3 Ingredient Peanut Butter Fudge
An easy peanut butter fudge recipe that also doesn't contain any refined sugar, butter or milk.
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.
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