3 Ingredient Walnut Fudge (No Refined Sugar, Dairy, Butter or Oil)
This walnut fudge is creamy and nutty. The fudge is just 3 ingredients and doesn’t require any refined sugar, dairy, butter or oil. The fudge takes only a few minutes to prepare and stores well. It can also be made ahead of time for an event.
This fudge is smooth, creamy and nutty with chopped walnut pieces mixed in for texture and flavor. You can easily customize the fudge and it takes only about five minutes to prepare.
Ingredients
- Dark chocolate chips
- Natural peanut butter or almond butter
- Walnuts
Dark chocolate chips: This fudge works best with dark chocolate that contains at least 60% cocoa. Anything less than 60% and the fudge may be too soft. If you need the fudge to be dairy-free, make sure to use dairy-free chocolate chips. If you need the fudge to be refined sugar free, make sure to use refined sugar free chocolate chips. I tested the fudge with dairy-free and refined sugar free chocolate chips and also with regular dark chocolate chips that contain dairy and refined sugar.
Peanut butter or almond butter: Make sure to use natural peanut butter or natural almond butter with no added oils. Peanut butter or almond butter gives the fudge a smooth, creamy texture and adds a nutty flavor.
Walnuts: Unsalted walnut halves or pieces are finely chopped and mixed into the fudge. You can also add some on top for garnish and additional texture.
How to Make Walnut Fudge
The dark chocolate chips are melted until smooth. The peanut butter/almond butter is mixed in until evenly incorporated. Stir in the chopped walnuts until they are evenly distributed.
Transfer the mixture to your prepared loaf pan. If desired, add a sprinkle of chopped walnuts on the surface for garnish. Place into the fridge until the fudge is set. Cut the fudge with a large sharp knife.
Expert Tips
- This recipe works best with dark chocolate with at least 60% cocoa. I tested it with dark chocolate between 60-65% cocoa.
- I don’t recommend using walnut butter instead of peanut butter or almond butter because walnut butter has a very thin consistency and contains more oil which will prevent the fudge from setting.
- I used salted unsweetened peanut butter so that the fudge has a little salt flavor added to it.
More Fudge Recipes
3 Ingredient Walnut Fudge
Ingredients
- 1 1/4 cups (206g) dark chocolate chips with at least 60% cocoa, see note before starting
- 10 tbsp (160g) natural salted unsweetened peanut butter with no added oils, can substitute with natural almond butter with no added oils
- 3 tbsp (21g) finely chopped walnuts, plus additional for garnish, see note before starting
Instructions
- Line an 8 inch x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
- Add chocolate chips to a large microwave safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth.
- Add the peanut butter to the melted chocolate. Make sure your peanut butter is room temperature. If it is too cold, it will cause the chocolate to seize. Stir the peanut butter in with a spatula until it is fully and evenly incorporated.
- Add in the chopped walnuts. Stir until they are evenly distributed. Transfer the fudge into your lined baking loaf pan. If desired, sprinkle an additional 1-2 tbsp of chopped walnuts on top for garnish.
- Place the fudge into the fridge until firm (around 2-4 hours or overnight). Cut fudge into approximate 1 inch squares with a large sharp knife. Leftover fudge should be stored in an airtight container in the fridge.
Notes
- Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contain at least 60% cocoa. Anything less than 60% may cause the fudge to not set. It is okay to be higher than 60% but your fudge will not be as sweet and may set firmer. If you need the fudge to be dairy-free, make sure to choose dairy-free dark chocolate. If you need the fudge to be refined sugar-free, use a chocolate that is sweetened with unrefined sugar. Also make sure your dark chocolate chips contain lecithin. Chocolate without lecithin may seize and harden once you add in the peanut butter. I tested the fudge with chocolate between 60-65% cocoa and they worked well. I tested with regular dark chocolate chips with dairy and refined sugar (Ghirardelli)*, dairy-free chocolate chips (Guittard) and refined sugar free and dairy-free chocolate chips (Hu dark chocolate chips*).
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Walnut note: Make sure to finely chop the walnuts, about 1/8 inch pieces or smaller, otherwise the pieces will be too big to cut through the fudge smoothly. You can use slightly bigger chopped walnuts for garnish so they don't sink in. I used raw walnut halves and pieces, the type used for baking.