11.16.2021

Peanut Butter Fudge

This peanut butter fudge recipe has already become a favorite in my house. It’s a great bite-size treat or a fun holiday dessert you can make and freeze ahead of time.

Serving peanut butter fudge on parchment paper from freezer

Testing out six variations of peanut butter fudge in my kitchen was a great day. I had Ryan, the kids and a few friends vote on their favorites and right here is the #1 peanut butter fudge recipe. For starters, the fudge is only 6 ingredient (and two ingredients are optional toppings!)! Second, it can be made ahead and stored in the freezer until your next party (if you can handle the temptation). Oh, and did I mention that this is vegan fudge, too?

For the photos, I added a drizzle of chocolate and crumbled mini peanut butter cups, but those are totally optional! What isn’t optional is using Medjool dates to create a naturally sweet, caramel flavor to the fudge. It’s outta this world! I used Natural Delights Medjool Dates because they are my favorite (seriously… you will be obsessed once you try them, too). I’ve partnered with them to share this simple dessert recipe with you.

vegan fudge ingredients- vanilla, peanut butter, chocolate chips, coconut oil, dates

How to Make Peanut Butter Fudge

You can make this vegan fudge recipe in 30 minutes or less (and 20 minutes of that is the freeze time!).

Combine all 4 peanut butter fudge ingredients in a high speed blender and blend until super creamy. If you need to double the recipe to blend better, then go for it!

Pour the fudge into a silicone ice cube tray and spread evenly.

pouring fudge ingredients from blender into freezer tray

Freeze for 20 minutes, until the fudge has hardened slightly. While the fudge is freezing, jump to step 7 if you want to add a homemade chocolate drizzle.

Remove from freezer and set on counter.

Add chopped mini peanut butter cups on top and press gently to “set it” if you wanna win some style points.

Vegan chocolate drizzle after fudge is removed from freezer

Vegan Ingredient Swaps

Since this recipe only has a handful of ingredients, this swap list will be short n’ sweet:

If peanut butter isn’t your thing, then swap for cashew or almond butter. Even if you use super smooth almond butter, the final texture will change (yet still be fudge-like). Just make sure whatever nut/seed butter you use is unsweetened and limited ingredient.

If you aren’t able to easily find Medjool dates, then you can swap for maple syrup. The vegan fudge will still freeze just fine, though it won’t be as thickly fudgy.

natural delights medjool dates for natural sweetener in fudge

Choosing the right dates

I’m slightly obsessed with Natural Delights Medjool Dates. Seriously, they’re perfectly soft + sweet. Many dates are dry, yet not these! These dates are versatile, so I eat them as-is, stuff them with almond butter for a quick energy bite, or throw them in a Cinnamon Date Smoothie for a little added sweetness. I’ve tried so many fancy pants dates over the years, and these are hands down my fav.

Medjool dates are a whole fruit whose delicious natural sugars are paired with good-for-you dietary fiber. This combination is metabolized by your body slowly, resulting in lasting, natural energy to help carry you through your day— in a healthy, yummy way. I know they sound like an odd ingredient for peanut butter fudge, yet you won’t think that after your first bite!

Tips for Drool-Worthy Fudge

  • If you have a silicone mold like the green one used in my photos, then definitely use it! As you can see, it will create perfectly adorable fudge pieces.
  • Make sure the coconut oil is 100% melted. That way it will cool down more evenly and not leave you with any odd spots on your fudge. I don’t notice a ‘coconut’ taste with this fudge yet if you are super sensitive to taste, use refined coconut oil for a more tasteless addition.
  • For presentation, cut the fudge into squares and separate before drizzling with chocolate. That way each square is nicely covered in drizzle.
  • Pour the chocolate drizzle over the hardened no bake fudge while it’s still cold. This will create an instant hardening effect and make the fudge easier to handle.
One bite eaten from fudge recipe with chocolate chips and peanut butter

Fudge FAQs

What is the secret to making fudge?

Since my recipe is no bake fudge, there’s no need to cook the ingredients to just the right temp. Instead, just make sure the coconut oil is completely melted before blending. This way the mixture will easily spread out in the pan, and freeze properly (with no oil clumps).

How much sugar is in peanut butter fudge?

I use Costco-brand organic peanut butter in my recipe, so there are only 2 grams of sugar per serving (all natural). So the only sugar comes naturally from the Medjool dates used. If you cut 12 squares into this fudge, each square has 12 grams of sugar.

How bad is peanut butter fudge for you?

Well… I wouldn’t recommend eating my vegan fudge on the daily, yet it’s only got 4 ingredients, that are all whole food + plant based. So feel free to indulge in a few pieces and enjoy a sweet treat without the sugar spike.

More Vegan Dessert Recipes

peanut butter fudge

Peanut Butter Fudge

You'll definitely wanna include this vegan peanut butter fudge into your holiday menu this year. This decadent recipe is easy to make and provides a beautifully rich treat. Plus, it's only 6 ingredients!
5 from 2 votes
PRINT RATE IT Print Recipe
Course: Dessert
Cuisine: Plant-Based
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 12 squares
Author: Jen Hansard

Equipment

  • freezer

Ingredients

  • 1/2 cup coconut oil - melted
  • 1/2 cup natural peanut butter
  • 5 Natural Delights Medjool dates
  • 1 tsp vanilla extract

Toppings (optional)

  • 1 cup mini peanut butter cups - I use Justin's
  • 3 tbsp vegan chocolate chips
  • 1 tbsp coconut oil
  • sea salt - coarse

Instructions

  • Line an 8×4 inch loaf pan with parchment paper.
  • Combine fudge ingredients in a high speed blender and blend until super creamy.
  • Pour the fudge mixture into the loaf pan and spread out evenly.
  • Freeze for 20 minutes, until the fudge has hardened slightly.
  • Remove from freezer and set on counter.
  • Add chopped mini peanut butter cups on top and press gently to 'set'.
  • Gently melt the coconut oil and chocolate chips over stovetop on low, stirring constantly.
  • Lightly drizzle melted chocolate on the cold fudge for instant hardening effect.
  • Sprinkle coarse sea salt lightly over top (if using).
  • Cut into squares and store in freezer until ready to enjoy.

Video

Notes

  • To keep this recipe vegan, make sure you use natural peanut butter, vegan chocolate chips, and vegan peanut butter cups.
  • Swap cashew butter or almond butter for the peanut butter. Note that this will change the texture.
  • Feel free to add any toppings you want, or mix in nuts as desired to the fudge before it sets in the freezer. 

Nutrition

Calories: 222kcal | Carbohydrates: 15g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 140mg | Fiber: 2g | Sugar: 12g | Vitamin A: 15IU | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @simplegreensmoothies or tag #simplegreensmoothies!
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Handcrafted products from Jen Hansard + the rawkstar team to inspire you to eat more plants, boost your smoothies and take care of our planet.

Thoughtful Wellness Gifts
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HOW TO MAKE A MEAL REPLACEMENT SMOOTHIE
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About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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Ratings & Comments

6
  1. Lea says:

    5 stars
    Curious if you think these would hold shape for a cookie gift box- we do cookie gift boxes of assorted cookies as gifts for our neighborhood. Thank you- I enjoy your take on smoothies and would love to try this recipe!
    Best!
    LW

  2. Cheri Czajkowski says:

    This looks delicious but my grandson is allergic to nuts, too! I may try & substitute out the coconut oil for melted vegan butter & sunflower butter for the peanut butter. I’ll let you know how it goes!

  3. Andria says:

    I’m oil free. Is there anything I can substitute for coconut oil?

    • Simple Green Smoothies says:

      Gosh— you could try leaving it out and see if it would work. I would prob add more peanut butter if doing this and double the recipe to get it blended really well.

  4. Shannon says:

    5 stars
    Made these last night and they are soo good! They are easy to make and I highly recommend. I need a bit of help though. I have a Blendtec, but still cannot get my dates to fully blend, do you have any tips for this?

    • Simple Green Smoothies says:

      Hey Shannon— you could possibly add a little more coconut oil and peanut butter to get the blender to whip like liquid. When I made them, I had the blender going on high speed and it was pureed into a silky texture that I blended long enough to get the dates to completely blend up. You could also double the recipe so there’s more content for the blendtec to blend– that could help too.

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