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.
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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.
Notes
Nutrition
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 (in Pictures)
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.
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!
Hi
When you write how many calories, is it per piece or per muffin
Example
Fudge
12 pieces ‘180 calories
Is that all 12 pieces or each piece
Thanks
The calories for all my recipes are written for 1 serve. If serving sie says 12, then the calories are for 1. Fudge are always on the high calorie sides.
looks easy and delicious
Thank you !
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!