If you’re craving something sweet, creamy, and utterly addictive but want to keep it plant-based, you’ve got to try this Vegan Peanut Butter Fudge Recipe. I absolutely love how this fudge comes together with just a handful of simple ingredients, and the best part—it’s dairy-free yet incredibly rich and satisfying. When I first made this, I was amazed at how smooth and luscious the fudge turned out, and my family goes crazy for it every single time.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a few pantry staples like peanut butter, coconut oil, and maple syrup to make something spectacular.
- Quick & Easy: Less than 10 minutes active prep, then just chill—perfect for busy days or last-minute sweets.
- Versatile & Customizable: Play around with different sweeteners or nut butters to suit your taste or dietary needs.
- Crowd-Pleaser: Vegan or not, people always ask me for seconds when I bring this fudge to gatherings.
Ingredients You’ll Need
The magic of this Vegan Peanut Butter Fudge Recipe lies in choosing quality ingredients that balance richness, sweetness, and a touch of saltiness. I love using creamy peanut butter and pure maple syrup because they melt together beautifully, giving that perfect fudgy texture.
- Coconut Oil: Use virgin coconut oil for light coconut flavor, but if you want it more neutral, refined works great too.
- Peanut Butter: Creamy and unsalted is my go-to—it lets the peanut flavor shine without added salt masking the sweetness.
- Maple Syrup: Adds natural sweetness and a lovely depth; you can swap in honey if you prefer, but it changes the vegan status.
- Cane Sugar: Gives a subtle caramel-like note; I sometimes substitute with coconut sugar for a darker flavor.
- Salt: Just a pinch in the recipe and a sprinkle on top really brightens all the flavors.
Variations
I love how forgiving and flexible this Vegan Peanut Butter Fudge Recipe is. Over time, I’ve tweaked it a bit depending on what I have in the pantry or the mood I’m in. Feel free to make it your own!
- Nut Variations: Swap peanut butter for almond, cashew, or sunflower seed butter for a fun twist on flavor and texture.
- Sweetener Swaps: Try coconut sugar instead of cane sugar for a deeper sweetness, or agave syrup if you want a lighter taste.
- Add-Ins: Mix in some dairy-free chocolate chips, chopped nuts, or pumpkin spice for seasonal flair.
- Flavored Salts: Use smoked or honey finishing salt on top to elevate the flavor contrast.
How to Make Vegan Peanut Butter Fudge Recipe
Step 1: Prep Your Pan and Ingredients
First things first, line an 8×8-inch baking dish with parchment paper—this is really essential for easy removal later on. While you’re at it, have all your ingredients measured and ready, because the melting process goes quickly.
Step 2: Melt & Whisk Everything Together
Place coconut oil, peanut butter, maple syrup, cane sugar, and a pinch of salt into a medium saucepan over medium heat. Whisk frequently here! I like to keep my whisk moving to avoid any burning or clumping, and you’ll see it start to smooth out pretty quickly—about 5 minutes or so.
Step 3: Transfer and Chill
Once your mixture is silky smooth, pour it immediately into the lined pan. Spread it evenly, then pop it in the freezer for at least two hours (trust me, the freezer makes it perfect). I discovered this step is key for that classic fudge firmness without it getting too hard.
Step 4: Cut and Serve
When you’re ready, lift the fudge out of the pan using the parchment paper edges. I like to trim the edges just a bit if they’re uneven, then slice into bite-sized squares. Sprinkle a little extra sea salt on top—it adds a delightful punch against the sweet and nutty base.
Pro Tips for Making Vegan Peanut Butter Fudge Recipe
- Low and Slow Melting: Heat your ingredients on medium, never high, to prevent burning and ensure a silky smooth mix.
- Use Parchment Paper: This saved me so many headaches when trying to get the fudge out easily—no sticking, no crumbling.
- Salt Is Your Friend: Don’t skip the sprinkle of salt on top; it balances the sweetness and highlights the peanut butter flavor beautifully.
- Don’t Rush Freezing Time: Give it the full two hours at least—the texture when properly chilled is worth the patience.
How to Serve Vegan Peanut Butter Fudge Recipe
Garnishes
I love finishing my fudge off with a sprinkle of flaky sea salt or crushed roasted peanuts for texture contrast. Sometimes I add a dash of cocoa powder or drizzle a bit of melted dark chocolate on top for a touch of elegance and extra richness.
Side Dishes
This fudge is fantastic on its own, but I often pair it with a hot cup of vanilla almond milk latte or a refreshing berry salad for balance. When serving at parties, it pairs beautifully alongside fresh fruit or vegan cookies.
Creative Ways to Present
For a gift or special occasion, I like to place these fudge bites in cute mini cupcake liners and stack them in a pretty box with parchment separators. Ribboned jars filled with fudge squares also make for thoughtful homemade presents that everyone raves about.
Make Ahead and Storage
Storing Leftovers
I keep any leftover fudge in an airtight container in the refrigerator. It stays firm but soft enough to bite into—just be sure to separate layers with parchment paper so they don’t stick together.
Freezing
Freezing vegan peanut butter fudge works like a charm! I wrap individual pieces in parchment paper, then place them in a freezer-safe container. When I want a sweet fix, I just thaw them at room temperature for 10-15 minutes, and they’re perfect.
Reheating
If you want to soften fudge a bit after refrigeration, a quick 5-10 second zap in the microwave works wonders—just don’t overdo it, or it’ll get melty and lose that fudge-like texture.
FAQs
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Can I use crunchy peanut butter for this vegan peanut butter fudge recipe?
Absolutely! Using crunchy peanut butter will add little bits of peanut crunch throughout your fudge, which some people love. Just be sure to whisk well so everything blends smoothly, and keep in mind the texture will be a bit different from smooth peanut butter.
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Is this vegan peanut butter fudge recipe gluten-free?
Yes, it is naturally gluten-free as long as you double-check the labels on your ingredients like peanut butter and maple syrup. Most pure versions are gluten-free, but always good to be cautious if you have gluten sensitivities.
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Can I make this fudge without coconut oil?
Coconut oil helps the fudge set up nicely and adds a subtle flavor, but you can experiment with vegan butter or another neutral fat. However, the texture and firmness might be a bit different, so I recommend sticking with coconut oil for best results.
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How long does this fudge stay fresh?
Stored in an airtight container in the fridge, your vegan peanut butter fudge should stay fresh for up to 1 week. If frozen, it can last up to 2 months without losing flavor or texture.
Final Thoughts
This Vegan Peanut Butter Fudge Recipe has become a staple in my kitchen for when I want a quick, no-fuss sweet treat that tastes like I spent hours on it. I love that it’s adaptable, easy to make, and makes everyone in my family smile (vegan or not!). Give it a go—you’ll find yourself coming back to this recipe again and again when those peanut butter cravings hit hard.
Print
Vegan Peanut Butter Fudge Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 5 minutes
- Yield: 25 pieces
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Dairy-Free
Description
This Peanut Butter Dairy-Free Fudge is a rich and creamy treat made with just a few wholesome ingredients. Combining coconut oil, peanut butter, natural sweeteners, and a touch of salt, this no-bake fudge is perfect for those seeking a dairy-free dessert option. It’s quick to prepare, requires no oven, and sets in the freezer for a deliciously smooth texture that melts in your mouth.
Ingredients
Fudge Ingredients
- 1/2 cup coconut oil
- 1 1/4 cup peanut butter (unsalted preferred)
- 1/3 cup maple syrup
- 1/4 cup cane sugar
- Pinch of salt, plus more for topping
Instructions
- Prepare the Baking Dish: Line an 8×8 inch baking dish with parchment paper, ensuring the paper overlaps the edges. This will make it easier to remove the fudge later.
- Heat Ingredients: In a medium saucepan, combine the coconut oil, peanut butter, maple syrup, cane sugar, and a pinch of salt. Place over medium heat and whisk frequently.
- Melt and Combine: Continue whisking until the coconut oil is fully melted and the mixture is smooth with no lumps, creating a uniform texture.
- Pour and Freeze: Pour the smooth mixture into the prepared baking dish. Place the dish in the freezer and allow the fudge to harden for at least 2 hours.
- Cut and Serve: Once set, remove the fudge from the freezer. Use the parchment paper to lift it out of the dish, trim any uneven edges as needed, then cut into bite-size pieces. Sprinkle with additional sea salt on top if desired before serving.
Notes
- Calories are per piece and are an estimation based on standard ingredient values.
- Trader Joe’s unsalted peanut butter was used and worked well for this recipe.
- You can substitute coconut sugar for cane sugar and honey for maple syrup, although this will slightly change the flavor profile.
- Store fudge in an airtight container in the freezer to maintain texture.
Nutrition
- Serving Size: 1 piece
- Calories: 100
- Sugar: 6g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
