This healthy peanut butter fudge is quick and easy and healthier than traditional fudge. It also doesn’t contain any refined sugar, butter, or milk. It has the best texture and is sweet, with lots of peanut butter flavor.

a stack of three pieces of peanut butter fudge

I’m excited to share this fudge recipe today. I don’t make a lot of fudge as it’s usually loaded with butter and sugar. But this fudge isn’t. And yet it is still creamy and satisfying.

It also doesn’t involve any cooking, other than having to melt some oil. The fudge mixture takes about 5 minutes to stir together and then into the freezer it goes to set.

Ingredients

  • Peanut Butter
  • Coconut Oil
  • Maple Syrup

Peanut Butter

Make sure to use natural creamy unsweetened and unsalted peanut butter. This is the kind of peanut butter that needs to be stirred and only has peanuts listed in the ingredients.

You can use natural peanut butter that has some salt added if you can’t find unsalted, but you will need to add more maple syrup.

Coconut Oil

Make sure to melt the coconut oil until it is completely liquid before using it in the recipe. You can use unrefined or refined. I use refined because it has a milder coconut scent. I couldn’t taste the coconut in the fudge, which is what I wanted.

Maple Syrup

I used pure maple syrup as a sweetener for the fudge. You can also use honey.

two pieces of fudge

How to Make It

Combine the peanut butter and coconut oil in a large bowl until well blended. Mix in the maple syrup.

Pour the mixture into a loaf pan lined with parchment paper. Freeze the fudge until firm.

When you are ready to slice it, let it sit for a few minutes at room temperature. Slice into squares and serve right away.

Why this Recipe Works

Fudge is traditionally made with sugar, butter, and milk. The butter is replaced with peanut butter and coconut oil. They provide the creamy texture for the fudge.

The coconut oil also firms up the fudge. When coconut oil is placed in a cold temperature, it becomes a solid which is how the fudge firms up. The fudge is then sweetened with maple syrup instead of regular sugar.

If you don’t like peanut butter, I’ve also made a chocolate fudge with chocolate chips and almond butter that’s great, too.

Fudge Storage

This fudge must be stored in the freezer – don’t store it in the fridge or at room temperature. Because it relies on the coconut oil to firm up, it will become melty once it sits at room temperature for too long.

I recommend cutting the fudge into squares and storing the squares in an airtight container in the freezer so you can grab one or two whenever you’re in the mood for a treat.

You can eat them straight out of the freezer or wait a few minutes for them to soften a little at room temperature before eating.

close up shot of pieces of peanut butter fudge

Variations

You can try topping your fudge with finely chopped peanuts or other nuts.

Sprinkle a little sea salt over the top for a sweet and salty twist.

If you want to use an alternative sweetener, try my keto peanut butter fudge.

More Easy Healthier Desserts

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5 from 3 votes

3 Ingredient Peanut Butter Fudge

An easy peanut butter fudge recipe that also doesn't contain any refined sugar, butter or milk.
Servings: 24 pieces
Prep Time: 5 minutes
Total Time: 5 minutes
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Ingredients

  • 1 cup natural creamy peanut butter, unsweetened and unsalted
  • 1/4 cup coconut oil, melted
  • 2 tbsp maple syrup

Instructions
 

  • 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 ingredients are evenly mixed. Stir in maple syrup until evenly mixed in. Do not add maple syrup until after the coconut oil and peanut butter are combined. If you add the maple syrup in earlier, it will cause the peanut butter to seize and become too thick to stir.
  • Pour batter into prepared loaf pan. Place into freezer to set. (about 30-60 minutes). When fudge is firm, remove from freezer. Let it soften for a few minutes at room temperature until you are able to slice into squares. I sliced mine into approximate 1 inch squares. You can cut your fudge larger or smaller. Store fudge in a sealed container in the freezer.

Notes

  • You can also make this in a 9 x 5 inch loaf pan but your fudge will be thinner.
  • Fudge must be stored in the freezer. It will become melty when it sits at room temperature for too long.
  • Please review the ingredient section of the post for details about each ingredient and potential substitutions.
Serving: 1piece, Calories: 91kcal, Carbohydrates: 3g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Sodium: 1mg, Fiber: 1g, Sugar: 1g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!