Easy and healthy chocolate peanut butter fudge recipe that is ready to be devoured without the guilt! This vegan dairy-free fudge recipe is so creamy and delicious one would never suspect it is healthy! Made with 7 ingredients in 2 minutes (plus chilling time while you prep something else)!
The recipe for this dairy free fudge is the same recipe as my Fudgy Oatmeal No Bake Cookies, only I omitted the oats and used organic peanut butter instead of peanut butter powder.
Quick Look
- 🕒 Prep Time: 2 minutes hands-on
- 🌡️ Cook Time: 30 to 45 seconds in the microwave
- ⏳ Total Time: about 3 to 5 hours, mostly chilling in the refrigerator
- 🍽️ Serving: 16 pieces
- ⚡ Calories: 255kcal per piece, per the recipe card
- 🥣 Ingredients: coconut oil, peanut butter, vanilla, cocoa powder, maple syrup, Himalayan salt and crushed peppermint candies
- 🌶️ Flavor Profile: Creamy, truffle-like chocolate peanut butter with a peppermint crunch
- ✋ Difficulty: Melt, whisk, chill
Quick Answer
Line a 6 x 6 inch square pan with parchment paper. Microwave 1 cup coconut oil and 1 cup peanut butter for 30 to 45 seconds until the coconut oil melts, then whisk in 2 teaspoons vanilla, ½ cup cocoa powder, ½ cup maple syrup and ⅛ teaspoon Himalayan salt. Pour it into the pan and refrigerate about 1 hour, sprinkle with ¼ cup crushed peppermint candies, then cover and chill 2 to 4 hours until solid. Let it sit 5 to 10 minutes out of the refrigerator and cut into 1-inch cubes. It makes 16 pieces.
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And really, what is it about sinking your teeth into creamy truffle-like chocolate that seems to take all the weight of the world off your shoulders? That beautiful little piece of chocolate fudge staring you down at a holiday party or the gifted fudge sitting in your refrigerator can magically make you escape into a moment of bliss as gooey sugary fudge slowly melts in your mouth.
Why This Fudge Sets Without Butter or Milk
Click to see why it works
- Coconut oil firms up cold. Melted coconut oil sets solid in the refrigerator, so there is no long cooking or beating.
- Real peanut butter keeps it creamy. Using real peanut butter gives this fudge its creamy consistency. Otherwise it would be too hard when the coconut oil hardens.
- Maple syrup sweetens with no refined sugar or condensed milk.
- Peppermint goes on after an hour. Once the fudge is slightly hardened, the candy sits on top instead of sinking.
- A short rest before slicing keeps the cubes from cracking.
Why You'll Love This Dairy-Free Fudge
- 2 minutes of work, plus chilling time while you prep something else.
- 7 ingredients and no candy thermometer.
- Vegan and dairy-free, so creamy no one would suspect it is healthy.
- Easy to switch up. Replace the cocoa powder with peanut butter powder for easy peanut butter fudge.
- A holiday gift. Cut it into cubes for cookie trays and gift boxes.
Key Ingredients
- Coconut oil - melts in seconds and sets the fudge firm in the refrigerator.
- Peanut butter - organic peanut butter gives this fudge its creamy consistency.
- Cocoa powder - for rich chocolate flavor.
- Maple syrup - the natural sweetener.
- Vanilla and Himalayan salt - a little goes a long way.
- Crushed peppermint candies - the holiday topping.
See recipe card for quantities.
Why I Never Buy Fudge
When I first moved to Santa Barbara my husband and I (boyfriend at the time) lived with his parents. I know what you are thinking, "What? How did you survive!?!" I am blessed with great in-laws that are more like friends to us. So it worked out but only for a short time. Eventually we needed to spread and get our wings outta there:-) But I never buy fudge. Not chocolate fudge, not peanut butter fudge and not even chocolate peanut butter fudge. I know my limits and would eat the entire box. Luckily when we lived with my in-laws they would always get fudge as gifts during the holidays. That way we all shared it because you know you can't "just have one bite!". Especially when they are packaged in giant blocks. I think my slices are always about ¼ the block... but that is just one "piece"! Oops.
Man my mouth is watering just writing this (I'm gonna have to sneak off in a bit to have a bite of leftover fudge)! I just love fudge. Like REALLY, REALLY love fudge! It happens to be my sweet tooth weakness. But I hate the guilt that comes along with it. And so now you can make this dairy free fudge recipe ALL THE TIME and feel guilt free!
This dairy free fudge recipe is packed with coconut oil which boosts the metabolism and is good for brain development in children. Cocoa powder and maple syrup have antioxidants. Cocoa powder has iron and organic peanut butter has protein and minerals the body needs. Convinced this should be a staple item in your kitchen for when chocolate cravings surge? Just go ahead, stock that fridge right up!
Let's chat about fudge now. What is fudge anyways? It is just a big gooey blob of sugar, butter and milk. A blob that is oh-so-creamy and delicious! For this SHAMELESS easy fudge recipe, there is no long tedious process of mixing, rotating and blending ingredients until the thick creamy fudge is finished.
How to Make Dairy-Free Fudge
1Line the pan. Prepare a 6 x 6 inch square baking pan by placing a large piece of parchment paper over it, enough to cover it up the sides when the chocolate mixture is poured in.
2Melt and whisk. In a medium microwavable bowl add the coconut oil and peanut butter. Heat for 30-45 seconds or until the coconut oil is melted. Add the vanilla, cocoa powder, maple syrup and salt and whisk together until completely combined.
3Chill, then top. Pour the mixture into the prepared pan over the parchment paper. Refrigerate for about 1 hour to thicken and harden slightly, then sprinkle with the crushed peppermint candies. Cover and let it set in the refrigerator until solid, about 2-4 hours.
4Slice and serve. Once the fudge is hard it is ready to cut and serve. Let it sit about 5-10 minutes out of the refrigerator before slicing into 1-inch cubes.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Leave a parchment overhang up the sides so you can lift the whole block out before cutting.
- Use real peanut butter. Peanut butter powder alone makes the fudge too hard once the coconut oil sets.
- Wait an hour before the peppermint so it stays on top.
- Rest before slicing. 5 to 10 minutes out of the refrigerator gives clean cubes.
- Peanut butter fudge instead? If you favor just peanut butter or chocolate, replace the cocoa powder with peanut butter powder for easy peanut butter fudge.
More No-Bake Holiday Treats
More chocolate peanut butter treats: Healthy Chocolate Peanut Butter Oatmeal No Bake Cookies, No-Bake Peanut Butter Bars, No-Bake Peanut Butter Oatmeal Cups and Chocolate Peanut Butter Marshmallow Treats.
For the holiday candy tray: Peppermint Chocolate Fudge Balls, Chocolate Truffles, Homemade Chocolate Candy Gifts, Chocolate Coconut Balls and Sugar Cookie Truffles.
Pair it with vegan eggnog or a frozen hot chocolate smoothie.
Dairy-Free Fudge FAQs
Melt coconut oil with peanut butter, whisk in cocoa powder, maple syrup, vanilla and salt, then chill it until it sets. The coconut oil firms it up without butter or milk.
Chill it about 1 hour, add the peppermint, then chill another 2 to 4 hours until solid.
Yes. Replace the cocoa powder with peanut butter powder for easy peanut butter fudge.
Real peanut butter gives this fudge its creamy consistency. Without it the fudge would be too hard when the coconut oil hardens.
A 6 x 6 inch square pan lined with parchment paper that comes up the sides.
Once it is hard, let it sit 5 to 10 minutes out of the refrigerator, then slice it into 1-inch cubes.
More Christmas Candy
Fill the gift boxes with Peppermint Fudge Balls, Chocolate Truffles, Homemade Chocolate Candy and Sugar Cookie Truffles. I hope you enjoy this dairy-free fudge recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
2-Minute Dairy-Free Fudge Recipe
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Ingredients
- 1 cup coconut oil
- 2 teaspoon vanilla
- 1 cup peanut butter
- ½ cup cocoa powder
- ½ cup maple syrup
- ⅛ teaspoon Himalayan salt
- ¼ cup crushed peppermint candies
Instructions
- Prepare a 6 x 6 inch square baking pan by placing a large piece of parchment paper over it, enough to cover it up the sides when the chocolate mixture is poured in. Set aside.
- In a medium size microwavable bowl add the coconut oil and peanut butter. In a microwave heat the oil and peanut butter for 30-45 seconds or until the coconut oil is melted. Remove from the microwave and add the vanilla, cocoa powder, maple syrup and salt. Whisk together until completely combined.
- Pour the mixture into the prepared pan over the parchment paper. Put in the refrigerator for about 1 hour to thicken and harden slightly. Once slightly hardened sprinkle with peppermint candies. Cover with a lid or plastic wrap and let set in the refrigerator until it becomes solid, about 2-4 hours.
- Once the fudge is hard it is ready to cut and serve. Let set about 5-10 minutes out of the refrigerator before slicing into 1-inch cubes.
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