Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)

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Squares of our 4-Ingredient Vegan Chocolate Peanut Butter Fudge recipe stacked on a vintage scale

Say hello to your new favorite (naturally sweetened, incredibly rich, salty-sweet) dessert.

Chocolate Peanut Butter Freezer Fudge made with just 4 ingredients, in 30 minutes, and 1 bowl (food processor)! Shall we?

Dates, coconut oil, peanut butter, and cacao powder for making homemade vegan fudge

This recipe was inspired by simplicity.

I’ve made fudge I adore in the past, but some people tend to have trouble with their food processors being able to make coconut butter – a central ingredient in that recipe. So I wanted to come up with a variation that would be a little easier to tackle. And thus, freezer fudge was born!

Food processor with ingredients for making our 4-Ingredient Vegan Chocolate Peanut Butter Fudge recipe

This recipe is made entirely in the food processor. First, dates are processed until a paste or ball forms. Then peanut butter is blended in. Next comes cacao powder for that rich, chocolaty flavor. And lastly, coconut oil makes everything creamy and smooth.

Just look at that dreamy goodness. I could hardly keep my spoon out of the bowl!

Food processor with freshly blended chocolatey vegan fudge
Parchment-lined baking pan with gluten-free Vegan Chocolate Peanut Butter Fudge

Simply transfer to a parchment-lined dish, freeze, slice into squares, and you’re golden.

Share this fudge with everyone – friends, family, neighbors. They won’t believe that it’s made with simple ingredients and naturally sweetened! It’s kind of incredible!

Freshly sliced squares of our 4-Ingredient Vegan Chocolate Peanut Butter Fudge recipe

We hope you LOVE this fudge! It’s:

Peanut buttery
Perfectly sweet
Easy to make
& Perfectly delicious

Keep this fudge on hand for a healthier treat to indulge in throughout the week. Or make a batch to bring to dinners, gatherings, or parties. We can almost guarantee that it will be the most popular dessert on the table.

If you’re into chocolate-peanut buttery things, check out our Peanut Butter Cup Cookies, Peanut Butter Chocolate Chip Granola, White Chocolate Peanut Butter Eggs, Peanut Butter M&Ms, Chocolate Peanut Butter Banana Shake, and Double Peanut Butter Chocolate Chip Cookies.

If you try this recipe, leave a comment, rate it, and tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of naturally-sweetened Vegan Chocolate Peanut Butter Fudge

Chocolate Peanut Butter Freezer Fudge

Incredibly rich vegan fudge made with 4 ingredients: peanut butter, cacao powder, dates, and coconut oil. Naturally sweet, fudgy, intensely satisfying, and so delicious! The perfect healthier dessert.
Author Minimalist Baker
Slices of our 4-Ingredient Freezer Fudge recipe stacked on a vintage scale
4.80 from 53 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 15 (squares)
Course Dessert
Cuisine Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 1 cup packed dates* (pitted // measured after pitted)
  • 1 cup creamy salted peanut butter* (or other nut/seed butter)
  • 1/2 cup unsweetened cacao powder (or unsweetened cocoa powder)
  • 1/4-1/2 cup melted coconut oil
  • Roasted salted peanuts (chopped // optional)
  • Cacao nibs (optional)


  • To a food processor, add pitted dates and mix until a fine paste or a small ball forms.
  • Remove lid and add peanut butter. Blend once more to combine.
  • Add cacao powder and blend once more to combine.
  • Add melted coconut oil, starting with the smaller measurement and working your way up as needed until a fudgy paste is formed. It’s OK if it looks a little clumpy at this point (see photo). You mostly just want to make sure it’s not dry, so add more oil as needed. (You shouldn’t need more than the recommended amount of coconut oil.) If it’s clumpy or a tad grainy, that’s OK. You can smooth it out in the next step. 
  • Transfer to a parchment-lined loaf (or 8×8-inch) pan and spread with the back of a spoon until a smooth, even surface is achieved. Top with roasted salted peanuts and/or cacao nibs for texture (optional).
  • Transfer to freezer and freeze until firm to the touch – about 20 minutes or more as needed. Then remove from freezer and slice into desired squares. If it has trouble slicing, let thaw for a few more minutes and/or run your knife under hot water to ease cutting.
  • Enjoy! Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month. This fudge does best when kept refrigerated. If it sits out for too long in a warm environment, it can soften.



*1 cup packed dates is usually about 20 good-sized medjool dates.
*The type of peanut butter that works best in this recipe is one made with two ingredients: peanuts and salt. Other additives and sweeteners can make the fudge too thick or gummy. Our favorite brand at the moment is Wild Friends (not sponsored, just love the brand).
*Nutrition information is a rough estimate for 1 square calculated with the lowest amount of oil (which, as the recipe is written, is 1/4 cup or 60 ml).

Nutrition (1 of 15 servings)

Serving: 1 Squares Calories: 184 Carbohydrates: 14.8 g Protein: 6.3 g Fat: 12.9 g Saturated Fat: 5.1 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 87 mg Fiber: 3.1 g Sugar: 9.5 g Calcium: 80 mg Iron: 0.5 mg

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My Rating:

  1. Aadam says

    This a great recipe with a nice flavour and texture but it makes a real mess when handling it. It melts far too easily, any tips for this? That said, I’ll be making these again – thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aadam, we’re glad you enjoy it! Are you using a silicone spatula to transfer it? That’s the best way!

  2. stephen byrne says

    Very good recipe. I’ve made these a couple of times for dinner parties with added Baileys or Kahlua. Works so well.

  3. Megan says

    So happy to find this recipe, two of my faves, chocolate + candycane and vegan + GF as a bonus.

    Subbed cacao powder for cocoa powder, doubled the peppermint extract as others suggested and these turned out great. Used enjoy life semi sweet mega chunks which give the cookies nice bursts of gooey chocolate.

    My coconut oil clumped up slightly in the wet mix as it cooled while whisking, but had no bearing on the final result. Also I used regular coconut oil and they don’t taste coconutty to me.

    22-24 gram dough balls cooked for 13 min turned out perfect. I kind of love that the basic batch is pretty small (~16 cookies) because we don’t have an “off” button when it comes to cookies in our house. Thanks for another great vegan cookie recipe!

  4. Selena Manganiello says

    I added a little extra salt and some maple syrup. I also subbed the peanuts for sesame seeds on top. Very easy and nice recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm! Thanks for the lovely review and for sharing your modifications, Selena! xo

  5. Kirie says

    Yum! Satisfied the after dinner sugar craving for me and my four-year-old thought it was a very decadent treat at bedtime snack. Processing the dates was very noisy in the food processor, but worked. I didn’t have salted peanut butter so I put a bit of salt in the mixture and sprinkled sea salt over the top of the fudge before it set. Will definitely make again!

  6. Madeline says

    I have just made this and it is AMAZING! I am a real sucker for the PB-Chocolate combination, and these are delicious. Really hit the chocolate craving spot – will be adding to my regular rotation to keep in the freezer!

  7. Keren says

    I made this recipe because I had all the ingredients and had a chocolate craving. My food processor broke during Step 1 from the dates and started smoking. I took a break and put the dates into water to let them soften and then back in the food processor with boiling water to try to let it break down. My food processor completely died in that step. I then took everything out and put it in a bowl and did the rest by hand.

    It tastes good, but I don’t think I’ll be making this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry to hear that, Keren! Is it possible there was some residual pit left in the dates? We’ve used this method in this food processor for years and our food processor is still going strong!

  8. ruohan says

    Love this No Sugar and No Artificial Sugar dessert! It was a bit challenging at first pureeing a cup of dried dates in the food processor. Was tempted to add some water (suggested in another recipe). Glad I stuck to this recipe, although I did add the melted coconut oil before the cacao powder. Turns out so rich and delicious. I think adding the bits of salted peanuts and cacao nibs on top is a must. It adds a lot more flavor to the fudge. Thanks for the recipe!

  9. Kristina says

    These were absolutely amazing! Very rich and delicious! We don’t have a food processor, so we used our blender, which had some trouble processing the ingredients. But in the end, it turned out great :)

  10. JoAnna says

    What are your thoughts on replacing the dates with coconut sugar? I don’t have any dates on hand (COVID social distancing!) but would love to try this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi JoAnna, we’re not sure that would work as the dates provide a textural element that coconut sugar wouldn’t. Let us know if you do some experimenting though!

  11. Meir says

    One of the best vegan non bake desert I’ve tasted so far!! Very rich and creamy!! Won’t last at the fridge for more than 2 days!!! Thank you!!!

  12. Brook says

    This was just ok. I followed the recipe exactly, I used not quite the full 1/2 cup of coconut oil, but almost. And I just felt the texture was still very dry and crumbly, although my fudge looked just like the photos. I didn’t think it was sweet enough either. Maybe a tablespoon or 2 of maple syrup would have been good? I might try that if i decide to make them again. The overall flavor was ok, and they are edible, but definitely not great.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear this one wasn’t for you, Brook! Is it possible your dates weren’t fresh and moist? Better luck with the next one!

  13. Manon says

    Lovely recipe to make. I needed something Vegan + Gluten free + that could be done without fuss and without an oven. Considering the limited kitchen and the strict diet restrictions, I was perplexe about finding such recipe but truly, this really was a smash!

    The flavours are really intense and chocolatey. I’ve served it with vegan coconut ice cream and the freshness of the ice cream balanced well the heaviness of the dessert. I topped the ice cream and fudge with extra cacao nibs and nuts. Beautiful!

    Thanks for sharing the recipe, I’ll do it again!

  14. Abi says

    I made a batch of these yesterday as a treat for my husband. He has been poorly and I wanted to do something to cheer him up. I wish you could have seen how his eyes lit up when he tried his first mouthful! We both loved them. Thank you for posting this delicious recipe and for the happiness it brought to our household ? I did nearly break my NutriBullet with the mixture (having recently got rid of my food processor, a decision I’m now regretting) but it was worth it ?
    And thank you for all of the hard work you put into your delicious and lovely recipes ❤️

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can try it without, just make sure your peanut butter is super drippy and has natural oils to compensate.

  15. Julia says

    OMG that is the best “healthy” dessert I’ve ever had! The flavour of the cacao hits your tongue a little after the PB flavour and it’s just great! I actually made that and after some days When I first tried it, I was wondering why it’s so sweet and what kind of sweetener I put in (I already forgot the recipe) then I realised the sweetness comes just from the dates, usually I don’t like desserts with that “sticky date flavour” but you can’t tell in that recipe!
    Thank you so much

  16. Jen says

    Lasted in my freezer for about 30 minutes before half was gone. I’m sure my boys and I will demolish the rest within 24 hours, fighting over the last piece. Still can’t believe it’s only 4 ingredients! Love your recipes, thanks for all of your hard work!

  17. Luke says

    Hiya – this looks great. I only have a Nutri-Ninja and a comment suggesed that it may have problems processing the dates. I have pure date syrup, do you think this would work? Maybe starting with half a cup and add more if necessary??
    Thanks in advance.

    • Lelo Detore says

      The nutri-ninja is not a very good choice of a food processor! better ones are Kitchen Aid & Breville etc..
      Also they are very well working!

  18. louize says

    Delicious – I have made this 3 times already and will make it many more times – I keep the box in the freezer and just take a small piece whenever I get a craving for something sweet!

  19. Bettina says

    I made this with carob instead of cacao. It’s very yummy! And while licking our fingers clean, we thought it might be an excellent bread-spread as well! Its easy to make and would be much healthier than store bought chocolate spreads.

  20. Shemaiah says

    Great recipe!! Flavor out of this world. I feel like I need an award for following directions. Thanks so much for sharing. Your blog literally feeds me.

  21. Asuka says

    I’ve just made it this morning – It was so quick, soooooooo delicious… I am so loving it! Thank you so much for creating and posting all sorts of recipes… I really rely on your beautiful recipes! Xxx

  22. Fidge Morgan says

    Awesome… Thank god it’s in the freezer, and not to hand in the cupboard. It is possibly THE most delicious thing ever!… When making it, mine turned out a bit dry, therefore I put some almond milk in the mix rather than more oil, and it worked out perfectly. Great Recipe. Thanks X

  23. Jessica says

    My fudge came out tasting very peanut butter and not so much chocolate, essentially like eating spoonfuls of pb. Could it be the brand of cocoa?? I sooo wanted this to be a healthy alternative!

  24. Kristie Utzler says

    Wow! I need this in my VitaMix, super easy & oooh so delicious!!! I took it to a party and everyone there asked for the recipe. I used cashew butter for the lower sugar content and I think it has a little less fat. I also used carob powder and carob nibs. Excellent healthy dessert that my son & all his friends also loved (ages 12-14).

  25. Autumn says

    Hi Dana.
    This recipe sounds amazing! My house mate who’s vegan like me has a severe coconut allergy, is there anything we can use instead?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Autumn! I’d recommend leaving the coconut oil out entirely and add more peanut butter (the natural liquidy kind) – hopefully that helps! I’m not sure if it will work, but you can give it a try! I also wonder if a little water would work but am not sure. Let us know!

  26. JP says

    yummy – perfect for our coeliac household – used crushed walnuts for the topping – thank you for another easy treat!!

  27. Celia says

    I tried the recipe yesterday and I have only one “word”: OMG!!!
    Thank you Dana ❤︎

    I used 1/2 cup of coconut oil + a tiny amount of water as the blend was a bit too grainy/textured – my mistake, I went too fast with the dates processing… As a result, some of the oil separated when I placed the fudge in the tray to freeze, which I turned to my advantage by sprinkling raw cacao nibs and shredded coconut to soak it!

    I also added some vanilla extract, cayenne, and 2 Tsp of maca powder.

    Oh, and it’s so dense and rich that a tiny little square is enough to feel satisfied, so the 15 squares can easily become 30 bitesize treats :)

  28. Camila says

    Thank you for this delicious recipe! I made it last night and loved it. I have quite the sweet tooth and I’m always looking for healthier versions of my favorite sweets.

  29. Stella says

    In this busy schedule, something that can be prepared under 30 mins and is healthy are very few. You’ve given one of the best recipe. thanks for sharing the dish.

  30. Claudia Pedrino says

    I’m really happy with the recipes and have made a few. My problem is that my son has nut allergy…. Is it possible to give me some alternative recipes for sweets like the Chocolate Peanut Butter Freeze Fudge, please.
    Thank you.

  31. May says

    I followed the recipe exactly and it turned out perfectly. Although, I did use a larger pan, I am glad the fudge was thinner- easier to indulge in!

  32. Becky says

    This is my first dessert recipe from Minimalist Baker and it was a success!! This mixed up pretty well in my small Cuisinart, although next time I may half the recipe for less processing time.

  33. Saskia says

    I Made this with the maximum amount of coconut oil and it was stil to thick ( it tasted good but my husband thinks its to dry?) i made it with peanutbutter from only peanuts and added Some salt. I used RAW cacao powder and medjoul dates. How can i make it more fudge like? Add more coconut oil?

    Next time want to make it with pistachio butter.

    Greetings from The Netherlands

  34. Lucy says

    Followed recipe to a T in a food pro—so easy. Brought these to two BBQs last weekend and they were a hit. Wish I’d held back a couple more for us! ? Would def make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Randee! I think that should work. Sometimes they have a hard time processing dates, so just watch out there!

  35. Leah says

    So good! Not identical to traditional fudge but definitely would satisfy a fudge craving. Tastes very chocolately and peanut buttery, hardly any coconut flavor. Definitely will make again. I made the recipe as written (although I did use cocoa powder instead of cacao powder). My food processor is out of commission but I successfully used a Ninja blender–I think it takes more processing time and extra scraping but it got the job done. I have the sharp blades on the blender (not the serrated ones) which I think helps.

  36. Kirsten says

    My lender blew up in the process of this. I use crunchy peanut butter which I think was too dry with the dates. I proceeded by hand however and it was delicious!

  37. Jayne says

    Great recipe – thanks Dana! Made this with half peanut butter and half almond butter, and used Deglet noor dates instead of Medjool dates – was delicious! Not too sweet and freezer friendly.
    Next time I will use less cacao powder

  38. Lindsay says

    This was such a delicious, fun, easy, quick recipe to make Friday night pre-movie time. I soaked the dates in warm water for 20-30 minutes. Then blended everything up in the Vitamix blender. Worked really well! Added a dash of vanilla, just cause I’m on a kick. Thanks Dana for all the delicious recipes over the years! My friends, family, and favorite cashiers all know about my ongoing Minimalist Baker crush.

  39. Sophie says

    I made this delicious fudge and have a question about how it turned out. The consistency ended up a little crumbly, like brownie bites rather than creamy fudge. I made some substitutions, which of these do you think could be responsible?
    – Cashew butter rather than peanut
    – Deglet noor dates rather than medjool
    Or should I have added more coconut oil?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, those substitutions shouldn’t have affected the texture. Were your dates moist and fresh? Maybe a little more coconut oil would’ve helped with a silkier texture!

  40. Andy says

    Hi Dana. Totally love your site.

    I’ll be making this fudge tomorrow.

    Keep up the good work please – us foodies are extremely grateful


    • Asha says

      Hi Dana,

      Thanks for this recipe and I am trying this out tomorrow. Wanted to check if I can replace coconut oil with anything else? We are not Vegans so any other substitute suggestions should be OK.

      Thanks in advance.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Asha, We haven’t tried it, but maybe leaving out the coconut oil and adding more peanut butter (the natural liquidy kind)? Hopefully that helps! Let us know if you try it!

  41. Natalie Roberge says

    This looks fantastic. I havent seen that brand of Peanut Butter here in Montreal. The only ones I have seen are ones without salt added. Would it work with the addition of salt and how much you think? I bet salted peanut butter would be very addictive!!! :P

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh totally! As long as the ingredients are just salt and peanuts OR just peanuts. Add salt to taste, starting with 1/4 tsp.

  42. Melanie Mauldin says

    Hi! Do you think crunchy PB will work? I love that this is all REAL food!!! Thanks for another great recipe!

  43. E I says

    I would love to make this! But I don’t think I have any dates. Any idea if it would work with maple syrup?

  44. Cassie Autumn Tran says

    Chocolates and dates make the BEST fudge! But adding peanut butter to the mix? GENIUS. My sisters and I love blending dates, peanut butter, and cacao powder together with walnuts to make bliss bites, but I would love to try making raw bars or fudge chunks like these. But 20 dates in 1 cup? That’s a TON! Hey, gotta pack them GOOD though! :)

  45. Natalie says

    Made as directed and turned out perfect! Delicious and would be incredible served with some vegan vanilla ice cream.

  46. DJ Trav says

    Because this sounded so scrumptious but I didn’t have quite the right ingredients on hand, I made a bastardized version with dried-out deglet noors (with a bit of water) and chunky PB, and it was still awesome. I have little restraint with this kind of deliciousness (and I am *so* not sharing with my wheat- and dairy-eating husband), so I made the fudge into little mounds and wrapped them individually in parchment paper before freezing in an airtight container.

    To the reader who wanted to know if water would sub for oil: Since I had to rehydrate my old dates and I’m not a huge fan of coconut, I did try a couple of mounds without the oil. The result is not nearly as rich and luscious but is still quite yummy. Oh, and for anyone else on the fence about coconut: I used the bare minimum, and out of the freezer the coconut flavor is very mild and extremely well integrated.

    Thanks for another amazing (and deceptively simple) recipe, Dana!

  47. Cath says

    I just made a peanut-free version of this with 1/2 cup almond butter and 1/2 cup tahini instead of the PB and cashews instead of the peanuts and it is SO good! Thanks so much for the inspiration!!

    • Kate says

      I have made these twice this week (I’m addicted) and am curious to try a peanut-free version. Yours sounds great, Cath!

      I took these to a party and everyone loved them. When I said there was nothing but natural sugar in them, I got a lot of doubting looks. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia! I’d recommend leaving it out entirely and add more peanut butter (the natural liquidy kind) – hopefully that helps! I’m not sure if it will work, but you can give it a try! I also wonder if a little water would work but am not sure. Let us know!

  48. Kristina says

    Ahhh this was so yummy and couldn’t have come across my feed at a better time! We are currently awaiting a new oven and we had company tonight. I had all of the ingredients and they were the perfect sweet treat after dinner. Huge hit. Thank you!!

  49. Michelle says

    This was delicious. I made it for my husband, who is on the SCD diet, and I would pick this dessert over a regular one I could have. So good and very rich. Doesn’t taste as “date-y” as some date desserts can.

  50. Julie says

    THis was the perfect easy desert to take to a party I’m going to this weekend, thank you so much for another easy and delicious recipe!

  51. David says

    Coconut oil is not good for you??? Seriously? You better go back and and study endocrinology a little bit more. Medium and short chain triglyceride molecules are amazing for your body.

  52. Nikki says

    Hi! I love your recipes! Any chance you think I could sub honey for the dates? Would you advise using less coconut oil in that case? I can’t tolerate dates right now. Thanks!

  53. Thomasina says

    Do you think using a sugar alternative like erythritol instead of dates would work? Would I need to change the ratio of the other ingredients?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure! I haven’t tried it that way as dates make up a large portion of the ingredients. Let us know if you experiment!

  54. Raeann M. Anderson says

    Made the No-Bake Peanut Butter Cookies this week! Excellent! However, I’m going to tweak the recipe next time – less cocoa powder, and I had a hard time getting the dates to mix with the peanut butter – came out chunky, not smooth. As well, the oats didn’t get very fine, even though I have a Kitchen Aid food processor. I’m going to try oat flour next time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing the Vitamix! This is definitely a dense treat – only little bits needed to satisfy. Hope you enjoy it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so! Let us know if you give it a try. In our experience, the vitamix can struggle to blend dates well…

  55. Brittany Audra @ Audra's Appetite says

    Absolutely adore how this is made with dates! I love having healthy chocolate treats in the freezer…I will definitely be trying this! :)

  56. Janel says

    Hi Dana! I’m going to make this for a game night with friends next week but I wonder if it will end up melting all over by the end of the night since it’s freezer fudge. Will it hold up sitting out for a few hours?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      In my experience, setting it out for about 1 hour in a warm room can tend to start softening. But, the more oil you add the more melty it becomes at room temperature, so maybe reduce it a little if you can!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so. Sometimes Ninjas can have a hard time processing difficult ingredients like dates. But let us know how it goes!

  57. Elise says

    Omg Dana! I’m going to weigh 800# by the end of my pregnancy with all these chocolate and peanut butter treats lately! You’re on a roll! Love it! Can’t wait to make this one!!

  58. Anne says

    Oh my Mom used to make a fudge with butter, confectioner’s sugar, peanut butter, and cocoa. I loved it, but it has soooo much sugar! I think this might taste similar, can’t wait to try it for a trip down memory lane for me! (updated to be healthier….). When I make it, I’ll come back and rate it. Thanks!

  59. Mélodie says

    Hi! Can I sub coconut oil with water to have an oil-free recipe ? Ps: I love your blog and youtube channel ❤ so useful and so good !

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Melody! I’d say leave it out entirely and add more peanut butter (the natural liquidy kind) – hopefully that helps! I’m not sure if it will work, but you can give it a try! I also wonder if a little water would work but am not sure. Let us know!

    • David Reardon says

      I made this with almond butter rather than peanut for my friend who’s allergic, unfortunately it didn’t last long enough for me to give it to them, a suggestion, double all the ingredients and make a spare just on the off chance your will power is as weak as mine :( #sorrynotsorry