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When it comes to treats, it’s hard to beat fudge. And this chocolate peanut butter fudge recipe uses a date-sweetened peanut butter base pairs perfectly with a drizzle of chocolate, crunchy peanut butter cups, and a sprinkle of flaky sea salt. It’s an easy no-bake dessert you can whip up in minutes and keep stocked in the freezer for Thanksgiving gatherings, make-ahead treats, or anytime cravings.
Table of contents
Ingredients You’ll Need
I almost always have all these items in my pantry, which make it dangerously convenient to make this chocolate peanut butter fudge recipe.
Peanut Butter Fudge Base
- Peanut butter: creamy and unsweetened
- Medjool dates: look for pitted
- Unrefined coconut oil: creates a silky texture
- Pure vanilla extract: can also use vanilla bean paste
Chocolate Topping
- Mini peanut butter cups: can also chop up full size ones, too
- Chocolate chips: semi sweet is my preference
- Unrefined coconut oil: this hardens the chocolate
- Coarse unrefined sea salt: ultimate flavor bomb
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How to Make Chocolate Peanut Butter Fudge
Follow my step-by-step video tutorial to make this recipe as simple as possible. I recommend getting silicone freezer trays to make bite-size fudge pieces that freeze well.
Recipe Tips
- Be sure your coconut oil is fully melted before mixing—this helps it cool evenly and keeps your fudge smooth without any weird texture spots. I don’t pick up on a strong coconut flavor, but if you’re sensitive to it, go with refined coconut oil for a more neutral taste.
- When it’s time to add the drizzle, pour the melted chocolate over the fudge while it’s still in the freezer. The cold will instantly harden the chocolate, making the fudge easier to cut and serve.
- Not into peanut butter? Try a nut butter instead. The texture may change slightly (even with smooth almond butter), but it’ll still set up like fudge. Just make sure you’re using an unsweetened nut or seed butter with simple ingredients for the best results.
How to Store Chocolate Peanut Butter Fudge
Keep your chocolate peanut butter fudge in a sealed airtight container in the fridge for up to two weeks. Honestly though—if your crew loves it as much as mine, it’ll disappear long before then. Feel free to make a double batch and store half in the freezer for up to 3 months.
What to Serve With
Peanut butter fudge can be eaten alone or served with some simple sides that make it feel extra special without adding stress. Fresh strawberries or sliced apples balance the richness, while a hot chai tea latte or Warm Almond Milk and Honey makes it feel like a treat-yourself moment.
If you want to go full holiday mode, pair it with salted popcorn for that sweet-salty magic or add it to a small dessert board with nuts, dark chocolate squares, and a few festive cookies. Keep it easy, keep it joyful—progress over perfection, always.
More Dessert Recipes
No-Bake Chocolate Peanut Butter Fudge Bites
Jen HansardVideo
Ingredients
- ½ cup coconut oil, unrefined melted
- ½ cup peanut butter creamy
- 5 Medjool dates
- 1 teaspoon pure vanilla extract
Toppings
- 1 cup mini peanut butter cups I use Justin's
- 3 tablespoon dark chocolate chips
- 1 tablespoon coconut oil, unrefined
- sea salt, unrefined coarse
Instructions
- Blend the melted coconut oil, peanut butter, dates and vanilla in a high-speed blender until very creamy.
- Pour the mixture into a silicone ice cube tray and freeze until slightly firm, about 20 minutes.
- In a small saucepan over low heat, melt the chocolate chips and coconut oil, stirring constantly.
- Drizzle the melted chocolate over the cold fudge. Top with chopped mini peanut butter cups, pressing gently so they stick, and sprinkle lightly with coarse salt.
Recipe Notes
- Vegan Swap: Use natural peanut butter, vegan chocolate chips and vegan peanut butter cups.
- Nut Butter Swaps: Almond or cashew butter can replace the peanut butter, though the texture will change slightly.
- Mix-Ins: Stir chopped nuts into the fudge before freezing, or use any toppings you like.
- Freezing: Store in an airtight container in the freezer for up to 3 months. The coconut oil softens quickly at room temperature, so serve them cold.
Nutrition
Common Questions
No soaking required—just pit them and blend. If your dates are really dry, a quick 5-minute soak in warm water can help them blend smoothly.
Yes! I personally use unrefined coconut oil and don’t notice a coconut taste, but if you’re sensitive to flavors, refined coconut oil is more neutral.
A high-speed blender gives you the creamiest results, but a food processor will work in a pinch—just scrape down the sides a few times.
Keep it in the freezer for the best texture. It will last up to 3 months. You can store it in the fridge for about a week, but it will be softer.
Yes! In fact, this is a freezer-friendly recipe, so you can double the batch and always have a sweet, wholesome treat on hand.
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I have a question…can these be made without silicone molds? I don’t have any and I’m wondering what else I could do instead. Maybe make it in one big rectangular pan and then slice it? Thoughts???
Absolutely! I would line the pan with parchment paper and then pour the fudge into that. It’ll make it easy to get out and cut.
Can you substitute a different oil for the coconut oil
?
Hi Kathy! If you’re worried about taste you can use refined coconut oil for a more tasteless addition.
Made this fudge for Valentine’s Day for myself. I wanted a treat that was sweet, but something with no chocolate. Turned out great! It’s hard not to eat several pieces though! Loved it a little too much!
I just love your book Simple Green Meals and the recipes are outstanding! I am inquiring about the Peanut Butte Fudge recipe. I want to make it and noticed you use a silicone ice cube tray that looks functional and would like to know where you bought it. It looks perfect for the PBF recipe. Thank You!
Peace and blessings,
Jeanette
Hi Jeanette, These would work great – Check out these 1in x 1in Silicone Ice Cube Trays I found on Amazon