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.
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 refined sugar free + vegan fudge recipe is even EASIER. Like, no cooking necessary. Just melting the coconut oil. That’s my kind of easy.
This recipe can be mixed together and chilling in the fridge in about 5 minutes if you work efficiently, probably even faster if you skip the peanut butter swirl on top (which is mostly for looks, I’ll be honest).
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 peanut butter fudge in your kitchen ASAP.
First up, melt your coconut oil. Grab your peanut butter, and whisk it into the coconut oil. I always use 100% natural peanut butter, with no weird sugars or anything added. Make sure to stir it all up so it’s not too oily!
Then 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.
If you want to do the peanut butter swirl, just 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.
That’s all! Once your 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.
This 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 fudge, you won’t regret it :) enjoy!
Want more chocolate peanut butter goodness?!
- Homemade Peanut Butter Cup (GF, Refined SF + Vegan)
- Chocolate Peanut Butter Caramel Cups (GF, Refined Sugar Free + Vegan)
- Paleo + Vegan Chocolate Fudge
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Remember to #bakerita if you try the recipe!
Easy Chocolate Peanut Butter Fudge (Refined Sugar Free + Vegan)
Ingredients
- 1/2 cup (100g) coconut oil melted
- 3/4 cup (196g) peanut butter use crunchy for little bits, I always use 100% peanut butter
- 1/4 cup (78g) maple syrup
- 1/2 cup (42g) cocoa powder sifted
- 1/4 teaspoon kosher salt omit if your peanut butter is salted
For the peanut butter swirl
- 2 tablespoons peanut butter
- 2 tablespoons coconut oil
Instructions
- Line a 9x5" loaf pan with parchment paper, or alternatively line a mini muffin tin with muffin liners. Lightly grease with coconut oil.
- 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.
- Pour mixture into the prepared pan or liners.
- 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.
- Place in the refrigerator and chill until firm, about 2 hours.
- Let soften at room temperature for about 10 minutes before cutting into squares with a sharp knife. Store in the refrigerator.
What you’ll need to make this…
marcie says
May 1, 2017 at 10:27 amI love fudge that’s not too sweet and chocolate-peanut butter is my favorite! This fudge looks perfect Rachel!
Rachel says
May 1, 2017 at 12:00 pmAnything with peanut butter is a favorite of mine – thanks so much Marcie!
Elizabeth says
May 1, 2017 at 12:50 pmI am so glad you love peanut butter and chocolate as much as I do! haha. This fudge looks absolutely perfect! :)
Rachel says
May 1, 2017 at 1:53 pmIt’s the best combo ever! Thanks so much, Elizabeth.
Elizabeth says
December 18, 2017 at 2:22 pmI finally got around to whipping up a batch and it turned out super tasty! I love how easy the recipe is and how the fudge isn’t overly sweet. Yummm! The texture is really nice too! My fam tried a couple and loved it as well so I”ll be making another batch for Christmas. Thank you for the recipe Rachel :)
Rachel says
December 18, 2017 at 3:40 pmSo thrilled to hear you’re enjoying it, Elizabeth! Thanks for your feedback :)
Raia Todd says
May 1, 2017 at 1:46 pmThis looks so easy and delicious!
Rachel says
May 1, 2017 at 1:53 pmIt really is, thanks so much Raia!
Bethany @ Athletic Avocado says
May 1, 2017 at 3:24 pmWhy would you even think twice about making this delicious fudge? Ain’t nobody got time for candy thermometers, coconut oil does wonders! That pb swirl is mesmerizing!
Gayle @ Pumpkin 'N Spice says
May 2, 2017 at 3:44 amI never bother with a candy thermometer either when making fudge, who has time for that?! This chocolate peanut butter version looks SO good! Like, I want it for breakfast! Love those pretty swirls and how easy it is!
Rachel says
May 2, 2017 at 10:10 amNobody’s got time for that! Thank you so very much, Gayle.
Sarah @Whole and Heavenly Oven says
May 2, 2017 at 4:54 amOh man, is it too early to have this fudge for a second breakfast?? I’m DROOLING over how chocolate-y and decadent this looks, Rachel! Chocolate and peanut butter make the best combo anytime!
Rachel says
May 2, 2017 at 10:11 amThanks so much for the chocolate peanut butter love, Sarah!
cakespy says
May 2, 2017 at 5:19 amThe texture on this fudge looks ABSOLUTELY PERFECT. Crave-inducing!
Lucy says
May 2, 2017 at 6:41 amI am a chocolate addict and I love the idea that you made every step without cooking. It’s so perfect! Thanks for sharing this recipe!
Rachel says
May 2, 2017 at 10:10 amThanks so much Lucy, hope you’ll give it a try!
Pamela @BrooklynFarmGirl says
May 2, 2017 at 7:02 amThese look extremely addictive!
Traci | Vanilla And Bean says
May 2, 2017 at 8:25 amI’m constantly amazed how these simple ingredients can be continually turned into something new and fresh! These look so luxurious, Rachel, and I could totally sink my teeth into them! And what’s better than fudge and chocolate?! Holy cow!
Rachel says
May 2, 2017 at 10:11 amThey really are some amazing ingredients! Thanks so much, Traci.
Jessica @ A Kitchen Addiction says
May 2, 2017 at 8:57 amI can’t resist the chocolate pb combo! This fudge looks incredible!
Beth @ bethcakes says
May 2, 2017 at 9:29 amWow, I can’t believe how easy this is! I definitely don’t make fudge often because of the candy thermometer and all that stuff like you said. Can’t wait to try this! :)
Bethany says
May 2, 2017 at 10:20 amI love fudge! And this fudge looks extra delicious!
Erika says
May 6, 2017 at 11:21 amI’ve been looking for a new peanut butter fudge recipe to try. Can’t wait to make this!
Kayle (The Cooking Actress) says
May 9, 2017 at 4:05 pmW-O-W the texture of this fudge is insane!
Kate says
May 19, 2017 at 9:43 amCould golden syrup be used instead of maple syrup?
Rachel says
May 19, 2017 at 10:15 amI haven’t ever used golden syrup, but as long as you like the taste and the sweetness is comparable to maple syrup, it should be fine!
Denisse Porras says
July 3, 2017 at 10:47 amHi! Can I replace the maple syrup with confectioner’s sugar?
Rachel says
July 3, 2017 at 1:54 pmHi Denisse – I’d recommend using a liquid sweetener like maple syrup, agave, or honey. The powdered sugar will likely be too dry.
Brenda says
January 6, 2018 at 12:21 amDoes this need to be kept in the refrigerator to hold its shape? Or can it be left out on a table at a holiday party for a few hours?
I always worry about coconut oil based recipes melting if not kept cool enough.
Rachel says
January 6, 2018 at 8:21 amHi Brenda, they’re definitely best fresh from the fridge but should keep at cool room temperature for an hour or two! Enjoy :)
April says
April 28, 2018 at 3:37 pmDoes anyone know the calorie and fat gram count on these?
Rachel says
April 28, 2018 at 6:25 pmHi April, I just updated the recipe to include nutritional info :)
Nicole says
May 12, 2018 at 11:03 amI was wondering if you could use natural peanut butter instead? It already has the oil in it so could you substitute that for say the coconut oil and syrup?
Rachel says
May 12, 2018 at 7:41 pmHi Nicole – I always use natural peanut butter. Peanut oil and coconut oil perform very differently – if you omitted the syrup and coconut oil, you’d simply have cocoa peanut butter. Follow the recipe as written for best results!
Michele says
May 22, 2018 at 12:40 pmHow long will this last in the fridge? And also can it be frozen for longer storage?
Rachel says
May 22, 2018 at 12:48 pmIt’s lasted up to a week in my fridge (never lasted longer than that without being eaten) and I imagine it would freeze wonderfully :) enjoy!
Michele says
May 23, 2018 at 4:52 amThanks! :) Also the ridge is DELICIOUS by the way! So rich
Michele says
May 23, 2018 at 4:53 am*fudge oops
Rachel says
May 23, 2018 at 11:30 amSo glad you’re enjoying it Michele!
Kayla Sylvestre says
October 4, 2018 at 11:54 amSo.GOOD.! turned out great!
I made these when i had a super chocolate craving and they took care of it! self disclaimer: i used stevia chocolate chips.
Rachel says
October 5, 2018 at 4:06 pmSo thrilled you loved it! Thanks for sharing your feedback :)
NancyG says
December 2, 2018 at 2:43 amI’m sensitive to coconut oil, do you think butter would work instead?
Rachel says
December 3, 2018 at 8:01 amI think it should be fine, but it would make these not vegan and would add a buttery flavor! As long as you’re fine with that, go for it :)