This healthy Chocolate Peanut Butter Fudge is creamy and easy to make. This recipe doesn’t require sweetened condensed milk. It is a healthier, yet decadent treat that is also vegan.
This post is brought to you by PB2 whose Peanut Butter Powder with Cocoa makes the perfect base for today’s fudge recipe.
Chocolate and peanut butter are a flavor match made in heaven! So of course they are also perfect together in homemade fudge.
I tried several different versions of this recipe. Which I had my husband and 5-year-old daughter taste test. They liked each and every one of them.
I mean, of course! It’s chocolate and peanut butter!! It’s hard to mess up that combination.
So in reality, my recipe testing was all about getting to the right creamy texture for the best chocolate peanut butter fudge. The flavor was a guaranteed winner from the get go.
How to make Chocolate Peanut Butter Fudge
To make the peanut butter and chocolate fudge, start by preparing a loaf pan by lining it with parchment paper or wax paper. Alternatively, you could also use a mini muffin tin with paper liners or a silicone mold.
Next, melt the coconut oil in a small saucepan. Don’t heat the oil up too much, you just want it in its liquid state.
To the melted oil add unsweetened dairy-free milk. Coconut or cashew milk are nice here.
Then add the PB2 with cocoa, unsweetened cocoa powder, vanilla, and salt. – Don’t skip the salt; it really helps to bring out and balance the sweetness!
Stir all those ingredients together. The mixture will be thick.
Now add the maple syrup (or agave nectar). Whisk it in until the fudge mixture is smooth and creamy.
Right away pour the fudge into the prepared loaf pan or mold of your choice. Let the peanut butter fudge set in the fridge or freezer, then cut into squares.
Because Valentine’s Day is coming up I wanted to decorate the fudge for the occasion. First I made a drizzle from reconstituted PB2 with cocoa. Using just a little less water than required makes the perfect drizzle texture.
Instead of sprinkles, I used crushed up freeze dried strawberries for a red-pinkish pop of colour that fits this healthier fudge recipe.
Is this Peanut Butter and Chocolate Fudge healthy/gluten free/vegan?
I’d say it is healthier! This recipe uses less processed ingredients and mostly natural sweetener.
Yes! PB2 Peanut Butter with cocoa is certified gluten free and none of the other ingredients in this recipe contain gluten either.
Again, PB2 is certified vegan. And unlike the butter, cream, or sweetened condensed milk of traditional fudge recipes, this one uses coconut oil and dairy-free milk. So yes, this is a vegan fudge recipe.
How to store this Peanut Butter Chocolate Fudge
Because of the coconut oil in this recipe, which melts and softens at fairly low temperature, this fudge is best stored in the fridge. Chilled it will remain solid.
Place the cut up fudge squares in an airtight container. In the fridge this chocolate peanut butter fudge will keep for several weeks (if you can make it last that long).
Can Chocolate Fudge Be Frozen?
Yes! If you want the fudge to be extra firm or want to make it last even longer, store it in the freezer. Frozen in an airtight container, it can last several months.
Chocolate Peanut Butter Fudge
This healthy Chocolate Peanut Butter Fudge is creamy and easy to make. This recipe doesn't require sweetened condensed milk. It is a healthier, yet decadent treat that is also vegan.
- 1/4 cup coconut oil
- 1/4 cup unsweetened dairy-free milk
- 2/3 cup PB2 with cocoa
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 1 pinch sea salt up to 1/4 teaspoon
- 1/4 cup maple syrup or agave nectar
Prepare a 8x4-inch loaf pan by lining it with wax paper or parchment paper.
In a small saucepan melt the coconut oil until liquid. Don't heat it too much.
To the melted coconut oil add the dairy-free milk, PB2 with cocoa, cocoa powder, vanilla and salt. Whisk these to combine. Don't worry if the mixture thickens a lot.
Now add the maple syrup (or agave) and stir. The mixture should turn into a smooth and creamy fudge texture.
Pour the chocolate peanut butter fudge into the prepared loaf pan and chill in the fridge or freezer until set. It takes about an hour in the freezer, 3-4 hours in the fridge. Then cut into squares. Store in the fridge or freezer.
I decorated the fudge with a drizzle of reconstituted PB2 with cocoa and crushed freeze-dried strawberries.