This creamy fudge is healthier than traditional fudge and easy to make. It’s just 3 ingredients and doesn’t contain any refined sugar, butter or milk. There is also no cooking required. The fudge is creamy and sweet and stores well.
After a week of indulging on food, I’m trying to slowly ease into healthier eating again. During this week I like to still eat my treats, but I opt for healthier versions of them, like this fudge.
- Peanut Butter or Almond Butter
- Maple Syrup
- Coconut Oil
Peanut Butter or Almond Butter: This recipe uses unsweetened natural peanut butter or almond butter. That means there should not be any added oils in the ingredient list. It should just read peanuts or almonds (and maybe salt). If you need a nut free substitute, you can try sunflower seed butter.
Maple Syrup: I used pure maple syrup to make this fudge. I have not tested it with maple flavored syrups.
Coconut Oil: Make sure to use melted coconut oil. Coconut oil is the key to making the fudge very creamy. It also is what helps the fudge batter solidify. When the coconut oil is chilled, it turns back into a solid which is what makes the fudge solid.
Healthy Freezer Fudge
This fudge does not require cooking but it does require freezing. Unlike traditional fudge, freezer fudge needs to be stored in the freezer. It can sit out at room temperature for only a short time and needs to be kept chilled to keep its form.
How to Make Healthy Fudge
All the ingredients are mixed until smooth and uniform. The batter is then poured into a pan lined with parchment paper and placed into the freezer until set. It’s that easy. Once set, you can cut into bite-sized pieces and store any leftovers.
More Fudge Recipes
3 Ingredient Healthy Fudge
- 1 cup (244 g) unsweetened natural peanut butter or almond butter
- 3 tbsp (44 ml) maple syrup
- 3 tbsp (44 ml) melted coconut oil
- Line an 8 x 4 inch loaf pan with parchment paper.
- In a large bowl, combine peanut butter and coconut oil. Stir with a spatula until the coconut oil is completely and evenly incorporated into the peanut butter. Add in the maple syrup and stir until it is evenly mixed in.
- Pour batter into prepared loaf pan. Place into freezer to set. (about 30-60 minutes). When fudge is completely solid, remove from freezer. Let it soften for a few minutes at room temperature. You'll know your fudge is ready to cut into when you are able to slice through with a sharp knife without the fudge breaking apart. Store uneaten fudge pieces in a sealed container in the freezer.
- Fudge must be stored in the freezer. It can be eaten straight out of the freezer or you can wait a few minutes and let it soften slightly before eating.
- Make sure to use natural peanut butter or almond butter. This means there is no added oils in the ingredient list. Some brands will label their nut butter "natural-style" but if you look at the ingredient list, they have added oils. The only ingredients should be peanuts/almonds and salt.
- If your coconut oil is solid, make sure to heat it until it is melted before using.
- Estimated nutrition is calculated using unsweetened almond butter.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.