Healthy Peanut Butter Fudge (4 Ingredients!)

Delish recipe with just the right amount of sweetness and an amazingly creamy texture! This was a hit amongst both my vegan and non-vegan family and friends. I wanted to add a tip for those whose desiccated coconut did not cream. I use a Ninja food processor and had the same issue. I found that adding about a tablespoon of the coconut oil at the time of blending the desiccated coconut totally solved the problem. Hope this is helpful!!

I just made these and I think my family will be very happy with the results. I had some trouble with the coconut in my vitamix but its new and I am still learning how to work with it. I kept having to turn it off to scrape the sides and then I gave up and added the rest of the ingredients. I think cocoa nibs would also be great on top!

Love this! I have a $40 blender and it blended everything perfectly. I added cinnamon, sea moss, and cocoa powder then topped with bee pollen to this and it was amazing.

Wow! This is totally yummy, healthy, easy to make and I shall definitely be making it again. Thanks for the recipe!

This was one of the first MB recipes I tried and it continues to be a favourite! Such a great sugar free, naturally sweetened treat. I didn’t end up with super creamy coconut but I actually prefer the texture with the coconut bits in it.

Came out perfectly, and super delicious!

I’ve made this recipe for years. My son loves it!

For those struggling with turning the coconut into a butter – it’s probably not your food processor if you have a good one. I have made this fudge many times and it really depends on how fresh your dessicated coconut is. The prepackaged stuff in the baking aisle of my regular grocery I find quite dry and it takes forever and will still be grainy even if I blend for ages. With that coconut Ill do 1.5x the recipe so that the food processor gets more traction, but it’s still not perfect! Maybe soaking in water might work before you process? I don’t know

I wasn’t able to make the coconut creamy and when I placed the fudge in the pan, the coconut oil pooled in certain spots-not sure why. After being in the freezer, the pools of coconut oil solidified. However, it was still delicious. I cut fudge into small pieces and mixed them into a fruit salad. It was so good and our brunch guests loved it.

Thank you for this fudge recipe! It’s the best. My husband and I love it as written, and we’ve started using it as a base for other flavors. To make chocolate fudge, we substitute almond butter for peanut butter and add 1/4 cup cacao powder and 1/2 teaspoon cinnamon. To make cookie dough, we substitute tahini and mix in miniature chocolate chips. So delicious!

I am in love with this fudge. I’ve made it twice now, and it’s been fantastic both times. The only difference is that I used Bob’s Red Mill Coconut Flakes instead of desiccated coconut (which has been hard to find in my area thanks to the pandemic). I don’t think it gives me quite the same texture, but the flavor is absolutely delicious. (And the texture is still wonderful. It’s not quite as light but still creamy.)

For those having trouble getting their coconut to turn into cream, I recommend adding some of the coconut oil into the food processor during this first step. It gave my machine the traction it needed to grind everything very finely. I still end up with a bit of coconut texture, but I love it.

This fudge was so easy to make & such a delicious guilt-free treat! It took about 10-15 minutes for my coconut to turn to butter, but I read tons of comments before so I expected that.

I own and used the exact recommended Cuisinart food processor but I also had trouble turning the shredded coconut into coconut butter. The end result was still insanely delicious and rich, it just had a little bit of a chewy coconut texture, which I didn’t mind but others might.

Mmmm mm! I make this a lot. I reduce the sweetener to about 1.5 teaspoons and that is plenty. This base recipe works with a lot of other combos to make all sorts of fudgy delights. Love your recipes, thank you.

This tasted soo good! I useg agave instead of maple syrup, and it worked out perfectly. I will definetley make this again!

Pur all together in the Vitamix, blend 30 seconds, freeze- came out great! Thank you, Dana!

My Ninja blender / processor didn’t get the coconut turned into butter, but I did blend& scrape on& off for a half hr, then blended in the coconut oil& pb. for another long while before adding a scoop of grass fed collagen just to be safe. It took about an hr in the freezer to firm, but was absolutely a delicious, fudge consistency& texture after that. It melted after being out of the freezer for very long, so I will store& serve thawed a couple mins out of the freezer. (I recomend that ppl just buy coconut butter if they do not have a top of the line processor.) Also, mine makes nut butters better with a greater quanity. I would expect I’d have gotten better results by doubling or tripping the recipe.

Like many others, coconut would not blend. I have a nice food processor and a blendtec and neither of them worked. If anyone else tries and fails, add flour and/or oats, baking powder and eggs and make cookies.

Hello, gorgeous! This fudge turned out amazing! Will definitely make it again as I love to have a healthy little sweet bite around during the week. Thank you!

Same problem as the others, coconut never creams. What a waste. Expensive, dry, crumbly mess/waste of time.

You guys must have awesome food processors. Mine has worked to do everything but this! I’m sure its a good one if youve got a super expensive great processor but this was a disaster for me.

I’ve made this twice now (using almond butter). And it is tasty. I think some people have trouble with the coconut not creaming as quickly as the recipe states and my guess is there is not enough coconut to do the action. My food processor does much better with 3 cups of nuts when I am making butters. Next time I am going to experiment with 3 cups of coconut, reserving the extra portion of coconut butter for other recipes (or just eating…haha).

I am cutting on chocolates and seeing this recipe is great! the whole family love the fudge. I love it better with crushed peanuts topping. thank you for this article.. :)

This was amazing!! I can’t eat chocolate anymore so this was exactly the treat that I needed. I added a dash of carob powder to round it out and reduce the maple syrup, which worked out really well.

My whole family adores this recipe. I use very little maple syrup–just enough to bind the fudge–and add a thin layer of dark chocolate to the top. Sublime!

I have tried several of your recipes and they are all so delicious including this one. Thank you! I have two little boys and this helps them have healthy options that are still super yummy. Very thankful for the simplicity of the recipes as well. Made this today and it was so good!

I’m currently trying to make this and believe I’ve failed. 4 minutes for coconut butter? It’s been 30 minutes and I still didn’t get the consistency in your photo. I’ve followed every step and the end product resembles something I’d find in a babies diaper. I was so set for this but now I think I’ll count my losses and go to a trusted recipe that I know. I knew this recipe was too good to be true!

Oh my my, oh hell yes! AMAZING :) I have a great food processor, but I had to add half of the coconut oil to the desiccated coconut at the start to get the mixture going, no biggie. Then I subbed half the peanut butter for tahini, added the salt (bit more than a pinch) the vanilla and defo with the maple (3 x Tbs).
Just unreal tasting, quick and easy :) Perfect fat bomb for me – THANK YOU :)

This is delicious. I made it just as described but with a touch of vanilla and butter extract. I should have put it in a different sized pan to cool as mine came out thinner (as compared to the photo). The taste is super bomb. The salt and peanut butter mixed with coconut… Yum.