Healthy Peanut Butter Fudge Recipe

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4.57 from 101 votes

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www.theconsciousplantkitchen.com

This healthy peanut butter fudge recipe is made with only 3 wholesome ingredients, vegan, gluten-free, dairy-free.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-peanut-butter-fudge/ or scan the QR code here ➡️

Prep Time10

chill/freeze12

Total Time22

Servings: squares

Calories: 180kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Notes

Coconut oil - Refined coconut oil has NO coconut flavor. That's why I recommend this option, but unrefined coconut oil works as well. You can replace coconut oil with melted cocoa butter in this recipe. You can't use dairy-free margarine or vegan butter in this recipe; it wouldn't work.

Peanut butter: It can be replaced with almond butter or sunflower seed butter (watch out, the flavor can be bitter and the color greenish).

Maple syrup - It can be replaced with any liquid sweetener like agave syrup or date syrup.

Keto option - The recipe works with sugar-free maple-flavored syrup from Choc Zero.

Nutrition