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Healthy Peanut Butter Fudge

4.91 from 43 votes

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!

Trending now: Keto Peanut Butter Cookies

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.
Prep Time 5 minutes
Total Time 5 minutes
Yield 10 – 15 pieces
4.9 from 43 votes


  • 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 this Peanut Butter Mousse.

Have you made this recipe?

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Published on July 19, 2020

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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    • 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!!! 😉

  10. Regal Ecig Review says

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

    I just caved in to buying a jar of coconut oil on impulse… now I need to know what to do with it all! I guess I’ll have to make this PB fudge since I ABSOLUTELY LOVE everything peanut butter- thanks Katie!!
    I used to have a fudge shop downtown; my all-time favorite dream fudge was candycane white chocolate. And the maple bar one. And the peanut crunch. Can I have three favorites?:)

  12. Kinzie says

    MAPLE. I already have some maple extract. I bet if I use that instead of vanilla, and use a milder nut butter like cashew instead of peanut, that might do it. MMM.

  13. Elise says

    Oh my goodness Katie! I’m going to try this one TODAY! I actually have all of the ingredients on hand, and since we just got fresh bananas delivered from the farm on Friday, this would be a perfect way to use them instead of my usual freezing method! I don’t have uncut stevia, so I’ll be using the pure organic maple syrup. I’ll be sure and let you know how it turned out! Thanks for all the hard work that’s you put into your blog and your recipes!

    • Elise says

      I am not normally a huge fudge fan, but I made this today and it was so decadent! I made 2 batches, one as the recipe follows and then the other with nativas cacao powder, cinnamon, maple flakes, maca and hemp. Both were delicious, but when I asked hubby which he preferred, it was the altered recipe. So I’m thinking two of these before our morning workout is perfect! (I poured mine in mini cupcake/candy liners so I could make sure to only add 0.5 oz/14g in weight.) Thank you so much for a wonderful recipe!

  14. Grace Sanders says

    Looking fabby! I’m into gifting fudge for Chrizzy presents and such, I’m in the mood for some banoffee or Black Forest Gateaux fudge too

  15. Samantha says

    This looks delicious!! How much does the banana flavor stand out in this recipe? I want to make it for my husband, because he LOVES peanut butter, but he is not a huge banana fan. Should I just make it with the coconut butter sub?

    • Kelly says

      I just made it (It’s in the freezer as we speak!), and the banana in the recipe is more obvious to me than the peanut butter. I like banana, but I’d really like a stronger pb taste. Next time I will definitely try the substitute. Just hoping that doesn’t make it too “coconutty”.

  16. Maya says

    Hi Katie 🙂 Just to let you know creamed coconut (that you can get in boxes) is a much cheaper version of coconut butter and it is basically the same thing! Just a helpful hint for some of your readers on a budget 🙂

    • Erin says

      I was wondering the same thing. I only got 17 mini muffin sizes. I made mine with almond butter instead and they are super tasty. I always like to know the nutritional facts and the quantity of the recipes.

  17. Heather @ Shards of Lavender says

    I absolutely love peanut butter and the fudge always looks so tempting, but so full of calories and unhealthy ingredients. Now I can enjoy my favorite fudge without all the guilt. Thanks for sharing the recipe, Katie!

    • Emmy says

      I also feel better eating this one compared to typical fudge made with butter or unhealthy oil, but I think it is important to note that this healthy peanut butter fudge is still quite high in calories. It is about 70% of the calories that typical/unhealthy peanut butter fudge holds, which I really wouldn’t say qualifies this to be called low-calorie. After all, its base is nut butter!

  18. Avra-Sha Faohla says

    Made a half recipe of these today and it seems I’m going to finish the entire thing myself before the day’s over. 😀 They remind me of your Banana Split Cheesecake Bites from 2012, which I made with peanut butter. Delicious.

    • Elise says

      Molly, I put mine in an 8×8 dish and it was barely enough to cover the bottom of that, so when she says a small container, then that’s what I would go with. The second batch I used candy/mini cupcake liners and that was perfect. Made about 2 dozen half ounce (14g) pieces. So no cutting, just peel back like a Reese’s PB cup and enjoy!

  19. Medha @ Whisk & Shout says

    Oooh this looks heavenly! I am a sucker for PB fudge and I’ve been relying on a recipe that, while amazing, is NOT healthy at all! My dream flavor would be pecan pie or a flavor modeled after seven layer bars 🙂

  20. Am says

    These look amazing – I can’t wait to make them!!
    My dream fudge flavor would be bubble gum. Kind of weird, but I think it could work with the texture of fudge. 🙂

  21. Alanna says

    I attempted to make a regular PB fudge recipe a while back using non-dairy milk and natural PB, and the results were AWFUL… I ended up with a top layer that was mostly peanut butter and a bottom layer that was just crystallized sugar. Yuck! This looks much, much better, haha.

  22. Meagan F says

    I have this right now in the freezer at work and it is everything I can do to not shovel it all in my face. I used honey as a sweetener because that’s what I had, but it still turned out great! This was my first foray into coconut oil fudge and now I’m anxious to try all the kinds!

  23. Leslie says

    Wow Katy! All your recipes are great…but I love peanut butter fudge and this is amazing! I haven’t eaten it for years because of all the yucky ingredients. I was so surprised you can’t even taste the banana. I used maple syrup and it taste just like the unhealthy stuff. Thanks for another great recipe and it pulls together in just minutes for a quick sweet treat!

  24. Cathy says

    Have to say that I am absolutely loving all of the healthy & YUMMY recipes. My father was diagnosed with cancer a couple years back and has been trying to eat really healthy. It was so hard for him at holidays, so we all said there would simply be no desserts. It was fine, but lets face it, it wasn’t the same! Now I get to surprise everyone with the delicious treats you’ve got on your website! LOVE IT!!! Thank you tons!!

  25. Karen says

    I want to try this ASAP! However, I’m wondering if you can sub coconut cream for the coconut butter. Do you think this would work?

  26. karen w says

    This was amazing! I added sugar free chocolate chip of course. I could taste the banana though, so I might try this with coconut butter next time. This is definitely a recipe that I will make again. I have never posted to a blog before, but I just love your site. I was just diagnosed with prediabetes so I have been searching for sugar free sweet recipes and your site is wonderful for that. Thanks!

  27. ann disney says

    i would love to have you concoct a whoopie pie that had yummy gooey sweet icing in the middle with awesome top and bottoms. trader joes have the carrot ones and the vanilla ones and they have so much junk in them and they really arent that good. i understand a bakery in waynesboro virginia have the best …4 hours away….boo hoo hoo. thank you. youre the best!

  28. Lexi says

    Ooh that sounds good!!!! You should make a pumkin pie fudge recipe. If you don’t have this, you could try to make a pumpkin pie smoothie.

  29. Kim says

    Hi….we made the peanut butter fudge for a hallowe’en treat, and it turned out great – really delicious! Next time I’m going to leave out the maple syrup entirely. I don’t think we would miss it as the banana is already so sweet.

  30. Ashley says

    So wonderful! I made a chocolate version too and they were amazing. I took some to class and had people coming back for seconds!

  31. Crystal Ferguson says

    Thank you for this recipe! I’ve been having a hard time finding a fudge recipe that is sugar free and the right texture. It’s amazing and fills that need for something sweet while actually being totally within my diet needs. 😀

  32. Dee kiger says

    How many servings does this make? I can’t tell from the recipe or nutrition facts. I’m so excited to try this but need to know the serving to calculate WW points.

  33. Connie says

    Chocolate orange!!!!!! YUM Chocolate cherry and nuts – like a cherry blossom ( I miss cherry blossoms) and of course .. ..chocolate walnut rum and raisin

  34. Candice says

    Do you have any recommendations to replace the banana? I made this and thought it overwhelmingly tasted banana-y. I am also pregnant so maybe my taste buds are just off but I thought I would ask anyways.

  35. Nancy slover says

    You are a doll and I love your recipes. To answer your question about fudge flavor, there simply is nothing dreamier than good old fashioned chocolate fudge!

  36. Julia says

    I tried this and it tasted really good! however, i hate bananas, so I was surprised to find that it tasted really yummy with peanut butter 🙂 it’s slightly too banana-ey, so i’ll probably add more peanut butter and coconut oil! thanks for this wonderful recipe :))

  37. Jordan says

    I just made this for dessert (in the freezer now)– batter is delicious and I added a dollop of good raspberry jam to the top of half of them! Can’t wait ~ thanks for the recipe!

  38. Nicole says

    Thanks that you´ve been so thoughtful to mention grams (not only cups) – very useful for me … 😉

    Greetings from Germany,

  39. Rachael says

    First of all, this is phenomenal. I went straight to my kitchen and whipped this up. I second the key lime fudge, that sounds amazing. I would also love to try a simple pumpkin fudge!

  40. Jana says

    This is amaziiiiiing…just tried it and omg so good!!!!!
    …I wonder if I could use it as a ganache or something like that for cakes also?!

  41. AnhAnh says

    I just tried some fudge that my friend gphad bought (that’s sorta’ why I want to try to make some) it was salted caramel flavoured. Very yummy!

  42. Rachel says

    I have it in my freezer now! But it appears the coconut oil is pooling on top and the sides. =( I did have to hand mix it. Could that have been the problem? The batter did taste pretty good, though!

  43. Courtney says

    Just put a batch of these bad boys in the freezer! The flavor is awesome and I love that it took me less than 10 minutes to throw together! Thanks, Katie!

  44. Ann says

    This was FABULOUS!
    It should come with a warning label. I still have some sitting in the freezer, but I’m pretty sure it won’t be there for long. Thanks for the recipe!

  45. Bunnie says

    Has anyone tried using chocolate powdered peanut butter to cut back some of the fat, so you don’t feel quilts adding a few chocolate chips.

  46. Lindy says

    I tried this recipe, but my fudge didn’t set up. Even refrigerated, it is still very soft. I could eat it with a spoon. (Which I did, in fact. ?) The flavor was good. I used a banana, coconut oil, and xylitol instead of the coconut butter, and stevia.

    • Unofficial CCK Helper says

      You should freeze, not refrigerate it. But also, xylitol will not freeze, so your change to the recipe is what’s causing the issue.

  47. Erin says

    5 stars
    I only recently discovered that I like peanut butter recently, and my other half is a peanut butter fiend, so it made sense to try this fudge and I’m glad I did! So quick and easy to make and tastes delicious. I put mine into little flower and heart chocolate moulds (so cute!) which are far too easy to keep picking at! Another fab recipe, Katie 🙂

  48. 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!)

  49. Liana says

    5 stars
    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 🙂

  50. Danielle says

    4 stars
    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.

  51. Kelly says

    5 stars
    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!

  52. Jordan says

    5 stars
    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! 😀

  53. 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!

  54. Sally Ann says

    5 stars
    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!

  55. Soda says

    5 stars
    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.

  56. 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!

  57. 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.

  58. 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.

  59. 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!

  60. 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.

  61. 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

  62. 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!

  63. 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.

  64. 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

  65. Loveallofyourrecipessomuch says

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

  66. 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.

  67. Happy-Whisk says

    I think chocolate peanut butter fudge sounds delicious and would be an awesome flavor- so would cookie dough. Also, I recently started my own blog:, if anyone is willing to check it out! Your blog is so well done and got me interested in healthy food! Thanks for the great recipes!

  68. Maria says

    Couple of things to say: Hi, Katie, I am new to your blog, and I am loving it! Already made a lot of things and loving all of them. I have a little problem with this fudge recipe and your peanut butter chocolate chips. Fudge recipe- I hate coconut. And could taste the coconut oil after mixing. Tho fudge is currently in the freezer, so will get back to y’all on the fudge. Second, The peanut butter chocolate chips melt INSTANTLY. Is there any other ingredient I can substitute for coconut oil or was I just doing it wrong? Ok. Just ate the fudge. Coconut oil-Blegh. Katie, is there any possibility I did something wrong? Also, Katie, it would be great if you could make a recipe for mints that is easy! I have mint extract, but I don’t know what to use it for!! Thanks, soo much! Love you!

    • Maria says

      Yeah, I would love to make mints but all of them have these crazy ingredients and I don’t want to go and buy them.

  69. Calee says

    5 stars
    Super good! I made this with a blend of allulose and monkfruit as the sweetener. It hit the spot as a sweet treat and I didn’t miss the sugar at all.

4.91 from 43 votes (33 ratings without comment)

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