This Peanut Butter Fudge is a delicious dairy free version of your favorite fudge. It’s made with just five ingredients and only requires a few minutes of prep work, plus it’s stored in the freezer so you can enjoy it for months if you want!
Everybody loves fudge, right? Right. This peanut butter fudge is my new go-to fudge recipe, mostly because it’s dairy free. Fudge is always an easy dessert recipe to prep–certainly much quicker than cake and cookies–but we tend to think of fudge as being a holiday dessert, at least I do. Well the good news is that the holidays are right around the corner!
WHY THIS PEANUT BUTTER FUDGE IS SO GOOD
- The recipe requires just five ingredients: coconut oil, peanut butter, maple syrup, cane sugar, and salt
- It’s freezer fudge, so it lasts long time
- It’s dairy free but has the perfect fudge texture!
HOW TO MAKE DAIRY FREE FUDGE
Making dairy free fudge is quite similar to making traditional fudge. This recipe requires just two steps!
First, add all of the ingredients to a medium-sized saucepan and heat over medium heat. Stir frequently until the coconut oil has melted and the mixture is completely smooth.
Next, pour the mixture into a parchment-lined 8×8 baking dish, and then place the dish in the freezer for at least two hours.
Since this peanut butter fudge is made with coconut oil, you’re going to want to store it in the freezer. Otherwise, the coconut oil and therefore the fudge will melt if left out at room temperature.
TIPS FOR MAKING PEANUT BUTTER FUDGE
As I mentioned, this fudge is dairy free. For this particular recipe, the main ingredient is coconut oil vs. sweetened condensed milk like most fudge recipes. I recommend eating 1-2 pieces of fudge at a time, because similar to most fudge, it’s really rich. So think of it as an easy, portion-controlled dessert 🙂
Try to use peanut butter without a ton of oil. Since the recipe already calls for oil, we don’t want even more oil while scooping out the peanut butter.
CAN I USE COCONUT SUGAR INSTEAD OF CANE SUGAR?
You can. The first time I made this I used coconut sugar, and while the recipe turned out just fine, I found that it had more of a coconut-y flavor to it, which is why I recommend cane sugar instead.
OTHER FUDGE RECIPES
Peanut Butter Fudge (dairy free)
- 1/2 cup coconut oil
- 1 1/4 cup peanut butter
- 1/3 cup maple syrup
- 1/4 cup cane sugar
- pinch of salt
- Line an 8x8 baking dish with parchment paper and set aside.
- Add all ingredients to a medium saucepan and heat over medium heat.
- Whisk frequently until the coconut oil has completely melted and the ingredients are combined.
- Pour mixture into the baking dish, then place the dish in the freezer for at least 2 hours, allowing fudge to harden.
- Before serving: remove fudge from the freezer and trim the edges if necessary. Cut fudge into bite-size pieces, sprinkle with additional sea salt and enjoy!