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Vegan Peanut Butter Fudge

A creamy, rich, no-bake fudge made with peanut butter, coconut oil, and maple syrup. It’s dairy-free, gluten-free, and comes together in minutes for an indulgent treat without refined sugar.
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Prep Time 10 minutes
chillinng time 50 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 cup natural peanut butter smooth works best
  • 1/3 cup coconut oil melted
  • 1/4 cup maple syrup or agave nectar
  • 1/2 teaspoon pure vanilla extract
  • Pinch of sea salt optional

Method
 

  1. In a medium mixing bowl, combine peanut butter, melted coconut oil, maple syrup, vanilla extract, and sea salt.
  2. Stir until smooth and fully blended.
  3. Line a small loaf pan (8x4 inches) with parchment paper.
  4. Pour the mixture into the pan and smooth the top with a spatula.
  5. Freeze for 30–45 minutes until firm.
  6. Remove from the freezer, lift the parchment paper out, and cut into squares.
  7. 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.