Easy Peanut Butter Fudge
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!
Ingredients
- 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
OPTIONAL BUT HIGHLY RECOMMENDED FOR THE BEST TASTE:
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine sea salt
Instructions
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Line an 9x5 pan with parchment paper leaving a slight overhang.
STOVETOP INSTRUCTIONS
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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.
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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.
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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.
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Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
MICROWAVE INSTRUCTIONS
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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.