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Healthy Peanut Butter Fudge

Smooth, sweet, salty, secretly healthy peanut butter fudge – it MELTS in your mouth!

Vegan Peanut Butter Fudge Recipe

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

Easy Healthy Peanut Butter Fudge Recipe

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!

Peanut Butter Fudge (Vegan, Dairy Free)

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!

Secretly Healthy Peanut Butter Fudge Recipe
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Healthy Peanut Butter Fudge

Sweet and salty healthy peanut butter fudge that melts in your mouth.
4.92/5 (24)
Total Time 5 minutes
Yield 10 – 15 pieces


  • 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


  • 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


Leftover peanut butter? Use it up in these No-Bake Chocolate Crunch Cups.

Have you made this recipe?

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Published on July 19, 2020

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Leave a comment or reviewLeave a rating
    • Maralyn Woods says

      For butter pecan fudge I use 1 bag of butterscotch chips and one can of butter pecan frosting. Melt the chips in the mw for 3 minutes at 50%. If you use full power stir and check every 30 seconds. Stir the frosting into the chips and pour into a parchment lined 8×8 inch pan and put in fridge. I keep mine in the fridge for as long as it lasts (which is not long at all!) Now, anyone have the snickerdoodle fudge recipe Danielle is looking for?


  1. Lesha says

    Omg! That looks quite delicious! Pinterest would really love if you would make some sort of orange creamsicle fudge ( I love orange+marshmallow ), and some of that delicious sea salt fudge. But maybe with some other ingredients besides banana and coconut. That would be super fun to experiment with. Thanks!

  2. Lindsey says

    Looks yummy! Can’t wait to make it! I also second sea salted caramel fudge….. 😀 I’m assuming that to make this 2 WW P+, you make about 15 servings? Did you use a 9×13? Thanks!

  3. EVA says

    You already have chocolate PB fudge, why omit the chocolate?!

    I actually think every delicious flavor of fudge that could be dreamt up has been made. I’m personally a cookies ‘n cream fiend, so that’d have to be mine. Boring, but such a tasty and foolproof classic! Or maybe a fudge that incorporates the ingredients of my favorite childhood dessert- Drumsticks! A vanilla base blended with chunks of waffle cone, coated in chocolate and rolled in peanuts. Now to find a GF waffle cone to attempt this….

  4. Cathy says

    I was looking so long for a recipe like this! I loooove Fudge, but when you’re trying to loose some pounds you can’t afford to eat it. But now … 😀
    Thank you so much for sharing!
    Now I’m just missing a chocolate and a caramel fudge. Yummie.

  5. Kalena says

    I love how with all of your recipes, these are things that I could make on the spot because I normally have all of the ingredients. Love your website and recipes. Can’t wait to try this one!

  6. Katie M says

    I am in love with freezer fudges! So excited to try this one 🙂

    About how many pieces does this recipe make? The nutrition info says per 18 g, but what fraction of the recipe would that be?

  7. Danielle says

    Boo! Out of bananas and coconut oil! Time to build a new grocery list!!! So excited to try this!!! Might test it with Nutella too… Although I’ll have to wait to try both of them until my husband is home so I can’t eat all of the fudgy deliciousness by myself… 😉 any idea how many servings are in one batch?

  8. april says

    Yum yum. I am going to try these tonight. In the next hour. Probably with either trivia or honey since I don’t have Stevia or maple syrup.

    • april says

      I ended up using two packets of trivia. I liked it. Then I added cocopowder because I could. And I loved it. Yum. Chocolate peaunut butter; tried and true. Peppermint fudge would be good. Or is it t early for my mint cravings?

  9. Kit-Kat says

    This looks so good!!! 😀
    I work at “The Fudgery”, and we don’t make any vegan fudges or candies for that matter, so I can never sample anything we make. :/ I’d say my dream flavor would be anything chocolatey (duh, haha!) and of course there’s cookies n’ creme fudge and dreamsicle fudge (both I used to sample at Tillamook’s factory in Oregon when I was little, before I became a vegan). I bet you could make a really good version of those flavors!!! 😉

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    Hi there, You’ve done a great job. I will certainly digg it and
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