This healthy chocolate peanut butter fudge couldn’t be any easier! You just melt everything together. Naturally vegan with a paleo and nut-free option. With a video.
Note: I originally posted this fudge recipe back in 2012 but decided to make some changes to the recipe to make it a little more allergy and dietary-friendly by testing it with sunflower seed butter and maple instead of honey!
I’ve gotten a lot of comments over the past few months about sunflower seed butter that made me curious. I know a lot of you have peanut allergies, can’t send peanuts to school or are paleo so I thought I’d try it out (here’s a recipe for homemade sunflower seed butter). You can also buy SunButter on Amazon!
This fudge, by the way, can’t be sent to school! It needs to be kept refrigerated or frozen.
One thing you don’t want to skip on is the salt. It just calls for “salt to taste” because I think I like things a lot saltier than most people. It really intensifies the peanut butter taste!
If you don’t have a mini muffin pan or a silicone mold, you can pour the mixture into a small parchment-lined tupperware container or the like. I just went with a mini muffin pan because it seemed the least messy.
This chocolate peanut butter fudge doesn’t taste exactly like traditional fudge – the texture isn’t the same and obviously it’s not as sweet, but if I had to choose between the two, I would pick this.
I just feel better eating it. And I love the taste and texture although it’s not the same as the really unhealthy stuff.
I’ve also tried this healthy peanut butter chocolate fudge with hazelnut butter and it was tasty but it’s hard to beat chocolate + peanut butter, right? ;)
If you prefer some peanut butter fudge without the chocolate, I highly recommend this maple peanut butter caramel fudge! It’s also vegan (but not paleo because of the peanut butter). :)
Chocolate Peanut Butter Fudge (vegan, gluten-free, grain-free with paleo and nut-free options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12-16 pieces of fudge
Ingredients
- 1/2 cup (113 grams) refined coconut oil1
- 1/2 cup (128 grams) natural peanut butter or sunflower seed butter for paleo / nut-free (use the kind with just nuts / seeds and salt)
- 1/2 cup + 2 tablespoons (72 grams) cocoa powder
- 1 teaspoon vanilla extract
- salt to taste (be sure to add this! It really brings out the peanut flavor)
- 1/3 cup + 2 teaspoons maple syrup
- if using sunflower seed butter: coconut sugar to taste (I used 5 teaspoons)
Directions
- Melt the coconut oil in a small pot or pan over low heat. Add the nut butter, cocoa powder, vanilla extract and salt and stir together. When it’s completely smooth, take it off the heat and add the maple syrup and stir until well combined.
- If using sunflower seed butter, add coconut sugar to taste. Put the pot back on the burner and set to the lowest setting. Stir until the coconut sugar is dissolved.
- If using peanut butter, you don't need additional sugar. Once the maple syrup is combined, immediately pour the fudge into a silicone mold or into the liners.
- Place in the refrigerator until set. Mine took a few hours. If you’re in a hurry, stick them in the freezer. If using a silicone mold, remove the set candy from the mold so that the fudge doesn't take on the taste of the mold.
- Store in the refrigerator or freezer.
Notes
- I updated this recipe on 6/9/16. Here's the original recipe (in case you've made it in the past): 6 tablespoons (84 grams) refined coconut oil, 1/2 cup (128 grams) natural peanut butter, 1/2 cup + 2 tablespoons (72 grams) Dutch-process cocoa powder, 1/4 cup (80 grams) honey
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103 comments on “Chocolate Peanut Butter Fudge (vegan, paleo options)” — Add one!
2 comments are awaiting moderation!
OH my….this looks decadent & completely delicious!!!
Erin, these look insanely amazing! So decadent and delicious!
This is such a cool recipe. I’ve never used seed butter. I need to give it a try. I love that you’ve tweaked the recipe. It shows your attention to detail with your blog. I dig that.
Perfect since I’ve been working on eating healthier options! These would be perfect to have in the fridge on hand for cravings!
What I wouldn’t give to bite into one of those pieces of fudge right now! Looks amazing, Erin!
I’m always looking for new vegan desserts to send to my friends.
Do you think Dutch-process cocoa is a must? All I have at hand is natural unsweetened Hershey cocoa.
I think it’d be okay with that! I just prefer the darker, more chocolaty taste of Dutch-process. Enjoy! :)
Hey Erin
great looking recipe, again
I avoid all seeds due to the n6 component
Anyway, I’ll be giving this a go. The lemon-coconut macaroons are tasty but I’ve made them a few too many times now.
I may try swapping out the peanut butter and try almond and cashew to see what they come out like
Hope all is well with you x
Hi Rick! I bet these would be great with cashew butter. I actually wanted to try that but then decided to go with sunflower seed butter instead. I hope you’ll enjoy them! Thanks for your comment. :)
Made two batches tonight
as above but with cashew butter instead of peanut
batch 1 with vanilla extract batch 2 without
(had all the ingredients in the house already)
much prefer it without the vanilla personally, but both are really good so I suggest you try the cashew butter version – fat profile of cashew far superior nutritionally compared to peanut and I prefer the taste too
I froze it in a tray and cut into inch square cubes then rolled them in the cocoa, put in a candy wrapper then into the fridge. Great treats to have with a coffee and super-nutritious!
Why people insist on buying sugar filled treats with seed oils and hydrogenated fats, HFCS and all that gunk I don’t know. I made these in about 10 minutes total work. Dee-lish hun! x
That’s interesting about the vanilla! The original recipe didn’t have vanilla in it but I tried the recipe with vanilla recently and thought it was so much better. Maybe it just goes better with peanut butter? I love your idea of coating them in cocoa and wrapping in candy wrappers! I’ll have to try that, too. Thanks again for your great feedback! :)
I still haven’t tried sunflower seed butter. I don’t think I’d mind the bitterness, but I’m betting I’d definitely want to add sugar if it was used in a dessert. These look like the perfect little decadent bites!
I have a friend that is vegan and her son suffers from a peanut allergy so this would be perfect for her! And even for myself because they look sooooo good!
I’m with you – I’d take nut butter fudge over the cream-based stuff any day!
I made these a few days ago and they were so good! I accidentally left one out of the fridge (forgot to put the plate in the refrigerator) and the next day it had the fudge like texture. I loved it! I have tons of molds so I experimented around some. Wish I had taken pictures of them. Thanks for the recipe.
BTW: I pre-ordered your cookbook yesterday!
I’m happy to hear that you liked it! And I guess they’re technically fine at room temperature but if it’s summer, they kind of just melt into a gloopy pile of yumminess. ;) Thanks for your feedback (on the other recipe, too!) and for ordering the book. :)
Wow, these look irresistible!!!
Thanks, Liz! :)
Love,love love all of your amazing creations!!!
Have tried many, and always get a standing ovation from family & friends. It’s summer here in south Fla(not Vegas hot,but in the 90’s with humidity) , so I try never to light the oven. Your no bake creations are Yay fabulous!!
Can you suggest an alternative to coconut oil. We have coconut allergies.
Keep blogging.
Oh, man! I feel soooo bad I just now saw this. I feel ridiculous even replying to it since I know you’ll never see it. I am SO sorry I never responded! And to such a super nice comment. :( If anyone else reading this is wondering, you could try butter (though I haven’t tried it!). Thanks so much for your kind words and sorry again!
Thanks Lakshmi! They are but at least they're not wildly unhealthy. :)
They look sinfully good!!!
Lily – Thanks for the tip! I'll try it out. :)
When I ate them cold I noticed the olive oil flavor much more than when they were room temperature. But I use it so much I don't mind the flavor. I think any preferred oil would work.
Lily – Thank you so much for leaving feedback! I would love to use olive oil in these too, but did they taste like olive oil? I normally use olive oil in baked goods, but the olive-y taste that's in the batter disappears during baking. But these aren't baked so I'm curious. Thanks again for the lovely comment! I'll do my best to keep the original recipes coming. :)
I just made these last night and they are amazing! I actually used olive oil, since I avoid coconut oil. And they still turned out delicious. I love your little heart molds… I didn't have anything nearly as cute, but that's ok. Thanks for your wonderful recipes! Please keep them coming!