudge recipe, so you don’t need to bring the ingredients in a saucepan over medium heat like most classic fudge recipes.
- All you have to do is bring the ingredients into a large bowl and stir to combine well.
- Then, transfer into a loaf pan covered with parchment paper. Mine is a 9-inch x 5-inch pan. Freeze the pan for 30 minutes to firm up the fudge.
- Remove the pan from the freezer and touch the fudge’s top to check if it is hard enough. If so, cut into 12 small cubes using a large knife. This fudge melts fast, so I recommend returning the fudge pieces to the freezer and taking it out only a few minutes before serving.
- Coconut oil is solid under 73F (23C), and the fudge will naturally firm up in the freezer. As a result, it must be stored in the freezer, not the fridge either, because it becomes so soft that it’s difficult to handle.
- Remove from the freezer a maximum of 5 minutes before serving, or it melts fast at room temperature. That’s the downside of a no-bake peanut butter fudge made with coconut oil, but at least it is nourishing!
Decoration
This easy peanut butter fudge recipe is even better if you add a few more simple ingredients. I recommend adding in the batter:
- Sea Salt – if your peanut butter is unsalted.
- Vanilla Extract
- Sprinkles or chocolate chips on top of the bar – this adds a touch of sweetness. If you are a sweet tooth, this 3-ingredient vegan peanut butter fudge is not really sweet, so adding some sweet toppings can boost its sweetness.
Frequently Asked Questions
Yes, you can decrease the saturated fat in this recipe by using almond butter. If you are on a keto diet, you can make keto peanut butter fudge using this recipe. Replace the maple syrup with sugar-free maple syrup.
The only option is cocoa butter. You can’t use dairy-free margarine or vegan butter in this vegan peanut butter fudge recipe.
These latter options won’t firm up the fudge, and it won’t set.
I prefer to say that this easy vegan peanut butter fudge recipe is healthier than the authentic recipe.
It is still a treat and should be eaten in moderation, but it’s a clean treat, a healthy no-bake dessert for the sweet tooth. Peanut butter is high in plant-based protein. Maple syrup has less sugar than refined sugar and contains nutrients like potassium.
Finally, coconut oil has a high level of antifungals from lauric acid, and it’s also the only oil able to firm up healthy desserts without baking. That’s why it is so often used in my no-bake vegan dessert recipe.
Storage Instructions
You must store this homemade peanut butter fudge recipe in your freezer. First, set this 3-ingredient peanut butter fudge for 30 minutes in the fridge. Next, cut and place each square into a sealed box in the freezer. It stores for up to 3 months in the freezer.
I recommend eating it straight out of the freezer for the best texture or waiting just 2 minutes for a creamy, fudgy texture. After 5 minutes, it can melt dramatically, depending on the temperature of your house, of course.
More No-Bake Recipes
If you like no-bake dessert recipes, you’ll enjoy the recipes below!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Healthy Peanut Butter Fudge Recipe
Ingredients
- 1 cup Peanut Butter (Unsalted) - drippy, no added sugar or oil
- ¼ cup Coconut Oil - melted. Or Cocoa Butter
- 2 tablespoons Maple Syrup
Optional – to boost the flavors
- ¼ teaspoon Sea Salt
- ½ teaspoon Vanilla Extract
- 2 tablespoons Christmas Sprinkles - to boost the sweetness
- 2-3 drops Vanilla Liquid Stevia
Instructions
- Before making this recipe, keep in mind that this recipe must be stored in the freezer.
- Line a 9-inch x 5-inch loaf pan with parchment paper. Set aside.
- In a large mixing bowl, combine peanut butter, maple syrup, and melted refined coconut oil. Add vanilla, sea salt, and stevia drops now. Stir until smooth and combined.
- Pour onto the prepared pan. Sprinkle Christmas sprinkles or chocolate chips to boost sweetness if you are a sweet tooth
- Freeze for 30 minutes or until firm enough to be cut into squares.
- Cut into 12 squares with a large knife. This fudge melts fast, so place the square immediately into a freezer-friendly sealed box and freeze again.
- Serve straight out from the freezer or wait a max of 2 minutes before eating to get the creamiest texture.
- Store in the freezer for up to 3 months in a sealed container. Don't store at room temperature or in the fridge. It softens too fast.
If I make this with cocoa butter, does it still need to be stored in the freezer? Since cocoa butter has a higher melting point it seems like that version could me stored at room temperature (especially in the winter), but maybe not?
Cocoa butter melt at 37C, so you can store in the fridge safely.
I already have a problem with high cholesterol, can I use olive oil instead?
I am sorry to hear that but no, olive oil won’t work because you need a oil that solidify under 23C, cocoa butter is another option
Where’s the recipe that shows the amounts?
It is in the recipe card just before this comment box. When you land on the page there is a jump to recipe button to go directly to the recipe.
Would this work with Sunflower seed butter? For folks with nut allergies? Coconut is ok for our house.
Sure but sunflower seed butter is often bitter and the taste will be a bit different then. Otherwise, tahini is a great option too.
I’m happy to find another vegan recipe source. Thank you for the peanut butter fudge recipe it turned out great!
.sounds perfect…can’t wait to try it. just FYI, there are MANY different types of coconuts and they do not all have that taste / smell……and you’re right that refining does kill out the taste / smell if the coconuts used to make the oil had that.
Can you use Coconut Butter Instead of Coconut Oil?
Yes sure, it is a bit more expensive so I am not suggesting this but a great option too for flavor and texture
If you can use honey as the liquid sweetener, why not try tahini in place of peanut butter?
of course, peanut butter can be replaced by any seed or nut putter but it won’t be called peanut butter fudge then 🙂 Honey is perfect but here we don’t use animal product, it’s a vegan recipe blog so we prefer maple syrup. Enjoy!
Can honey be used as a sweetener to replace the maple syrup?
Sure! any liquid sweetener works well here. Enjoy, Carine
This was SO yummy! My 6 year old daughter and I enjoyed it with a few Trader Joe semi sweet chocolate chips sprinkled on top. Thank you for the recipe!
just whipped up a Batch..
In the Freeze until 4:20✌
I can’t wait to here your feedback on these ! Enjoy the treat, XOXO Carine