Easy 3 Ingredient Peanut Butter Fudge (No Milk!)
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!
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Serves: 50 cubes of fudge
Calories: 20kcal
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
Vegan / Dairy Free / Egg Free / Gluten Free / Refined Sugar Free
Recipe inspired by: Cornwall, UK
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 20kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 2g | Saturated Fat: 1g | Sodium: 9mg | Fiber: 0.1g | Sugar: 0.3g | Net Carbohydrates: 0.5g
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