This Easy Peanut Butter Fudge is smooth, creamy and so easy to make with just 3 ingredients with no candy-thermometer required. It’s gluten-free, vegan, refined-sugar free with a keto sweetener option and the perfect healthy treat for the holidays!
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Updated December 2020
Healthy Vegan Peanut Butter Fudge Recipe
Fudge is one of our favorite homemade treats to make during the holidays. This Easy Peanut Butter Fudge is so easy to make and perfect for the peanut butter fan in your life! It’s rich, creamy and super addictive! Best of all, it’s incredibly simple to make using ingredients you most likely have in your pantry!
Every December, we are always making a ton of fudge recipes including this Easy Fudge, White Chocolate Fudge, Chocolate Peanut Butter Fudge, Vegan Fudge and this Peppermint Fudge. The great thing about homemade fudge is that it is always a hit with friends and family and you can change up the flavors depending on what you have on hand.
Why we love this 3 ingredient peanut butter fudge recipe
This creamy peanut butter fudge is deliciously decadent and makes the perfect treat to cure that peanut butter sweet tooth. It’s vegan, dairy-free and can easily be low carb, keto or paleo depending on what nut butter or sweetener you use.
The best part about making fudge around Christmas is that you can package it up for friends and family. They’re going to love receiving this no bake treat if they’re a fan of the sweet and salty combo! It so good and will be hard to stop at just one!
Plus, since this is a no bake treat, it will work great for those hot summer months of June, July and August when you don’t feel like turning on the oven!
Ingredients you need for this easy fudge recipe:
This healthy peanut butter fudge couldn’t be simpler to make. You’ll only need 3 ingredients plus the optional vanilla and salt and can easily swap out the nut butter and sweeteners depending on any dietary preferences or what you have in your pantry.
- Peanut Butter – be sure to use a creamy unsalted natural peanut butter. You may also sub with other nut or seed butter for paleo. Cashew butter, almond butter or sunflower seed butter for a nut-free AIP version.
- Coconut oil – be sure to use organic refined coconut oil to avoid that coconut flavor. You can also sub with vegan butter for a non-paleo option. Ghee or regular butter also work if not vegan or dairy-free.
- Pure maple syrup OR sub with favorite liquid sweetener
Optional but highly recommended for the tastiest and best peanut butter fudge:
- Pure vanilla extract and optional fine sea salt – helps to balance out the sweetness and makes this homemade peanut butter fudge delicious.
How to make this Easy Peanut Butter Fudge
- PREPARE THE PAN: Line an 9×5 pan with parchment paper leaving a slight overhang.
- COMBINE THE INGREDIENTS: In a medium pot or saucepan, add the peanut butter, coconut oil and maple syrup and heat over very low heat while continuously stirring until melted and smooth. Remove pot from heat then stir in vanilla and salt if using.
- SPREAD INTO PAN: Spread fudge evenly into the prepared pan and use an offset spatula to smooth the top. Allow to set for about 3 hours or place in the fridge to speed up the process.
- CHILL IN FRIDGE: Allow to set for about 3 hours or place in the fridge to speed up the process.
- CUT INTO SQUARES: Lift fudge out from pan using the parchment overhang and cut into 1-inch pieces.
- STORE in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months
Can you make Peanut Butter Fridge in the microwave
Yes. To make microwave fudge, simply add the peanut butter, coconut oil and maple syrup in a medium microwave-safe bowl. Microwave on high in 20 second increments, making sure to stir very well between increments.
Just be sure not to overheat and stop once the fudge mixture has combined, otherwise, the peanut butter mixture may seize and burn.
Healthy Fudge Variations
Peanut butter – use cashew butter for a paleo version. You can also sub with another nut butter or seed butter you have on hand. I find cashew butter the best peanut butter replacement to replicate the peanut butter flavor.
Toppings – add a sprinkle of Maldon sea salt, chocolate chips, chopped peanuts or shredded coconut for a nice crunch.
Maple syrup – you can sub with Lakanto sugar-free maple syrup to make this peanut butter fudge keto or use coconut nectar or honey if not vegan. Powdered sweetener such as Lakanto or Swerve will also work but you will have to adjust the amount depending on your taste.
TO MAKE DELICIOUS FREEZER FUDGE: Instead of the 1/3 cup of coconut oil, you can substitute with 1/3 cup of coconut cream, heavy cream or sweetened condensed milk if you have no dietary concerns or are not dairy-free. However, you will need to store this fudge in the freezer if you use these options.
Storage and Freezer Instructions
This keto peanut butter fudge can be stored in an airtight container in the refrigerator for up to 2 weeks.
Can I freeze fudge?
Yes! Keep this 3 ingredient fudge on hand in the freezer when you need a healthier dessert throughout the week. It makes the perfect holiday gift or healthy dessert for Christmas parties or gatherings. Store your fudge in an airtight container or a freezer-safe bag in the freezer for up to 3 months.
More easy peanut butter recipes you will love:
Chocolate Peanut Butter Cookies
This Easy Peanut Butter Fudge is smooth, creamy and so easy to make with just 3 ingredients with no candy-thermometer required. It's gluten-free, vegan, refined-sugar free with a keto sweetener option and the perfect healthy treat for the holidays!
- 1 1/3 cups creamy unsalted natural peanut butter , may also sub with other nut or seed butter for paleo (cashew, almond or sunflower seed butter)
- 1/3 cup organic refined coconut oil , you can also sub with vegan butter (if not paleo) OR ghee or regular butter if not vegan or dairy-free
- 1/3 cup pure maple syrup , or sub with other liquid sweetener such as Lakanto sugar-free maple syrup for keto
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine sea salt
Line an 9x5 pan with parchment paper leaving a slight overhang.
In a medium pot or saucepan, add the peanut butter, coconut oil and maple syrup and heat over very low heat while continuously stirring until melted and smooth. Remove pot from heat then stir in vanilla and salt if using.
Spread evenly into the prepared pan and use an offset spatula to smooth the top. Allow to set for about 3 hours or place in the fridge to speed up the process.
Lift fudge out from pan using the parchment overhang and cut into 1-inch pieces. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
To make microwave fudge, add the peanut butter, coconut oil and maple syrup in a medium microwave-safe bowl. Microwave on high in 20 second increments, making sure to stir very well between increments.
Be sure not to overheat and stop once the fudge mixture has combined, otherwise, the peanut butter mixture may seize and burn.
Spread evenly into the prepared pan and use an offset spatula to smooth the top. Allow to set for about 3 hours or place in the fridge to speed up the process.
Lift fudge out from pan using the parchment overhang and cut into 1-inch pieces. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
