Peanut. Butter. Fudge.
Yes, I’m on a fudge kick, and no one is gonna stop me.
This fudge was inspired by its chocolate fudge cousin and is somehow even easier to make. Probably because it only requires 4 ingredients and 30 minutes to make.
And yes! It’s still naturally sweetened and surprisingly healthy for you (hello, protein and healthy fats).
The base is made of coconut flakes whirled into coconut butter (a.k.a. nature’s frosting). Then comes a generous amount of creamy, salted peanut butter and melted coconut oil for a super-creamy texture. I tested the recipe without any coconut oil and must say it lacked that fudgy, creamy texture, so don’t skimp! The fourth ingredient is maple syrup for sweetness (and minerals!), but it could also be subbed for stevia if you’re trying to stay away from added sugar.
The result is this creamy, insanely rich peanut butter fudge that will fool anyone into thinking there’s loads of butter and sugar cloaked inside. But, little do they know, they’re basically eating a superfood.
I know you’re going to LOVE this fudge! It’s:
Perfectly (+ naturally) sweet
Quick + easy to make
& Insanely delicious
Keep this fudge on hand when you need a healthier dessert throughout the week. It would also make a lovely gift or carefree dessert for hosting. (Imagine your guests’ faces when you bring out a plate of this fudge – talk about coolest-host-in-town vibes!)
For more peanut butter recipes, check out our 31 Peanut Butter Recipes Round-Up! Or, for other healthier desserts, check out our Tahini-Stuffed Dates, Strawberry Rhubarb Crumble Bars, 7-Ingredient Vegan Cheesecake, and Coconut No-Bake Cookies.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Healthy Peanut Butter Fudge (4 Ingredients!)
- 2 cups desiccated (finely shredded) unsweetened coconut
- 1 cup creamy peanut butter (best ingredients: just peanuts + salt)
- 1/2 cup melted coconut oil
- 3-5 Tbsp maple syrup (or other sweetener of choice, i.e. stevia)
- 1 pinch sea salt (optional // depending on saltiness of PB)
- 1 tsp pure vanilla extract (optional)
- Crushed peanuts
- Coconut flakes
- Line a standard 9×5-inch loaf pan with parchment paper (as original recipe is written // adjust size/number of pans if altering batch size). Set aside.
- To a food processor, add desiccated coconut and blend on high until a creamy butter is formed – about 4 minutes. Scrape down sides as needed.
- Then add peanut butter and melted coconut oil and mix once more. Then add maple syrup 1 Tbsp (15 ml) at a time until desired sweetness is reached. If you add too much maple syrup, the mixture can seize up and get thick. If that happens, thin with a bit more melted coconut oil.
- Optional: Add sea salt and vanilla and mix once more. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor or maple syrup or stevia for sweetness.
- Transfer mixture to lined loaf pan and spread into an even layer. You can add crushed peanuts or coconut flakes on top, but I chose not to.
- Freeze until firm – about 15 minutes. Then use a hot knife to slice into even squares – about 21 (amount as original recipe is written // adjust if altering batch size). Enjoy immediately and store leftovers in the refrigerator up to 10 days or in the freezer up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.