This post may contain affiliate links. Learn more.
This 3 Ingredient Peanut Butter Fudge (No Milk) is a healthy, melt-in-the-mouth treat. Taking just 10 minutes of hands-on time, it’s super easy to make, giving you a low sugar and low carb treat that will be enjoyed by the whole family!
It doesn’t get much easier (or more delicious) than this 3 Ingredient Peanut Butter Fudge! With just 10 minutes of prep, and a little freezing time, you’ll have 50 pieces of creamy peanut butter fudge to enjoy.
Better yet, this easy fudge recipe is dairy free, gluten free, refined sugar free and vegan, making it a treat everyone can enjoy guilt-free.
My daughter has been absolutely HOOKED on this creamy fudge all summer. It’s one of those magical recipes that feels like an indulgent treat, but is secretly wholesome, low sugar, and made with real ingredients.
When a toddler happily chooses this treat for her dessert over anything else, you know it’s a winner!
If you’re a peanut butter lover (like we are), you’ll love this recipe. One of the best things about this fudge is stored in the freezer, so you’ll always have a grab-and-go snack on hand.
Made with three, simple, REAL ingredients – peanut butter, coconut oil and a dash of maple syrup – this peanut butter maple fudge is packed with healthy fats and contains natural plant-based protein.
Each square has only 20 calories, less than 0.5g of sugar and just 0.5g of net carbs; so it’s perfect if you’re looking for a low-carb fudge recipe that satisfies without the carb crash.
We’ve tested this healthy fudge recipe to get the peanut butter-to-oil ratio just right, giving you a fudge that’s silky smooth and melt-in-the-mouth.
We add a touch of unrefined maple syrup for a hint of sweetness, but if you prefer a completely sugar-free treat, you can skip it – it’s still a delicious treat. That’s how I made it when my daughter was younger, and it quickly became a household favourite!
Quick links:
- The full recipe
- Why you’ll love this recipe
- Ingredients needed
- Step by step instructions with photos
- How to serve and store
- Success tips
- FAQs
- Other delicious recipes like this one
Looking for some more healthy snacks that’ll keep you satiated? These Healthy Snickers Dates and Healthy Millionaire’s Shortbread are both to-die-for, literally some of my favourite snacks ever and SO EASY to make!
Fancy some cinnamon-spiced deliciousness? Try these Cinnamon Raisin Elevenses Cake Bars or our Carrot Cake Baked Doughnuts!
Did you know?
Fudge is a popular local treat in Cornwall (UK) where I am based, along with the famous Cornish Pasty (which I’ve created a vegan version of here). Traditional fudge is made from sugar, butter and milk which are melted down and then cooled into firm, buttery and sweet squares.
Roly’s Fudge do a vegan version if you’re interested! This 3-ingredient peanut butter fudge is inspired by traditional fudge, but made without dairy and with minimal sugar for a much healthier, vegan treat – and no sugar thermometer required!
Why you’ll love this 3 Ingredient Peanut Butter Fudge
Super easy to make. No, seriously, it’s an EASY recipe! You melt the three ingredients together, pop it in the freezer and then cut it into squares or shards. That’s all there is to it – max 10 minutes of hands-on prep time.
Healthy, wholesome, simple ingredients. No refined sugar, no butter or dairy-free margarine, just three basic ingredients – peanut butter, coconut oil and a dash of maple syrup. You can even make these without the maple syrup if you’re looking for a sugar-free fudge.
Freezer-friendly. Just one batch of this vegan peanut butter fudge recipe makes 50 pieces of fudge, which are stored frozen and eaten straight from the freezer. It’s great to have a snack like that always on hand, especially if you’ve got little ones.
Dairy free, gluten free and refined sugar free. This is a dairy free, refined sugar free and gluten free peanut butter fudge (if you make it with a peanut butter that is 100% peanuts), making it suitable for a wide range of dietary needs.
How to make this 3 Ingredient Peanut Butter Fudge (No Milk)
Ingredients
Here are the ingredients you’ll need to make this easy peanut butter fudge recipe:
Peanut butter. Of course, the main ingredient! Pick a natural peanut butter that is 100% peanuts, with no added ingredients, with a consistency that you can stir. We like to use smooth peanut butter for a creamy texture, but if you want a bit of bite you could use crunchy peanut butter. We used unsalted peanut butter.
Coconut oil. It doesn’t need to be pre-melted; at room temperature is fine. If you’re not keen on the taste of coconut, pick a mild coconut oil like the one from Biona.
Maple syrup. You can use coconut nectar or agave if you prefer. If you’re looking for a sugar free or two ingredient fudge, you can omit the sweetener altogether.
Substitutions and Variations
Fancy almond butter fudge instead? Swap out the peanut butter for smooth almond butter or cashew butter. The texture will vary slightly, but it’ll still be a delicious dairy free dessert or snack.
Sugar swaps. You can use coconut nectar or agave if you prefer, or omit altogether if you want a sugar-free treat or keto peanut butter fudge. You could potentially use stevia too, although we haven’t tested this.
What about chocolate peanut butter fudge? Add in a handful of chocolate chips or grated dark chocolate, and stir to melt together with the other ingredients.
Make it fancy! If you want to make a jazzy peanut butter fudge for the holiday season, you could decorate it with a zig zag of melted white chocolate and a sprinkle of diced dried cranberries before freezing.
Equipment
To make this peanut butter coconut oil fudge, you’ll need:
-
A small saucepan
-
A medium bowl
-
A square or rectangular freezer-safe container (approx 14 x 14cm / 5.5 x 5.5”)
Note: If you’ve only got a 20 x 20cm baking tin (8 x 8”), you can use this, but you’ll need to double the recipe. Alternatively, you could also use a loaf pan.
Plus non-stick parchment paper, a spoon, a cutting board and a sharp knife.
Step-By-Step Instructions
Here is a brief overview of the step-by-step recipe. Make sure to head to the recipe card below for the full recipe and detailed instructions!
STEP 1. The first step is to melt all of the ingredients together in a medium bowl over a small saucepan of gently simmering water.
STEP 2. Once all of the ingredients have melted, stir them together until fully combined.
STEP 3. Pour the fudge mixture into a freezer-proof dish lined with parchment paper. Place the dish in the freezer until set (around 2 hours).
Tip: If you’ve got a silicone ice cube tray, use this! It makes perfectly neat, bite-sized pieces of fudge and you don’t need to line it.
STEP 4. Remove the frozen fudge from the dish and place on a chopping board. Discard the parchment paper. Cut the fudge into squares/shards using a sharp knife. If you’ve used a silicone ice cube tray instead, just pop the pieces of fudge out of the tray.
Tip: For neat cuts, warm a sharp, large knife in hot water, dry it and then cut the fudge. The warmth of the knife will help it glide through the fudge.
STEP 5. Place the fudge pieces in a freezer bag or an airtight container with a lid. If using a container, I like to put the pieces of fudge in a couple of layers, with parchment paper in between, to prevent the pieces from sticking together (although this only really happens if you let the fudge melt slightly).
How to Serve
Serve frozen. Eat this 3 ingredient peanut butter fudge straight from the freezer.
What should I serve this peanut butter fudge with? This dairy-free peanut butter freezer fudge is buttery and creamy, just 1-2 pieces will be plenty for an indulgent treat. Pair it with fresh fruit such as strawberries or raspberries, and a little dark chocolate, for the perfect combination of flavours.
How to Store
Store this 3 ingredient peanut butter fudge (no milk) in the freezer in a freezer-proof bag or airtight container with lid.
Success Tips
Pick a stirrable peanut butter. If your peanut butter is too thick, it may not melt down and combine with the coconut oil, so pick a peanut butter that is a soft, spoonable consistency for the best texture.
Line your dish. If you’re using a dish, you absolutely must line it with parchment paper otherwise you’ll struggle to get the fudge out once it’s frozen. Alternatively, a silicone ice cube tray makes the most perfect, neat little pieces of fudge, without the need to line it with paper because you can just press the silicone bottom to pop the frozen fudge out!
Use a hot knife to cut. To cut this no bake fudge into pieces neatly, warm a large, sharp knife in hot water before drying it and slicing through the fudge. The warmth of the metal will help the knife to glide neatly through the fudge.
FAQs
Can I make this healthy peanut butter fudge without maple syrup?
Yes! You can pick an alternative sweetener such as coconut nectar, date syrup or agave, or you can omit the syrup altogether if you’re looking for a homemade fudge with no added sugars.
How long does this peanut butter fudge last in the freezer?
Stored in an airtight container, this fudge will last up to 2-3 months in the freezer.
Is this dairy-free peanut butter fudge healthy?
Yes – it’s refined sugar free and contains healthy fats and protein. Each piece is around 20 calories with less than 0.5g of sugar. Of course, everything in moderation – if you ate a whole batch that’d be a lot of calories, but it’s so rich 1-2 pieces are usually ample!
Do I need a candy thermometer to make this fudge?
No! Unlike traditional fudge, this recipe is no-bake and requires no special equipment. It’s ready to freeze once all of the ingredients have melted and combined together, you don’t need to wait until it’s a certain temperature or consistency.
More healthy vegan snack recipes to try
I hope you LOVE this recipe for 3 Ingredient Peanut Butter Fudge (No Milk)! Please share this recipe on social media or with someone you think will love it because it’s our goal to encourage as many people as possible to try plant based eating.
Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x
If you make this recipe, please leave a comment and star rating below – this provides helpful feedback to both me and other readers. If you want more delicious vegan recipes be sure to subscribe to the A Vegan Visit newsletter. We’d also love for you to join the AVV community on Youtube, TikTok, Instagram, Pinterest and Facebook.
The Written Recipe:
Easy 3 Ingredient Peanut Butter Fudge (No Milk!)
Ingredients
- 100 g peanut butter (6 tbsp, smooth and stirrable (not thick/solid))
- 45 g coconut oil (3 tbsp)
- 10 g maple syrup (2 tsp)
Instructions
- Line a small square or rectangular freezer-proof dish (approx 14cm x 14cm / 5.5” x 5.5”) with parchment paper.Note: You can use a 20cm x 20cm (8” x 8”) dish/baking tin instead if this is what you have - but you’ll need to double the recipe.Note: Alternatively, if you have a silicone ice cube tray you can use this instead (no need to line it if it is silicone) and it’ll give you an extra neat finish.
- Place a small saucepan of water on the hob and bring the water to a simmer.
- Rest a medium-sized bowl over the top of the saucepan so that the steam from the simmering water warms the bottom of the bowl. This creates a bain marie/double boiler to gently melt the ingredients.
- Add all of the ingredients to the bowl and let the mixture warm and melt.100 g peanut butter, 45 g coconut oil, 10 g maple syrup
- Once the ingredients have fully melted (around 3 minutes), use a small whisk, fork or spoon to stir everything together until fully combined.
- Pour the ingredients into the lined dish (or silicone ice cube tray) and place it into the freezer to set (this takes approximately 2 hours).
- Once the fudge has set, remove it from the lined dish and discard the parchment paper. Place the fudge on a chopping board and use a sharp knife to cut the fudge into bite-size pieces (around 1.5cm-2cm cubed / 0.5 - 0.75” cubed). Of if you’ve used a silicone ice cube tray, pop the individual fudge pieces out.Note: For neat cuts, use a large sharp knife and warm it in hot water before drying it and then cutting the fudge into squares. The warmth of the knife should help it to easily slice through the fudge.
- Place the fudge pieces into a freezer-proof bag or airtight container with lid and store in the freezer.Note: I like to place the fudge pieces into an airtight container in layers, with a piece of parchment paper in between the layers to prevent the pieces from sticking together.
- Enjoy straight from the freezer.
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
