Vegan Peanut Butter Fudge
on Dec 13, 2018, Updated Apr 10, 2024
This ultimate vegan peanut butter fudge recipe is made naturally dairy free and gluten free. Make this for a delicious Christmas treat.
Today we’re talking fudge. Vegan peanut butter fudge to be specific.
This fudge and our chocolate peanut butter fudge are two of our favorite easy holiday recipes!
This easy healthy dessert is made with just 6 ingredients, and is great to keep in your freezer for when a sweet tooth strikes!
I love eating healthy no bake cookies and fudge year round, and this is a great dessert to cool off with in the summer, or make in place of traditional fudge at Christmastime.
The ingredients are simple and wholesome, and you don’t need any fancy techniques to make the recipe.
No temperature thermometers required!
Just plain, simple, delicious fudge that you can make in less than 10 minutes.
Ingredients to make vegan peanut butter fudge
- creamy peanut butter (only ingredients: peanuts + salt)
- coconut oil
- pure maple syrup
- vanilla extract
- coconut flour
- sea salt
How to make vegan fudge
With only 6 ingredients, it is super simple to make and ready to freeze in less than 10 minutes.
This recipe is so easy that even your kids could make it!
First, add the peanut butter, coconut oil, maple syrup, vanilla extract, and salt to a sauce pan.
Whisk over medium heat until melted and combined. Stir in the coconut flour and whisk until mixed in.
Line an 8 X 8 dish with wax paper and pour the fudge batter into it. For a thicker fudge, use a loaf pan. Flatten the top using a rubber spatula.
Transfer dish to the freezer and allow to set at least one hour.
Once fudge is set, remove from freezer, lift the wax paper with the fudge out, and cut it into pieces.
Transfer fudge to a container and put back in the freezer to enjoy chilled!
This fudge is super creamy and sweet without being full of artificial sugar and junk.
I love using pure maple syrup to sweeten recipes for a slightly healthier alternative to traditional sweeteners.
This fudge has WAY less sugar in it than a traditional recipe would but is still plenty sweet.
Just a little salt adds the perfect slight contrast for this sweet dessert.
If you have sea salt flakes, you could also use those in place of salt!
Since this vegan peanut butter fudge is sweetened with pure maple syrup, it doesn’t leave me feeling bad after I have a piece (or 3!)
This fudge is basically my perfect dessert.
I’m super sensitive to too much sugar, and get a sugar headache within minutes of eating anything that is loaded with tons of artificial sugar.
No headache after this! Just plain delicious sweets that I don’t have to pay for later.
Store this healthy peanut butter fudge in the freezer for best texture (in my opinion), but the fridge would work as well.
You just want to keep the fudge cold to avoid it melting.
It will melt pretty fast at room temperature.
I recommend keeping it in the freezer and just grabbing a piece when you want some.
If you love fudge you will LOVE this recipe.
I never ate much fudge growing up, but this healthy fudge has converted me.
I now look forward to making it every year!
Have you made fudge before? If not, I hope you will try this easy recipe!
Don’t like peanut butter? You could substitute almond butter! That would definitely work too.
Feeling crazy? Sprinkle some chopped chocolate or m & m’s for extra crunch.
I make a version of this fudge every Christmas and it’s always gone so fast.
Everyone loves it!
Are you looking for more desserts? Check out my roundup of 25 Gluten Free Dairy Free Desserts.
I used an 8 by 8 dish for medium thick fudge, but you could also use a smaller pan to make thicker fudge.
Or for really thin fudge, just use a longer dish.
I serve mine straight from the freezer but you can also store in the fridge!
Vegan Peanut Butter Fudge
Ingredients
- 1 ½ cups creamy peanut butter, only ingredients: peanuts + salt
- 6 tablespoons coconut oil, measured while solid
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons coconut flour
- ½ teaspoon sea salt
Instructions
- Combine peanut butter, coconut oil, maple syrup, vanilla extract, and salt in a medium sized sauce pan
- Whisk on low heat until thoroughly combined (2-3 minutes)
- Whisk in coconut flour
- Line an 8 by 8 dish with wax paper. For a thicker fudge, use a loaf dish instead
- Pour fudge into the lined dish and spread evenly with a rubber spatula
- Allow to set 1 hour in the freezer
- Lift wax paper up to remove the fudge, then cut into pieces
- Return to freezer to store
- Serve chilled for best texture
I know it would no longer be vegan, but could I use butter in place of the coconut oil? (I love the peanut butter flavor and the texture, but the coconut flavor is a bit strong.) 🙂
I haven’t tested it and the recipe was created for using coconut oil, so I can’t recommend a replacement, sorry!
What could I use instead of the coconut oil? Or can I omit it? We are an oil free home but I’m looking for a WFPBNO peanut butter fudge and this looks so good!
Do you think it would work with almond flour?
I have not tested it, so I can’t be sure.
How much of each ingredient do I use? I can’t find it anywhere here?
the ingredients and instructions are at the bottom of the post in a printable recipe card 🙂
i have some peanut butter left over from the truffles i made so i am going to try and makes these. i was wondering if i could add a biscuit crunchy kind of layer underneath and if so could you recommend me some ideas?
I love this recipe- I’ve made it a few times now. The unthinkable has happened: I forgot a batch in the freezer! Any ideas on how long it lasts in there? Thank you!
Oh no! If it’s an airtight container it should be good for at least a few months!
Healthy + peanut butter is all i need and I’m sold! haha this looks really simple to make too so I’m sure I can’t mess it up, thank you!
The video does not show you cooking the fudge but the recipe shows you DO cook in a saucepan. ????
You can do it either way! If you do not want to cook with a saucepan like in the video, simply melt the coconut oil and peanut butter first like shown before mixing with the other ingredients.
Otherwise just follow the instructions in the recipe card.
I wanted to show both options!
Any acceptable substitutions for the coconut flour?
You could omit it, but the texture would be more runny. I have not tested it without coconut flour, so I cannot confirm if it would work.
Thanks for the recipe! How does it do outside in the heat? Will it melt or does the coconut flour help?
It will still melt, so it’s best to eat it from the freezer, due to the coconut oil 🙂