CHOICE OF INGREDIENTS
- Natural peanut butter – since it’s the main ingredient in this recipe, the quality of your peanut butter is paramount. Make sure you use natural peanut butter with no added sugar and no added oil. The only ingredient in the jar should be peanuts and eventually a pinch of salt.
- Refined coconut oil – I insist, use refined coconut oil, or your fudge will have a strong coconut flavor. In fact, refined coconut oil has no flavor compared to unrefined coconut oil. Another option if you are allergic to coconut oil is cocoa butter. It’s pricey, but a healthy dairy-free swap to coconut oil to make this recipe. I don’t recommend using dairy-free margarine or vegan butter in this recipe. The fudgy would be way too soft and wouldn’t firm up properly.
- Maple syrup – you can replace it with agave syrup or rice syrup, or any liquid sweetener you like with different sweetness results.
HOW TO MAKE PEANUT BUTTER FUDGE WITH COCONUT OIL?
This is a coconut oil peanut butter fudge recipe, meaning it’s naturally vegan, dairy-free, and gluten-free. To make this creamy peanut butter fudge, you only need 3 ingredients that must be chosen carefully.
CAN I USE ALMOND BUTTER?
Yes, you can decrease the saturated fat in this recipe by using almond butter. If you are on a keto diet, you can make keto peanut butter fudge using this recipe. Replace the maple syrup with sugar-free maple syrup.
COMBINING THE INGREDIENTS
This is a no-cook peanut butter fudge recipe, so you don’t need to bring the ingredients in a saucepan over medium heat like most classic fudge recipes. All you have to do is bringing the ingredients into a large bowl and stirring to combine well.
Then, transfer into a loaf pan covered with parchment paper. Mine is a 9-inch x 5-inch pan. Freeze the pan for 30 minutes to firm up the fudge.
CUTTING THE FUDGE
Remove the pan from the freezer and touch the fudge’s top to check if it is hard enough. If so, cut into 12 small cubes using a large knife. This fudge melts fast, so I recommend returning the fudge pieces to the freezer and taking it out only a few minutes before serving.
STORAGE
Coconut oil is solid under 73F/23C, and the fudge will naturally firm up in the freezer. As a result, it must be stored in the freezer, not the fridge either, because it becomes so soft that it’s difficult to handle.
Remove from the freezer a maximum of 5 minutes before serving, or it melts fast at room temperature.
That’s the downside of a no-bake peanut butter fudge made with coconut oil, but at least it is nourishing!
A FREEZER RECIPE!
I won’t stress this enough. You must store this homemade peanut butter fudge recipe in your freezer.
First, set this 3-ingredient peanut butter fudge for 30 minutes in the fridge.
Next, cut and place each square into a sealed box in the freezer. It stores up to 3 months in the freezer.
I recommend eating straight out from the freezer for the best texture or wait up to 2 minutes for a creamy, fudgy texture.
After 5 minutes, it can melt dramatically, depending on the temperature of your house, of course.
HOW TO DECORATE THE FUDGE?
This easy peanut butter fudge recipe is even better if you add a few more simple ingredients. I recommend adding in the batter:
- Sea salt – if your peanut butter is unsalted.
- Vanilla extract
- Sprinkles or chocolate chips on top of the bar – this adds a touch of sweetness. If you are a sweet tooth, this 3-ingredient vegan peanut butter fudge is not really sweet, so adding some sweet toppings can boost its sweetness.
Sourced from The Conscious Plant Kitchen
