Vegan Peanut Butter Fudge
🌱 Vegan Peanut Butter Fudge (Creamy, No-Bake & Dairy-Free) 🥜
This Vegan Peanut Butter Fudge is incredibly creamy, rich, and packed with that classic peanut butter flavor — all without any dairy or baking. It comes together in one bowl, sets up beautifully in the fridge, and cuts into perfect smooth squares every time.
I love how simple this is. A few pantry ingredients, a quick melt, and a couple hours of chilling give you a dessert that feels special but is almost effortless. It’s the kind of treat that disappears fast in my house. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Peanut Butter Fudge 💚
- 🌱 Completely dairy-free and egg-free
- 🥜 Rich, creamy peanut butter flavor
- ⏱️ No-bake and ready with just 10 minutes of work
- ✨ Smooth texture that melts in your mouth
- 🧊 Perfect make-ahead treat
- 📦 Great for gifting or keeping in the fridge
The Secret to Perfect Creamy Peanut Butter Fudge
The combination of creamy peanut butter and a little coconut oil creates that classic fudge texture without any dairy. Maple syrup adds just the right sweetness while helping everything set. A pinch of salt is essential — it balances the richness and makes the peanut butter taste even better. Chill it fully before cutting for the cleanest squares.
Frequently Asked Questions ❓
Can I use natural peanut butter? 🥜
Yes, but stir it very well first so the oil is fully mixed in. Natural peanut butter can make the fudge slightly softer, so you may want to add an extra tablespoon of coconut oil or a bit of powdered sugar for a firmer set.
How long does it keep? 🧊
Stored in an airtight container in the refrigerator, it stays fresh for up to 2 weeks. You can also freeze it for up to 2 months — just thaw in the fridge before serving.
Can I make it chocolate peanut butter? 🍫
Absolutely. Stir in 2–3 tablespoons of cocoa powder or melt in a handful of dairy-free chocolate chips after the mixture is smooth for a delicious chocolate-peanut butter version.
🌱 Vegan Peanut Butter Fudge
Ingredients 🛒
- 1 ½ cups creamy peanut butter (natural or regular)
- ⅓ cup coconut oil (or vegan butter)
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt (plus more to taste)
- Optional: 2–4 tablespoons powdered sugar for a firmer classic texture
Instructions 👩🍳
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium saucepan over low heat (or in a microwave-safe bowl), combine the peanut butter, coconut oil, and maple syrup. Stir until completely melted and smooth.
- Remove from heat. Stir in the vanilla extract and sea salt. If using powdered sugar, sift it in and mix until fully combined.
- Pour the mixture into the prepared dish and smooth the top with a spatula.
- Refrigerate for 2–3 hours, or until the fudge is firm all the way through.
- Lift the fudge out using the parchment overhang. Place on a cutting board and cut into squares with a sharp knife.
- Store in an airtight container in the refrigerator.
Nutrition
| Nutrient | Per piece (1/16) |
|---|---|
| Calories | 195 |
| Protein | 5g |
| Net carbohydrates | 9g |
| Total carbohydrates | 11g |
| Fiber | 2g |
| Total fat | 16g |
| Sodium | 95mg |
Estimates based on standard creamy peanut butter and pure maple syrup. Exact numbers may vary by brand.
Notes & Tips 💡
- For the cleanest cuts, run your knife under hot water and dry it between slices.
- If you prefer a sweeter or denser fudge, add the optional powdered sugar.
- Natural peanut butter works well — just make sure it’s well stirred so the oil is incorporated.
- Want extra flavor? Sprinkle a little flaky sea salt on top before chilling.
This Vegan Peanut Butter Fudge is creamy, rich, and completely no-bake. Keep a batch in the fridge for when you need a simple, satisfying treat. 🥜🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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