Smooth, sweet, salty, secretly healthy peanut butter fudge – it MELTS in your mouth!
No Butter.
No Heavy Cream.
No High Fructose Corn Syrup.
Just 5 healthy plant-based ingredients, and no baking required.
The quick-to-make peanut butter fudge is so soft and delicious, and each peanut buttery bite really does melt on your tongue.
Also Try These Peanut Butter No Bake Cookies
A few years ago, while on a beach vacation in Delaware, I walked into a little candy shop along the boardwalk selling homemade fudge in enticing flavors such as Chocolate Pecan, Sea Salt Caramel, Toasted Coconut, Pumpkin Walnut, and Classic Peanut Butter.
It would have been impossible for any person to come out of that shop not craving fudge, and as soon as the trip ended I turned my apartment into its own fudge factory by making my own homemade healthy peanut butter fudge.
The original plan had been to try out other flavors too, but the peanut butter ended up being so good that I never even got that far!
What would be your dream fudge flavor?
Chocolate Banana Bread? Caramel Popcorn Fudge? Maple French Toast? York Peppermint Patty? Sugar Cookie Dough? Chocolate Chip Sea Salt Fudge?
Please feel free to list as many ideas as you wish in the comments!
Healthy Peanut Butter Fudge
Ingredients
- 1/2 cup peanut butter or allergy-friendly sub
- 1 overripe banana OR 2/3 cup coconut butter
- optional 1/2 tsp pure vanilla extract
- 1/16 tsp salt, or more to taste if using unsalted peanut butter
- 2 tbsp coconut butter OR melted virgin coconut oil (For coconut-free, try these Keto Brownie Bombs)
- pinch uncut stevia OR 2 tbsp powdered sugar or pure maple syrup
Instructions
- If peanut butter is not stir-able, gently heat until you are able to easily stir it. Either combine all ingredients in a small blender until completely smooth, OR mash the banana and stir together ingredients very patiently by hand until completely smooth. Scoop into a small plastic container OR parchment-lined glass container OR candy molds OR mini cupcake liners. (You have options!) Freeze until firm. Due to the melty nature of coconut, this fudge is best stored in the freezer.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Peanut Butter Recipes:
Chocolate Chip Peanut Butter Bars
Cheryl in NC says
For those wondering what to sub for coconut butter because they can’t find or make it, just want to share that I’ve been successful with 50-50 coconut flour (finely ground) & coconut oil, as well as 25% coconut oil & 75% coconut flour. I haven’t yet tried to make the butter by adding some oil to the coconut (to make easier on my blender), but just adding the oil & flour directly to Katie’s recipes has worked very well for me (& her fudge recipes using this method are delicious, by the way!)
Lily Raine says
Since being pregnant, I cannot get over how much I love peanut butter. I’ll have to try this.
Lily
author of Destria Waves
Sarah says
Should this be made with a fresh banana or an over ripe freezer banana?
Liana says
I used PB2 (powdered peanut butter) instead of regular peanut butter, 3tsp nuttelex lite instead of the coconut butter, and a stick blender and they turned out amazing! I poured the mix into cute little gingerbread cookie cutters on some flat baking paper because it’s nearly christmas! Thank you for the recipe 🙂
5/5
5/5
Danielle says
I made these as described for all ingredients and amounts except the coconut oil (I was al out) and I used Spectrum’s shortening for that. They taste yummy but with the shortening, after frozen for many hours I ended up with the shortening as a layer on the bottom of the fudge. It ‘settled’ towards gravity in most of the fudge pieces. I found this odd as I’d hand blended it for many minues till smooth, but that’s ok! They still taste good and I like how I can taste the banana in with the peanut butter. Made these for my honey for x-mas! Thanks, Katie! Next time though, I’ll try the oil.
4/5
4/5
Kelly says
I just made these and sprinkled dark mini chocolate chips on top before freezing. It’s 1/3 gone and it’s not quite fudge yet! So yummy!
5/5
5/5
Charlotte says
There are just toooo many things on your site that I want to make!
Going all heart-eyed emoji at this fudge though so perhaps that should be first on the list!
Jordan says
I made this earlier today. My blender had a hard time whizzing the ingredients around at first, but it trooped through! Absolutely gorgeous fudge. So simple. So indulgent. And it’s healthy! I’m so happy. Thank you! 😀
5/5
5/5
April says
I love dreamsicles, or some call them creamsicles (orange and cream). That would possibly make a great fudge! I haven’t tried your pb fudge yet, but I’m going to!
Sally Ann says
Hi,
I tried this fudge recipe and it turned out great!. I subbed coconut manna for the coconut cream though because that is what I had on hand. It was such an easy recipe and it tastes delicious. Thanks so much for sharing. May I share this recipe on my blog?
Have a lovely day!
5/5
5/5
Soda says
Not sure if this question was asked already but how many servings does this make? (Trying to reference the nutrition facts but I don’t have a scale.)
They turned out amazing! I’m trying not to eat then all in one go.
5/5
5/5
Hadassah Chaya says
Dearest Katie,
Your recipes motivate me to eat better! However, I am allergic to coconut and nuts (not peanuts! Woot!)! I wanted to make the healthy PB fudge. What should I use instead of the coconut oil!?
Thanks so much! I love reading your recipes!
CarolinaMT says
Dear Katie: My recipe does not get solid, it’s just creamy… I’ve used homemade PB, and 2 tbs of this to replace coconut oil, ripe banana and powdered sugar. Could you please give me some advice to fix it?
A H says
Following the recipe would give you the best chance to get the desired result. I’ve made this several times, and never had a problem.
Bianca says
This almost didn’t make it to my freezer! Its so delicious I licked every spoon I used. Thank you 🙂
No-Bake Ninja says
We made this recipe, and it blew my mind!! It’s so good! I sort of want to skip putting it in the freezer and just eat it all raw. It’s super easy and it is so delicious!
Definitely make it.
Jennifer says
My absolute FAVORITE is brown sugar fudge. It is a specialty of New England and Canada.
Clara says
This recipe tastes exactly like a peanut butter banana smoothie in fudge form! I expected it to be firm after 30 minutes so I ate half of it with a spoon because I couldn’t wait. So delicious!
debra chimento says
This fudge looks so delicious. Can I sub another oil for the coconut oil, since I would rather not have a coconut flavor to the fudge ?
CCK Media Team says
Unfortunately it needs to be coconut because coconut oil or coconut butter are solid when chilled. But they do not have a strong coconut flavor at all! You could try a non-hydrogenated shortening if you’d prefer, but we haven’t tried it yet.
Cathy Bounds says
Miss Paula
I loved watching you on tv now I watch on my phone . I’m a country girl myself and dont know squat about these fancy thingamagigger my kids showed me how to text on the phone.lol . Mam I watched you make your peach cobbler I dont care for peaches or apples after they’re cooked I love them fresh but not cooked will you please show us how to make a pineapple cobbler? Thank you and God Bless
Love from Cathy Bounds in Cleveland Tx
Cari J. says
These are SOOOOOO good! The taste and texture remind me of Perfect Bars but I like these even more ~ and that’s saying a lot. Thanks, Katie, for another AMAZING recipe that my whole family loves!
CCK Media Team says
Thank you so much for making it 🙂
Viji says
Katie, this is truly a yummy recipe! Thank you so much for sharing it. It’s my go-to dessert when I don’t have too much time on my hands.
Srikanth Dudaka says
Roasted peanuts with seasalt and dark or milk chocolate is a great combination and successful combination. It tastes amazing.
Srikanth from India
Chocolate Mantra
Carly says
Just made this! heavan!
Liv says
Made this, but I didn’t freeze it all the way and had soft serve with it!!!! SO OMG GOOD!!!!!!!!!
Heidi says
5 stars!!!
The only thing I don’t like about it is that fact that it uses a lot of peanut butter 🙁
Loveallofyourrecipessomuch says
What about dried fruit and nut studded fudge? I’ve had that, but would love to see your take on it.
Linda says
This is very yummy, based on tasting it before freezing. I will definitely use a blender next time, as my food processor was not quite up to the task of mixing it all the way, especially using the coconut butter. I didn’t like that it was so thin in the pan, so I made a double batch to fill it.