This smooth, sweet, salty, secretly healthy peanut butter fudge melts in your mouth!
Healthy peanut butter fudge recipe
Did you know it’s possible to make the most delicious homemade fudge with no butter, no heavy cream, and no high fructose corn syrup required?
Only five plant based healthy ingredients, and it tastes just like traditional fudge.
It really and truly does!
Each bite of soft peanut butter fudge is rich, velvety, and so creamy.
This is one snack you’ll find yourself making over and over (and over and over) again.
Also try 3 ingredient Peanut Butter Truffles
A few years ago, while on a beach vacation in Delaware, I discovered a little candy shop along the boardwalk.
The store offered an array of enticing flavors like Chocolate Pecan, Sea Salt Caramel, Toasted Coconut, Pumpkin Walnut, and Classic Peanut Butter.
It would’ve been impossible to leave that shop not craving fudge. The second I returned home from the trip, I turned my kitchen into its own confectionary factory, whipping up healthy peanut butter fudge from scratch.
My original plan had been to make many different flavors of fudge… but peanut butter tasted so good that I never got to the others!
Trending now: Keto Peanut Butter Cookies
Healthy peanut butter fudge recipe video
Key ingredients
Peanut butter – I love the fun texture of crunchy peanut butter, or you can go with smooth peanut butter for a creamier fudge.
Both natural peanut butter and conventional brands (like Jif or Skippy) work here.
Almond butter is a tasty alternative to peanut butter. Or for those on a nut free diet, try sunflower seed butter or pumpkin seed butter.
Coconut oil – Either refined or unrefined coconut oil should be readily available at regular grocery chains as well as stores like Target, Marshall’s, and Whole Foods.
Do not omit or substitute vegetable oil for the coconut, because it does not harden when cold and therefore your fudge will never solidify.
Sweetener – Liquid sweeteners like honey or pure maple syrup are the best options for the smoothest fudge. You can substitute liquid sweetener for granulated sugar or powdered sugar if you wish.
For keto fudge, use low carb syrup, monk fruit, erythritol, or stevia drops to taste.
Banana (optional) – As a huge peanut butter banana fan, I add one ripe banana to naturally sweeten the fudge. If you prefer your recipe to be banana free, you do not need to add the fruit.
How to make the vegan fudge
- Measure out your peanut butter. If using natural nut butter, gently warm it up on the stove top or in the microwave until soft and easy to stir.
- Mash the banana (if using), then whip all of your ingredients together with a spoon or in a food processor until completely smooth.
- Use a spoon or spatula to spread the mixture into a plastic container, glass container, or small baking pan.
- Sprinkle with mini chocolate chips or chopped walnuts if desired.
- Freeze until firm and easy to slice.
- Due to the melty nature of the coconut oil, this freezer fudge is best kept frozen. Store leftovers in an airtight covered container for up to a month.
Want a fun alternative to traditional fudge squares? Freeze the peanut butter mixture in candy molds or mini cupcake liners!
What makes this healthy peanut butter fudge?
Refined sugar free. If you go with the banana option or any of the sugar free options included in the recipe below, this fudge can be entirely free of refined sugars.
Protein in each bite. Just one piece provides over four times the amount of protein found in traditional peanut butter fudge.
No corn syrup, no shortening. Many peanut butter fudge recipes call for high fructose corn syrup, butter or shortening, sweetened condensed milk, or sometimes even marshmallows. You won’t find any of those ingredients in this healthier version.
Vegan + dairy free. The healthy snack can also be gluten free, egg free, and soy free.
More healthy fudge flavors
What would be your dream fudge flavor? Chocolate Banana Bread? Caramel Popcorn? Sugar Cookie Dough? Chocolate Chip Sea Salt Fudge?
Please feel free to list as many ideas as you wish, and you might just see your dream flavor up here on my blog in the near future.
Healthy Peanut Butter Fudge
Ingredients
- 1/2 cup peanut butter or nut or seed butter of choice (120g)
- 3 tbsp coconut oil (36g)
- 2 tbsp sweetener of choice (30g) or stevia drops to taste
- 1 banana (optional)
- 1 handful mini chocolate chips (optional)
Instructions
- If peanut butter is not already soft, gently heat until easy to stir. Either combine all ingredients in a small blender or stir together by hand until completely smooth. Spread into a small container or mini cupcake liners. Freeze until firm. To keep the peanut butter fudge from melting, store leftovers in the refrigerator or freezer.View Nutrition Facts
Video
Notes
Healthy Peanut Butter Recipes
Chocolate Chip Peanut Butter Bars
Healthy Girl Scout Cookie Tagalongs
I don’t understand your serving sizes for example your healthy fudge is listed as serving size 18g
creamsicle, mint, brownie, PB ❤️, cinnamon roll, snicker doodle, and rasberry!
I have it in my freezer now! But it appears the coconut oil is pooling on top and the sides. =( I did have to hand mix it. Could that have been the problem? The batter did taste pretty good, though!
Just put a batch of these bad boys in the freezer! The flavor is awesome and I love that it took me less than 10 minutes to throw together! Thanks, Katie!
This was FABULOUS!
It should come with a warning label. I still have some sitting in the freezer, but I’m pretty sure it won’t be there for long. Thanks for the recipe!
Great recipe! Loved it!!!
Just made these in mini muffin pan and topped them with your healthy chocolate sauce. So good!!!!!!!!!!!!!!!
Has anyone tried using chocolate powdered peanut butter to cut back some of the fat, so you don’t feel quilts adding a few chocolate chips.
I tried this recipe, but my fudge didn’t set up. Even refrigerated, it is still very soft. I could eat it with a spoon. (Which I did, in fact. ?) The flavor was good. I used a banana, coconut oil, and xylitol instead of the coconut butter, and stevia.
You should freeze, not refrigerate it. But also, xylitol will not freeze, so your change to the recipe is what’s causing the issue.
I only recently discovered that I like peanut butter recently, and my other half is a peanut butter fiend, so it made sense to try this fudge and I’m glad I did! So quick and easy to make and tastes delicious. I put mine into little flower and heart chocolate moulds (so cute!) which are far too easy to keep picking at! Another fab recipe, Katie 🙂