Clean Eating Peanut Butter Fudge

My Plant-Based No-Cook Creamy Peanut Butter Fudge is an easy and healthy recipe made with only 5 clean, real food ingredients. It's the perfect one-bowl dessert that's made without powdered sugar and can be prepared in about 5 minutes!

Here's Why This Recipe Works

My top 3 favorite reasons:

1. It's A One-Bowl No-Cook Recipe
2. Can Be Prepared In About 5 Minutes
3. Made With Clean, Real Food Ingredients

You can feel good about making my healthy, plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, no-cook, contains no refined sugar, paleo-friendly, and can be Medical Medium® Compliant with substitutions.

What Goes Into This Recipe

Here are the nutrient-dense ingredients that are needed to make this recipe:

How To Make This Recipe: Step-by-Step Instructions

I'll show you how easy it is to make this recipe with step-by-step instructions below.

Before beginning, prepare a 9 x 5 loaf pan lined with parchment paper, then set aside.

Step 1: Combine All Ingredients

Firstly, add all the ingredients to a medium-size mixing bowl and stir together until well combined and smooth.

Step 2: Transfer The Mixture To A Loaf Pan

Secondly, transfer the mixture to the prepared loaf pan and spread it evenly.

Step 3: Place the Loaf Pan in the Freezer

Place the loaf pan in the freezer for approximately 60 minutes, or until it hardens. When ready to serve, remove the loaf pan from the freezer and allow it to sit on the countertop for about 5 minutes, only long enough for the fudge to slightly soften so it will be easier to cut and serve. Store it in an air-tight BPA-free container in the freezer until ready to serve because it will get soft and melt if left out at room temperature.

Karielyn's Expert Tips + Ingredient Substitutions

Here are some of my expert tips to make this recipe perfectly:

Peanut Butter: The best type of peanut butter to use for this recipe is one that is slightly "runny", instead of  "thick" peanut butter since it will make it easier to stir into the mixture by hand. I used Kirkland Organic Peanut Butter with only two ingredients: Organic Dry Roasted Peanuts + Sea Salt. In addition, you could also use another nut butter as a substitute such as almond butter, cashew butter, and even sunflower seed butter.

Coconut Oil: If you don't like the taste or smell of coconut oil, use organic refined coconut oil which has zero coconut taste or smell.

Maple Syrup: I find that ¼ cup gives it just the right amount of sweetness, but feel free to add more if you'd like the fudge sweeter. In addition, you could substitute with organic date nectar, organic coconut nectar, or even a sugar-free liquid sweetener to keep it carb-friendly.

Vanilla Bean Powder: I prefer to use vanilla bean powder in my no-bake desserts instead of vanilla extract because there isn't a taste of alcohol which usually evaporates in baked desserts. However, you can always substitute with organic pure vanilla extract or alcohol-free vanilla extract.

Medical Medium® + Paleo: Make these substitutions to keep this recipe 100% Medical Medium® + Paleo compliant:

• Substitute the peanut butter with almond butter, cashew butter, or sunflower butter
• Omit the chopped peanut topping
• Use alcohol-free vanilla extract or vanilla bean powder

Serving Size: This recipe will make approximately (10) small squares about 1 ½-inches x 1 ½-inches each. Nutritional information is for (1) square which is (1) serving.

Frequently Asked Questions

Is This Vegan Fudge Recipe Healthy?

In my opinion, yes!

A traditional peanut butter fudge recipe can contain the following ingredients:

• S.A.D. (Standard American Diet) Peanut Butter Fudge Typical Ingredients: ½ cup butter, 2 ¼ cup brown sugar, ¾ cup peanut butter, 3 ½ cups confectioners sugar

That's a lot of refined sugar and you have to heat it, boil it and mix it with a mixer to prepare.

My healthier recipe is naturally sweetened with maple syrup and can be prepared with only one bowl with no cooking involved!

Is This Fudge Recipe 100% Vegan?

Yes!

Most traditional fudge recipes are made with butter and powdered sugar.

Butter, of course, is non-vegan.

But did you know that your powdered sugar may not be?

Unless the powdered sugar is organic, it can be whitened with animal bone char making it non-vegan (and gross!)

But you don't have to worry about either of those with my recipe because it's 100% vegan!

Can I Make This Without Using Peanut Butter?

Yes!

You can make this recipe 100% Medical Medium® + Paleo + Peanut-Free Compliant by substituting the peanut butter with one of these:

• Almond Butter
• Sunflower Seed Butter
• Cashew Butter

Just make sure the nut butter you use is soft or "runny" enough to stir in easily by hand.

Vegan No-Cook Creamy Peanut Butter Fudge

This No-Cook Creamy Peanut Butter Fudge is an easy and healthy recipe made with only 5 clean, real food ingredients. It's the perfect one-bowl plant-based dessert that can be prepared in about 5 minutes!

Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No Refined Sugar | Paleo-Friendly* | Medical Medium*

5 from 4 votes

Print Pin Review Save For Later Saved!

Prep Time: 5 minutes minutes

Inactive Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Yields: 10 servings

Calories : 289

Equipment

• Medium Mixing Bowl
• Unbleached Parchment Paper
• 9 x 5 Loaf Pan

Ingredients

For the fudge:

• ▢ 1 cup organic peanut butter
• ▢ ½ cup organic coconut oil (melted/liquid)
• ▢ ¼ cup organic maple syrup
• ▢ ¼ teaspoon organic ground vanilla bean powder or organic 100% pure vanilla extract

For the peanut topping:

• ▢ ¼ cup organic peanuts (chopped)

US Customary - Metric

Instructions

• Prepare a 9 x 5 loaf pan lined with parchment paper, then set aside.

Prepare the fudge:

• Add all ingredients for the fudge to a medium mixing bowl and stir until well combined and smooth.
• Transfer the fudge mixture to the prepared loaf pan, then place in the freezer for approximately 60 minutes, or until it hardens.
• When ready to serve, remove the loaf pan from the freezer and allow it to sit on the countertop for about 5 minutes, only long enough for the fudge to slightly soften and make it easier to cut and serve.
• Store in an air-tight BPA-free container in the freezer until ready to serve because it will get soft and melt if left out at room temperature.

Recipe Notes

Peanut Butter: The best type of peanut butter to use for this recipe is one that is slightly "runny", instead of  "thick" peanut butter since it will make it easier to stir into the mixture by hand. I used Kirkland Organic Peanut Butter with only two ingredients: Organic Dry Roasted Peanuts + Sea Salt. In addition, you could also use another nut butter as a substitute such as almond butter, cashew butter, and even sunflower seed butter.

Coconut Oil: If you don't like the taste or smell of coconut oil, use organic refined coconut oil which has zero coconut taste or smell.

Maple Syrup: I find that ¼ cup gives it just the right amount of sweetness, but feel free to add more if you'd like the fudge sweeter. In addition, you could substitute with organic date nectar, organic coconut nectar, or even a sugar-free liquid sweetener.

Vanilla Bean Powder: I prefer to use vanilla bean powder in my no-bake desserts instead of vanilla extract because there isn't a taste of alcohol which usually evaporates in baked desserts. However, you can always substitute with organic pure vanilla extract or alcohol-free vanilla extract.

Medical Medium® + Paleo: Make these substitutions to keep this recipe 100% Medical Medium® + Paleo compliant:

• Substitute the peanut butter with almond butter, cashew butter, or sunflower butter
• Omit the chopped peanut topping

Serving Size: This recipe will make approximately (10) small squares about 1 ½-inches x 1 ½-inches each. Nutritional information is for (1) square which is (1) serving.

Nutrition Information

Serving: 1svg | Calories: 289kcal | Carbohydrates: 11g | Protein: 7g | Fat: 26g | Sodium: 135mg | Fiber: 2g | Sugar: 7g | Calcium: 24mg

Course:Dessert

Cuisine:American

Recipe Author: Karielyn Tillman

Copyright Notice

The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.

Did You Make This Recipe?Leave a Rating + Comment Below!

Want More Healthy Vegan No-Bake Dessert Recipes?

Check out these:

• Pumpkin and Pecan Fudge
• Healthy Holiday Fudge
• Chocolate Fudgesicles
• or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂