Healthy Peanut Butter Fudge (3 Ingredients)

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.

Table of contents

+ View More- View Less

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.

Healthy Peanut Butter Fudge Recipe

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

4.58 from 103 votes

Print Review Save Saved!

Share on Facebook Pin Save in Email

Prep Time: 10 minutes mins

chill/freeze: 12 minutes mins

Total Time: 22 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 12 squares

Calories: 180 kcal

Author: Carine Claudepierre

Cook ModePrevent your screen from going dark

1x2x3x

Ingredients

US Customary – Metric

• ▢ 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

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. 

Share on Facebook Pin Recipe

Nutrition

Serving: 1square | Calories: 180kcal | Carbohydrates: 8g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Sodium: 148mg | Potassium: 151mg | Fiber: 1g | Sugar: 5g | Calcium: 15mg | Iron: 1mg

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!

4-Ingredient Fudge

Healthy no-bake cornflake cookies

2-Ingredient Fudge

2-Ingredient Peanut Butter Fudge