There’s something magical about fudge. It’s sweet, smooth, and the kind of treat that makes you feel like a kid sneaking dessert before dinner. But what if I told you that you could have all that melt-in-your-mouth goodness without dairy, refined sugar, or an oven? Yep, this vegan peanut butter fudge does just that — and it takes minutes to whip up.
It’s a keeper for so many reasons:
- Dairy-free so everyone can enjoy it.
- Gluten-free by default (no tricky swaps needed).
- Naturally sweetened with maple syrup for that warm, caramel-like note.
- A no-bake recipe, so you can forget about babysitting anything in the oven.
Ingredients You’ll Need
This recipe keeps things simple. No fancy, hard-to-find items — just a handful of pantry staples.
- 1 cup natural peanut butter (smooth works best, but crunchy adds texture)
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup (or agave nectar for a milder flavor)
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt (optional but highly recommended)
Optional swaps & variations:
- Use almond butter for a softer flavor — perfect if you want almond butter fudge that’s vegan.
- For sugar-free vegan peanut butter fudge, use sugar-free maple syrup or liquid monk fruit sweetener.
- Add a handful of chopped nuts or dark chocolate chunks for extra bite.
Step-by-Step Instructions
1. Melt & Mix
In a medium bowl, stir together the peanut butter, melted coconut oil, maple syrup, vanilla, and sea salt. You don’t need any fancy equipment here — just a sturdy spoon or whisk.
2. Taste Test
Here’s your official permission to “quality check” the mixture before setting it. If it’s too sweet, add more peanut butter. Want it sweeter? A drizzle more maple syrup should do the trick.
3. Pour & Smooth
Line a small loaf pan (8×4 inches) with parchment paper. Pour in the fudge mixture and use a spatula to smooth the top.
4. Chill
Pop the pan into the freezer for about 30–45 minutes, or until the fudge is firm enough to slice.
5. Slice & Enjoy
Lift the parchment paper to remove the fudge, then cut it into squares. Keep it stored in the freezer or fridge — it softens quickly at room temperature.
Why This Vegan Peanut Butter Fudge Works
Some vegan fudge recipes can turn grainy or too oily. The secret here is balance — the coconut oil gives it structure, the peanut butter provides richness, and the maple syrup keeps it silky. Plus, the no-bake method means zero chance of overcooking sugar or dealing with crystallization.
Variations to Try
- Dairy-Free Peanut Butter Fudge with Chocolate Swirl: Melt vegan dark chocolate, drizzle over the top before chilling, and use a toothpick to create swirls.
- Maple Pecan Fudge: Stir chopped pecans into the base mixture for crunch and warmth.
- Almond Butter Twist: Swap peanut butter for almond butter and top with sliced almonds.
- Salted Caramel Style: Use coconut sugar syrup instead of maple and sprinkle flaky sea salt on top.
Storage Tips
This fudge will stay fresh for up to 2 weeks in the fridge or 3 months in the freezer. Store in an airtight container with parchment between layers to prevent sticking.
Tips for Trying This Recipe
- Room Temp Rule: Let the fudge sit for 2–3 minutes before eating straight from the freezer for the perfect bite.
- Mix It Up: Don’t be afraid to add texture — coconut flakes, crushed pretzels, or freeze-dried berries all play nicely here.
- Batch It: Double the recipe and store extras in the freezer for sudden sweet cravings.
- Nut-Free Option: Use sunflower seed butter for a school-safe, allergy-friendly treat.
Final Thoughts
This vegan peanut butter fudge is proof that dessert doesn’t need dairy, gluten, or refined sugar to taste incredible. It’s easy enough for beginners, quick enough for busy days, and indulgent enough to serve to guests who might not even guess it’s vegan.
So the next time you’re craving something sweet but don’t want to fuss with the oven, give this recipe a go. Chances are, you’ll be making it again before the first batch is gone.
Vegan Peanut Butter Fudge
Ingredients
Method
- In a medium mixing bowl, combine peanut butter, melted coconut oil, maple syrup, vanilla extract, and sea salt.
- Stir until smooth and fully blended.
- Line a small loaf pan (8×4 inches) with parchment paper.
- Pour the mixture into the pan and smooth the top with a spatula.
- Freeze for 30–45 minutes until firm.
- Remove from the freezer, lift the parchment paper out, and cut into squares.
- Store in an airtight container in the fridge or freezer.
Notes
- If your peanut butter is too thick, warm it slightly before mixing.
- This fudge softens fast at room temperature, so keep it chilled until ready to eat.
- You can swap peanut butter for almond butter or sunflower seed butter for a nut-free option.
FAQ
Q: Can I make this without coconut oil?
A: Yes, but the texture will be softer. Try using vegan butter for a similar set.
Q: Is this healthy?
A: “Healthy” depends on your definition, but it’s made with whole ingredients and no refined sugar. It’s definitely a better-for-you treat compared to store-bought fudge.
Q: Can I use honey instead of maple syrup?
A: Technically yes, but it won’t be vegan. Maple syrup is the better choice for both flavor and texture.
Q: Why is my fudge oily on top?
A: This can happen if the coconut oil separates during mixing. Whisk vigorously to fully combine before chilling.
