Aug 08

3-Ingredient Peanut Butter Fudge

3 Ingredient Peanut Butter Fudge

Nutty.

Dense.

Sweet.

Wholesome.

Creamy.

Rich.

Sink-your-teeth-in delicious.

3 Ingredient Peanut Butter Fudge

And did I mention this is the easiest recipe ever??

It’s so easy that I feel a twinge of guilt creating an entire blog post around it.

But denying this recipe a post wouldn’t be fair because this is the best. fudge. ever.

…and the best fudge ever does as it pleases and gets its very own post.

With just three unprocessed, plant-based ingredients, you can have your fudge and feel good too. Coconut butter, creamy peanut butter, and pure maple syrup are whisked together in a pan over the stove for all of five minutes. Five minutes. That’s it. End of summer-stove-using story. The mixture is then poured into a 4×6 pan or container (confession: I use a small, rectangular airtight container… no fancy business in my kitchen), refrigerated for a few hours, and then sliced into squares of peanut butter heaven. It almost sounds too simple to be good but trust me, this fudge will make you weak in the knees. Peanut butter lovers only, please.

3 Ingredient Peanut Butter Fudge

3 Ingredient Peanut Butter Fudge

3 Ingredient Peanut Butter Fudge

5.0 from 1 reviews
3-Ingredient Peanut Butter Fudge
 
Prep time
Cook time
Total time
 
Easy, healthy + addictive 3-ingredient peanut butter fudge made from wholesome, plant-based ingredients.
Author:
Recipe type: Dessert, Snack
Serves: 12 pieces
Ingredients
  • ½ cup coconut butter
  • ⅓ cup creamy peanut butter
  • 2 tablespoons pure maple syrup
Instructions
  1. Add all three ingredients to a double boiler. Heat for 4-5 minutes, stirring constantly, or until completely melted together.
  2. Grease a small 4x6 pan or container with coconut oil and pour the mixture into it. Drop the container on the counter a few times to smooth out the top of the fudge.
  3. Refrigerate for 2 hours or until set. Turn container over and tap to release the fudge. Slice and enjoy.
  4. Store in refrigerator.
Notes
For a Paleo option, substitute sunflower seed butter for peanut butter.

 

 

Comments

  1. Ummm I need this as an after lunch snack…right now!

    • Haha! I wish I could share some with you! I have a few pieces leftover from a batch I made the other day :)

  2. These look divine! Any possibility of a vanilla fudge recipe? ;)

    • Thanks, Meredith! A vanilla fudge recipe is a great idea, and I think I know just the way to make it. I’ll test out the idea and report back with a post if it works out!

  3. Haha! Crazy…I have a 3 ingredient fudge recipe on my blog that is made with coconut butter too! It was my goal setting out to make an oil-free coconut butter fudge recipe because I could never find another one like it around! Everything always has oil, which I don’t like! Coconut butter is one of my go-to ingredients! Here is my chocolate fudge one :) http://thevegan8.com/2013/08/05/3-ingredient-fudge/

    • I just hopped over to check out your 3-ingredient fudge recipe, and it looks amazingly delicious! Coconut butter really is the best; it’s such a great substitute for so many things. I’ll have to try your chocolate fudge asap!

    • you put this peanut butter one on top of your chocolate one and you have the answer for world peace.

  4. These look amazing! What is coconut butter and can you specify some brands I can look for? Thanks.

    • Thanks, Yomi! Coconut butter, sometimes referred to as “coconut manna”, is the ground up meat of the whole coconut. My favorite brand is Artisana raw coconut butter, and I usually get it at Whole Foods or through Amazon. Hope this helps!

  5. Peanut butter + maple syrup is currently my favourite combination (possible even more than peanut butter + cacao)! This recipe looks amazing. However, do you think I would still have good results if I used coconut oil instead of coconut butter?

    • Hi Katie! Peanut butter anything and I’m in heaven, but peanut butter and maple syrup are a particularly delicious pairing! I don’t think this recipe would work with coconut oil because it really needs the “meat” of the coconut (i.e., coconut butter) to hold it together. Coconut oil wouldn’t allow it to firm up in the same way; however, if you try it and it works I’d love to know! Either way, I hope you enjoy the recipe, and thanks for commenting :)

      • i read this recipe late at night (without my glasses) and totally goofed and made it with coconut oil!!
        it hardened just fine in the fridge, though it was a tiny bit of a pain to get out of the pan. The edges were sorta melty, but the whole pan didn’t last long enough for it to be a problem!
        going out to grab some coconut butter and try it again, this time the right way!

        • Haha, oh no! It’s an easy error to make as I think we’re all more used to seeing coconut oil in recipes, but I’m glad to hear it still turned out despite the mix-up. I hope you enjoy the coconut butter retry even more :)

  6. I’m confused how 1/2 cup and 1/3 cup of any ingredients will make more than 3 or 4 small bars. I will use the recipe but make a lot more and add raw dark chocolate (with stevia to sweeten) on top. Thanks!

    • Hi Amber! Thanks so much for trying out the recipe! Since this is fudge — and a rich and dense one at that — a small amount of ingredients goes a long way. Using the amount indicated, you’ll get around 12 1- to 2-inch pieces, depending on what size pan you use. Rather than bars, this recipe makes bite-sized squares. I hope this helps!

  7. Do I have to use cocoanut milk? I want to try this recipe because there are no eggs in it -egg allergies- but there is also a tree my allergy so cocoanut anything is out.
    Thank god peanuts are legumes!

    • Hi Clare! Unfortunately, the coconut butter (make sure you don’t use milk!) is necessary in this recipe to set the fudge and make it the right consistency. I’m not sure of any substitutes for it that would be unprocessed, but you could try melting down vegan white chocolate and subbing that for the coconut butter. I haven’t tried it so I can’t vouch for the results, but they have a similar consistency. I hope this helps!

  8. Do you where can I find coconut butter?

    • Hi Nicolas! If you live in the states, you can find coconut butter at specialty or health food stores like Whole Foods, and you can also order it online (e.g., Amazon). A popular brand refers to it as “coconut manna” so be sure to keep an eye out for that name, as well. You can also make your own by processing coconut flakes until they become a creamy “butter”. I hope this helps!

  9. Such a little salt to enhance flavor? I’ll try, but tien the re will be three ingredients, but four,

    • Hi Natalia! You can definitely add a pinch of salt in to enhance the flavor and salt hardly counts as another ingredient since it’s a staple in most kitchens. The peanut butter I use has a bit of sea salt in it, so I don’t find the need but you can certainly add it!

  10. Such a little salt to enhance flavor? I’ll try, but tien the re will be three ingredients, but four,

Trackbacks

  1. […] 3 Ingredient Vegan Peanut Butter Fudge […]

  2. […] doesn’t love peanut butter quite like I do, but he might after he tries this three-ingredient peanut butter fudge. Only five minutes of cooking time and no processed ingredients. All the […]

  3. […] Who doesn’t love fudge? Seriously, that stuff is amazing. Every year at Christmas, I make a mint dark chocolate fudge for my family, and it rarely lasts for 24 hours. It’s thick, creamy, rich, and completely decadent. There’s two problems with it, though: it’s far too rich, and it’s made with dairy, so it’s not very good for my stomach. So when I found myself craving fudge this morning, I thought, “Why not look for a vegan recipe?” And then, voila! In the magical land of Pinterest appears this gorgeous easy recipe for peanut butter fudge. […]

  4. […] this 3-Ingredient Peanut Butter Fudge turned out to be such a hit, I figured I’d give a pumpkin pie variation my best effort. The […]

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