This is the best no bake peanut butter fudge recipe! Made with simple ingredients like peanut butter, coconut oil and maple syrup this fudge could not be easier to make and only requires a few minutes of hands on time to prepare. Plus it's vegan, dairy free and gluten free.
![Pieces of no bake peanut butter fudge topped with coarse sea salt.](https://www.pureandsimplenourishment.com/wp-content/uploads/2022/12/no-bake-peanut-butter-fudge-5.jpg)
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Why you will love this recipe:
- It tastes amazing! This fudge is sweet, smooth, rich and creamy with the most decadent peanut butter flavour and melt in your mouth creamy texture.
- Even though it's made from scratch it's so quick and easy to make and only requires five minutes of hands on time to prepare. Plus you don't need a candy thermometer to make it.
- This no bake dessert is naturally is dairy-free, gluten-free, refined sugar free and vegan.
- This fudge is made with less sugar than other fudge recipes making it healthier than most other fudge recipes.
- This fudge can be enjoyed any time of the year but it's also great to serve during the holiday season for occasions like Christmas or Thanksgiving.
If you love easy peanut butter desserts you will also love peanut butter and chocolate Rice Krispie Treats and peanut butter mousse.
Ingredients and substitutions:
- Peanut butter - the base of this delicious fudge is smooth, unsweetened natural peanut butter. Do not use sweetened peanut butter. If you can't have peanuts you could use cashew butter, almond butter or sunflower seed butter. I do not recommend using crunchy peanut butter for this fudge.
- Maple syrup - this natural sweetener adds richness and depth and helps make this homemade fudge so smooth and dreamy. It also keeps this recipe refined sugar free.
- Coconut oil - coconut oil is used instead of butter to make this fudge and helps it solidify and keep its shape.
- Coconut sugar - this helps add even more sweetness to this fudge while keeping it refined sugar free. If you don't have coconut sugar you could use brown sugar instead.
- Vanilla extract - a little is all you need to help enhance the rich peanut butter flavour of this fudge.
- Sea salt - this helps contrast the sweet flavour of the fudge.
How to make (step-by-step):
Step one:
First, place a medium sized saucepan on the stovetop over low heat and add the coconut oil.
Step two:
Then allow the coconut oil to melt and then add the coconut sugar to the pot. Stir until the sugar melts.
Step three:
Now turn off the heat and stir in the remaining ingredients until they are smooth and creamy.
Step four:
Transfer the peanut butter mixture to an 8" x 8" square pan or baking dish lined with parchment paper or you can use a silicone baking pan instead.
Step five:
Freeze for about 60 minutes, until the fudge is firm. Then cut the fudge into squares and enjoy!
Top tips:
- Make sure to stir all the clumps out of the ingredients when heating them together to make the smoothest fudge possible.
- Be sure to use smooth, unsweetened peanut butter or nut butter to make this fudge.
- Use a sharp knife to make cutting this fudge into squares easier.
Recipe variations and add ins:
- If you are serving a crowd or want to freeze some for later feel free to make a double batch or triple batch.
- Instead of coconut sugar you can use brown sugar.
- To turn this into chocolate peanut butter fudge stir in some chocolate chips to the fudge mixture after removing it from the heat and before transferring it to the 8 inch pan.
- If you can't have peanut butter you can use cashew butter, almond butter or sunflower seed butter instead.
- Feel free to top this fudge with a little coarse sea salt if you like.
How to serve:
This fudge is delicious served as it. You want to serve it shortly after you take it out of the fridge. If you let it sit too long at room temperature it will start to melt and get rather gooey. I love pairing this fudge with a mug of hot chocolate, coffee or tea.
How to store:
Store this fudge in the fridge in an airtight container for up to 7 days. This fudge also freezes really well for up to 3 months in a freezer safe bag or airtight container.
Frequently asked questions:
No this fudge is not keto or low carb.
No this is not a paleo fudge recipe because it is made with peanut butter and peanuts are not permitted on the paleo diet. To make this fudge paleo you can use cashew butter, almond butter or sunflower seed butter instead.
Other recipes you will love:
- Orange chocolate fudge
- Peanut butter bliss balls
- Chocolate peanut butter bars
- Peanut butter oatmeal cookies
- Peanut butter pretzel bars
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Recipe
No Bake Peanut Butter Fudge
Equipment
- Large bowl
- 8" x 8" pan
- Pot or saucepan
Ingredients
- 3/4 cup coconut oil
- 1/4 cup coconut sugar
- 1 cup smooth, unsweetened, peanut butter
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- pinch sea salt
Instructions
- Place a medium sized saucepan on the stove over low heat and add the coconut oil.
- Allow the coconut oil to melt and then add the coconut sugar. Stir until the sugar melts.
- Turn off the heat and stir in the remaining ingredients until they are smooth and combined.
- Transfer the ingredients to an 8" x 8" baking pan lined with parchment paper or a silicone baking pan.
- Freeze for ~60 minutes, until the fudge is firm. Then cut the fudge into pieces and enjoy!
Notes
- Store this fudge in the fridge in an airtight container for up to 7 days. This fudge also freezes really well for up to 3 months.
- Be sure to use smooth, unsweetened peanut butter for this recipe.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Virginia
Great taste and texture - perfect mid afternoon treat with some herbal tea. Loved by all family members.![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)