This peanut butter fudge calls for just 4 ingredients and only takes a few minutes to make. It’s naturally vegan, gluten-free, grain-free, and dairy-free (with a paleo option) but can also be made with butter for a dairy version. It’s sweetened with maple syrup, which gives it a slightly caramel-like texture! With a video.
I’ve also tested a paleo option. Just use cashew butter! The result is super delicious and maple + cashews really go so well together.
I’m calling this vegan peanut butter fudge but it’s almost like a cross between caramel and fudge. You’ve either got to have some self-control or have a buddy around when making this fudge. Safety in numbers!
Prefer a chocolate version? This chocolate peanut butter fudge is even easier than this peanut butter fudge recipe! And if you want something super rich and chocolaty, try my vegan paleo fudge recipe.
This 4-ingredient peanut butter fudge only takes a few minutes to make and is naturally vegan, gluten-free, grain-free, plus dairy-free. It's also sweetened with maple syrup, which gives it a slightly caramel-like texture! With a paleo option.
All you do to make this peanut butter fudge is mix everything together, boil for 2 minutes, and then freeze. And as far as fudge goes, I think this is pretty darned healthy. All that’s needed is natural peanut butter (the kind with just peanuts and salt), maple syrup, coconut oil (or butter if you can eat dairy) and vanilla.
Peanut Butter Fudge Recipe
Prep Time: 10 min
Cook Time: 2 min
Ready in: 12 min
Yield: 12 pieces of fudge
Ingredients:
- 1/2 cup (120 milliliters) pure maple syrup (I don't recommend honey)
- 1/3 cup (85 grams) salted natural peanut butter (the kind with just salt and peanuts) or cashew butter for a paleo version
- 1/4 cup (56 grams) coconut oil1 (commenters have used unsalted butter for a dairy version with success!)
- 2 teaspoons vanilla extract
- 1/2 cup (55 grams) roasted salted peanuts or cashews, coarsely chopped, optional – divided
Directions:
- Line a mini muffin pan with 12 waxed or silicone muffin liners. You can alternatively line a small container with parchment paper or waxed paper.
- In a small saucepan, mix together the maple syrup, peanut butter and coconut oil over medium heat. If your peanut butter is unsalted, add a pinch of salt. At first it might not appear to come together well. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit and become glossy. If you use a heavy bottom pan, you may need to boil it a little longer. Stir in the vanilla until well combined. Stir in 5 tablespoons chopped nuts, if using.
- Pour into the waxed or silicone liners, top with remaining 3 tablespoons chopped nuts, if using, and place the pan in the freezer. If you don't have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer.
- Freeze for about 2-3 hours. The liners will be easy to remove once the fudge has thoroughly frozen. They'll stick if you try to remove them too early.
- This fudge does not travel well (unless you have a cooler!) It should be kept frozen.
See Full Recipe please visit : Peanut Butter Fudge
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