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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.
4.89/5 (27)
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?

Tag @chocolatecoveredkatie on Instagram

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4.89/5 (27)

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Published on July 19, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. 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!)

  2. 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 🙂



  3. 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. 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. 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! 😀



  6. 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!

  7. Sally Ann says

    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!



  8. 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.



  9. 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!

  10. 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.

  11. 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.

  12. 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!

  13. 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.

  14. 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 . 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

  15. 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!

  16. 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.

  17. 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

  18. Loveallofyourrecipessomuch says

    What about dried fruit and nut studded fudge? I’ve had that, but would love to see your take on it.

  19. 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.

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