Chocolate Peanut Butter Fudge

This Chocolate Peanut Butter Fudge is an easy homemade fudge recipe made with creamy layers of rich chocolate, smooth peanut butter and dairy-free chocolate chips. It’s the perfect healthy holiday treat and simple to make with no candy-thermometer required. Gluten-free, vegan, refined-sugar free with a keto sweetener option.

PIN HERE for later and follow my boards for more recipe ideas

Healthy Chocolate Peanut Butter Fudge Recipe

Looking for a delicious homemade fudge recipe for the holidays? This Chocolate Peanut Butter Fudge is rich, creamy and so easy to make. Chocolate and peanut butter make the best combination and with this easy layered fudge, you won’t have to choose between the two.  My family loves helping to make lots of homemade fudge recipes for holiday gift giving. Our favorite fudge recipes are these White Chocolate Fudge, this Easy Fudge and this Easy Peanut Butter Fudge.

Why we love this creamy fudge recipe

This layered chocolate peanut butter fudge is deliciously decadent and makes the perfect treat to satisfy that chocolate and peanut butter craving.

And the best part about making homemade fudge around Christmas is that you can package it up for friends and family. They’re going to love receiving this if they’re a fan of the sweet and salty combo! It so good and will be hard to stop at just one!

Luckily, this healthy fudge recipe is not only delicious, it’s also made without any refined sugars, dairy and is vegan, gluten-free and can easily be keto or paleo by swapping out the nut butter and sweetener.

Ingredients you need for this easy fudge recipe:

This healthy peanut butter fudge couldn’t be simpler to make. It uses our 3 ingredient fudge recipe plus our easy peanut butter fudge recipe. Both recipes only call for 3 main ingredients and you can easily swap out the nut butter and sweeteners with what you like or have on hand.

For the chocolate fudge layer: 

• Chopped dairy-free chocolate or dairyfree chocolate chips
• Creamy unsalted cashew butter  – you can sub with any another nut or seed butter
• Full-fat canned coconut milk – be sure to use a high-quality coconut milk without any extra added gums. We like the one from Trader Joe’s.
• Pure maple syrup or sub with your favorite liquid sweetener such as Lakanto Sugar-Free Maple syrup to make this homemade fudge keto.

OPTIONAL BUT HIGHLY RECOMMENDED FOR THE BEST FLAVOR:

• Pure vanilla extract
• Fine sea salt

For the peanut butter fudge layer:

• Peanut Butter – be sure to use a creamy unsalted natural peanut butter , may also sub with other nut or seed butter for paleo (cashew, almond or sunflower seed butter)
• Coconut oil – use organic refined coconut oil if you’re not a fan of the coconut flavor
• 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.

OPTIONAL TOPPING:

• Chopped dairy-free chocolate chips

How to make this Chocolate Peanut Butter Fudge

1. PREPARE THE PAN: Line an 8×8 baking pan with parchment paper leaving a slight overhang.
2. MAKE THE CHOCOLATE LAYER: Add the chocolate, coconut milk and maple syrup to a medium pot over low heat, while stirring frequently.
   Once the mixture is smooth and combined, remove from heat and stir in vanilla and salt, if using.
3. SPREAD INTO PAN: Pour into prepared pan and spread evenly with an offset spatula.
4. CHILL FUDGE: Place the pan in the freezer while you make the peanut butter layer.
5. MAKE THE PEANUT BUTTER FUDGE: In a large heat-safe bowl, add the peanut butter, coconut oil and maple syrup. Heat over a double-boiler OR microwave in 30-second increments making sure to stir in between until melted and smooth. Add vanilla and salt if using.
6. SPREAD OVER CHOCOLATE LAYER: Remove pan from freezer and spread peanut butter fudge layer on top of the chocolate fudge layer using an offset spatula. Top with optional dairy-free chocolate chips.
7. CHILL IN FRIDGE: Allow to set for about 3 hours or place in the fridge to speed up the process.
8. 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.

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 chopped peanuts or shredded coconut for a nice crunch.

Maple syrup – you can sub with Lakanto sugar-free maple syrup to make this chocolate peanut butter fudge keto or use coconut nectar or honey if not vegan.

Coconut oil – you can also sub with vegan butter OR ghee if not dairy-free

Storage and Freezer Instructions

This keto chocolate peanut butter fudge can be stored in an airtight container in the refrigerator for up to one week.

Can I freeze fudge?

Yes! Keep this easy 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.

More easy chocolate recipes you will love:

Chocolate Peanut Butter Bars

Chocolate Turtles

Keto Chocolate Truffles

0 from 0 votes

Print

Easy Chocolate Peanut Butter Layered Fudge

Prep Time

15 mins

Cook Time

10 mins

Resting Time

4 hrs

Total Time

4 hrs 25 mins

 

This Chocolate Peanut Butter Fudge is an easy homemade fudge recipe made with creamy layers of rich chocolate, smooth peanut butter and dairy-free chocolate chips. It's the perfect healthy holiday treat and simple to make with no candy-thermometer required. Gluten-free, vegan, refined-sugar free with a keto sweetener option.

Course: Dessert

Cuisine: American, Holiday

Keyword: chocolate and peanut butter dessert, easy fudge recipe, fudge recipe christmas gift

Servings: 30 squares

Calories: 180 kcal

Author: Kelly

Ingredients

Chocolate Layer:

• 1 1/2 cups chopped dairy-free chocolate or dairyfree chocolate chips , we like Hu' s Kitchen or Lily's Sweets
• 1/2 cup creamy unsalted cashew butter , or other nut or seed butter
• 1/3 cup full-fat canned coconut milk , we like the one from Trader Joe's since it doesn't contain any gums
• 1/3 cup pure maple syrup or sub with other liquid sweetener such as Lakanto sugar-free maple syrup for keto

OPTIONAL BUT HIGHLY RECOMMENDED FOR THE BEST FLAVOR

• 1 teaspoon vanilla extract , may also sub with other nut or seed butter for paleo (cashew, almond or sunflower seed butter)
• 1/8 teaspoon fine sea salt

Peanut Butter Layer:

• 1 1/4 cups creamy unsalted natural peanut butter
• 1/3 cup organic refined coconut oil
• 1/3 cup pure maple syrup or sub with other liquid sweetener such as Lakanto sugar-free maple syrup for keto

OPTIONAL BUT HIGHLY RECOMMENDED FOR THE BEST TASTE:

• 2 teaspoons pure vanilla extract
• 1/8 teaspoon fine sea salt

OPTIONAL TOPPINGS

• 1-2 tablespoons dairy-free chocolate chips

Instructions

1. Line an 8" X 8" pan with parchment paper or foil and spray lightly with nonstick spray

Chocolate Layer:

1. MAKE THE CHOCOLATE LAYER: Add the chocolate, coconut milk and maple syrup to a medium pot over low heat, while stirring frequently.Once the mixture is smooth and combined, remove from heat and stir in vanilla and salt, if using.

   SPREAD INTO PAN: Pour into prepared pan and spread evenly with an offset spatula.

   CHILL FUDGE: Place the pan in the freezer while you make the peanut butter layer.

2. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Spread the fudge mixture to the pan and spread evenly with an offset spatula. Place in the fridge to chill.
   

Peanut Butter Layer:

1. MAKE THE PEANUT BUTTER FUDGE: In a large heat-safe bowl, add the peanut butter, coconut oil and maple syrup. Heat over a double-boiler OR microwave in 30-second increments making sure to stir in between until melted and smooth. Add vanilla and salt if using.

2. SPREAD OVER CHOCOLATE LAYER: Remove pan from freezer and spread peanut butter fudge layer on top of the chocolate fudge layer using an offset spatula.

   Top with optional chocolate chips.

3. CHILL IN FRIDGE: Allow to set for about 3 hours or place in the fridge to speed up the process.

4. 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

Nutrition Facts

Easy Chocolate Peanut Butter Layered Fudge

Amount Per Serving (1 piece)

Calories 180 Calories from Fat 126

% Daily Value*

Fat 14g22%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 8g9%

Protein 4g8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.