This Vegan Fudge combines natural peanut butter, melted coconut oil, sifted cocoa powder and maple syrup to make soft, creamy, irresistible no-bake fudge. It takes just 5 minutes for this fudge to come together before it chills in the refrigerator until firm, about 2 hours. That is, if you can patiently wait that long!

I love delicious homemade candy recipes. It’s so fun to recreate nostalgic favorites with healthier ingredients for treats you can feel good about. Even better when there is no baking or cooking required! No-bake dessert ideas are some of my favorite kinds of recipes.

I’ve always been of the opinion that fudge should be easy to make – like very easy. Never ever have I bothered to fuss over a candy thermometer for good fudge, because it’s so unnecessary and stress-inducing.

My old, unhealthy favorite fudge recipe was pretty easy, but my new super easy vegan chocolate fudge recipe is even EASIER. Like, no cooking necessary. Just melting the coconut oil. That’s my kind of easy, and this new chocolate peanut butter vegan fudge is based on that simply delicious recipe.

Overhead photo of vegan chocolate peanut butter fudge with peanut butter swirl on top.

I’m a fiend for dessert recipes with peanut butter, so naturally I had to make a fabulous chocolate vegan peanut butter fudge recipe. This recipe is all the things:

  • Made in 5 minutes
  • Gluten-free & vegan
  • Refined sugar free
  • Easily made ahead of time
  • Creamy & flavorful
  • Melts-in-your-mouth

So now that we know how very easy this is to make, let’s talk about the very simple steps to get this luscious, melt in your mouth vegan fudge in your kitchen ASAP.

P.S. this recipe for vegan peanut butter fudge even made it’s way into my best-selling cookbook — that’s how you know that I really love it!!

Stack of vegan peanut butter fudge on a wood plate.

Ingredients for vegan peanut butter fudge:

  • Coconut Oil: I like using refined coconut oil so there is no coconut flavor.
  • Peanut Butter: I always use 100% peanut butter. I prefer unsalted to control the salt level but if salted is what you have, just add salt to taste instead of going with the called-for amount.
  • Maple Syrup: agave is a good substitute if needed. Honey will also work, but will not be vegan.
  • Cocoa Powder: a good cocoa or cacao powder here makes all the difference! Make sure to use pure cocoa/cacao powder, not one with added sweetener.
  • Kosher Salt: add to taste if using salted peanut butter!

Not a peanut butter fan? Feel free to use a different nut or seed butter in place of the peanut butter. This will change the texture and can also make a nut-free dessert recipe if you use something like sunflower seed butter.

How to make vegan fudge:

Step One: melt the coconut oil. Add the peanut butter and whisk it into the coconut oil. Make sure to stir it in well so it’s not too oily!

Step Two: whisk in the maple syrup and sifted cocoa powder. Whisk it good, and when it’s smooth, voila. You’re done. Just pour it into your lined pan or muffin liners.

Stack of vegan chocolate peanut butter fudge with peanut butter swirl on top, the top piece of fudge has a bite taken out of it.

How to make the peanut butter swirl: melt together a little peanut butter and coconut oil, and then pour/drizzle it over the top of the chocolate mixture. Swirl in with a toothpick or knife, and then chill for a few hours or until it’s firm.

How to store vegan fudge:

Refrigerator: you’ll want to store this fudge in the refrigerator so it holds up well – it will melt at warm room temperature. I like to slice and store in an airtight container for a few weeks.

Freezer: slice and freeze the fudge in an airtight container for up to 6 months. You can eat it straight from the fridge or place in the fridge to thaw before serving.

Overhead shop of vegan chocolate peanut butter fudge with peanut butter swirl on top on a wood plate. The top piece of fudge has a bite taken out of it.

That’s all! Once your vegan peanut butter fudge is firm, slice it with a sharp knife (if necessary) and enjoy. I like letting it warm up at room temperature for a few minutes to make it ultra delicious + totally melt in your mouth.

Don’t let it hang out at room temperature though, especially on a hot day/in a warm house – it will melt if it gets too warm!

This recipe for vegan peanut butter fudge is incredibly rich, chocolatey, peanut buttery, and it will make you melt! It’s perfect for all my fellow chocolate peanut butter aficionados out there 😉 take a few minutes and whip up a batch of this luscious chocolate peanut butter no-bake fudge, you won’t regret it :) enjoy!

Close up photo of chocolate peanut butter swirl fudge with a bite taken out of it to show the creaminess.

Want more chocolate peanut butter goodness?!

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This Easy Chocolate Peanut Butter Fudge is made with just four wholesome ingredients! This refined sugar free and vegan fudge is incredibly smooth, creamy, and melts in your mouth.

No-Bake Peanut Butter & Chocolate Vegan Fudge

  • Author: Rachel Conners
  • Prep Time: 5 minutes
  • Cook Time: 30 seconds
  • Total Time: 5 minutes
  • Yield: 20 pieces 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This Vegan Fudge combines natural peanut butter, melted coconut oil, sifted cocoa powder and maple syrup to make soft, creamy, irresistible no-bake fudge. It takes just 5 minutes for this fudge to come together before it chills in the refrigerator until firm, about 2 hours. That is, if you can patiently wait that long!


  • ½ cup (100g) coconut oil, melted
  • ¾ cup (196g) peanut butter, use crunchy for little bits, I always use 100% peanut butter
  • ¼ cup (78g) maple syrup
  • ½ cup (42g) cocoa powder, sifted
  • ¼ teaspoon kosher salt, omit if your peanut butter is salted

For the peanut butter swirl

  • 2 tablespoons peanut butter
  • 2 tablespoons coconut oil


  1. Line a 9×5″ loaf pan with parchment paper, or alternatively line a mini muffin tin with muffin liners. Lightly grease with coconut oil.
  2. Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the nut butter, maple syrup, cocoa powder, and salt if using, into the melted coconut oil until completely smooth.
  3. Pour mixture into the prepared pan or liners.
  4. For the peanut butter swirl, melt together the peanut butter and coconut oil in a small saucepan or in the microwave until combined. Drizzle over the chocolate and use a toothpick or knife to swirl it in.
  5. Place in the refrigerator and chill until firm, about 2 hours.
  6. Let soften at room temperature for about 10 minutes before cutting into squares with a sharp knife. Store in the refrigerator.


  • Calories: 143
  • Sugar: 2
  • Sodium: 77
  • Fat: 13
  • Saturated Fat: 7
  • Carbohydrates: 4
  • Protein: 3

Keywords: vegan fudge, chocolate fudge, no-cook fudge, no-bake fudge, peanut butter fudge

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