Healthy Peanut Butter Fudge (4 Ingredients!)

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Stacked squares of healthy 4-Ingredient Peanut Butter Fudge that is naturally sweetened

Peanut. Butter. Fudge.

Yes, I’m on a fudge kick, and no one is gonna stop me.

Food processor with vegan gluten-free Peanut Butter Fudge batter

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.

Parchment paper with freshly cut gluten-free vegan Peanut Butter Fudge

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.

Stack of simple to make gluten-free vegan Peanut Butter Fudge

I know you’re going to LOVE this fudge! It’s:

Peanut buttery
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!

Stacked 4-Ingredient Peanut Butter Fudge for a delicious gluten-free vegan dessert

Healthy Peanut Butter Fudge (4 Ingredients!)

Creamy, rich peanut butter fudge made with 4 ingredients! Naturally sweetened, healthy, and ready in 30 minutes! The perfect plant-based dessert.
Author Minimalist Baker
Stack of healthy plant-based Peanut Butter Fudge
4.48 from 68 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 21 (bars)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 10 Days



  • 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)

TOPPINGS 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.


*Nutrition information is a rough estimate calculated with 3 Tbsp maple syrup per 21 bars and no added salt or vanilla.

Nutrition (1 of 21 servings)

Serving: 1 bars Calories: 164 Carbohydrates: 5.2 g Protein: 3.4 g Fat: 15.5 g Saturated Fat: 9.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 58 mg Fiber: 1.6 g Sugar: 2.8 g

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My Rating:

  1. Stephanie says

    So I made this tonight for a snack w/ a few tweaks. First of all, I used nutiva brand store bought coconut manna (3/4 cup) because my food processor isn’t so great for making butters & because a lot of commenters said theirs came out oily and my brand of PB I use is already slightly oily (even when mixed) I reduced the amount of coconut oil to 1/4 cup.. otherwise I followed the recipe using 2 tbsp’s maple syrup & 1/2 tsp of vanilla and it came out so good!!
    It is insanely rich, which I love because I tend to eat way more than I want to when I make desserts cause I have zero self control but this ones so rich that one square satisfies!
    Also, had a small mishap when I was making… as I was making room in my freezer, I’d had the loaf pan in the freezer already while I started moving things around and I have a large Costco-sized bag of frozen mixed veg aaaand accidentally opened it and poured vegetables everywhere in my kitchen and some got in the fudge… Lol. So I had to scoop vegetables out of it :( but still, amazing fudge and sort of worth it

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad you enjoyed the recipe, Stephanie! Thanks for sharing your changes, but we’re sorry to hear you had a bit of veggie trouble :D

  2. Sophie says

    Just out of curiosity, because I only own a Vitamix and would like to purchase a food processor after seeing many of your recipes, what food processor do you use or would recommend?

  3. Hope says

    I’ve made this fudge many times and it is heavenly! I put honey in, since I’m not vegan, and three tablespoons is the perfect amount to balance out the peanut butter. I’ve shared it with many people and they love the creamy texture of it and that it so unbelievably healthy!
    I have one question- is it okay to freeze?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Glad you’re loving this recipe, Hope! You can store it in the freezer for up to 1 month. When ready to eat, let it soften at room temperature for 5-10 minutes for best texture/flavor. Enjoy!

      • Crystal Fritz says

        Looks delicious! I had a hard time getting the coconut flakes to the creamy consistency any tips? Tbh I used sweetened coconut flakes.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Crystal, a few tips: 1) use a powerful food processor, 2) have enough volume of coconut that it blends easily once reduced down, and 3) make sure the coconut isn’t reduced fat. Hope that helps!

  4. Baillie says

    I love everything peanut butter! Your dishes always turn out amazing, and the helpful tips are bang on when I do get lost! Thank you for sharing all your amazing recipes. Can’t wait to make these for an upcoming potluck!

  5. Jade says

    I was out of maple syrup, so I blended 5 dates with 2 tablespoons of water and then added that in instead of the maple and it turned out great! Tastes very similar to times I’ve made it previously with maple. This fudge is a staple in our kitchen! YUM :D

  6. Chantelle M Porter says

    Omg made this with almond butter and is Devine ! I sprinkled in some cocoa powder, so yummy ! Thank you

  7. Maria says

    This is snack heaven! I made it with homemade peanut butter and it is delicious!
    I have to restrain myself from eating a piece every time I open the fridge :)
    Thank you for this recipe, I will definitely make it again!

  8. Gal says

    I made it but the coconut flakes never became a creamy butter was never formed. I used a regular blender. At the end, it worked well. Maybe it didn’t matter?
    It tasted good too.

    • Gal says

      oops, I meant to say, “I made it but the coconut flakes never became a creamy butter — a cream was never formed.”

  9. Ashley says

    My husband loved this!! I added some dark chocolate chips to it since chocolate peanut butter anything is his absolute favorite :)

  10. Claire says

    I Made this for my friend when she invited me for dinner. She is vegan, I am not.
    They were delicious! So much so that I’ve made another batch for myself and my kids.
    Thank you!

  11. Kelly says

    This is my new favorite recipe! I didn’t have a good pan so instead I used mini muffin paper cups and they’re the perfect size and easy to transport. I also topped them with cacao nibs for some crunch and contrast. The creamy consistency is amazing!

  12. Claire says

    I tried this recipe tonight… I loved it! I also added ground almonds into the mix and I didn’t have any golden syrup, so I used honey instead. I had your stuffed mushrooms for lunch too with salsa and this was also a winner. Thanks so much for your recipe’s!

  13. Emily says

    I made this fudge, and it was delicious. I used the ingredients in the recipe. I agree with other reviewers who said that the coconut takes a long time to become coconut butter. I just left it going while I was doing other things. It also took longer than 15 minutes to set up enough to cut, probably more like 35 minutes. However, it is delicious; I’m surprised how much it mimics “real fudge.”

  14. Kirsten says

    I made this, and it was amazing! I think that it would also be great with some rice krispies mixed in for a more substantial treat….or as the base for confetti squares if you stir in some marshmallows!

  15. Abby says

    Hello! I live in a country where maple syrup is not available, but I was able to get my hands on some coconut sugar. Do you think this would drastically change the texture? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You can change it, just make sure for every 1 cup of coconut sugar, add 1/4 cup of liquid to the recipe! Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’ve tested the recipe without any coconut oil and it lacked that fudgy, creamy texture, but you could leave it out!

  16. Rachel says

    Obviously this makes it far less healthy, but…do you think I could sub out PB for TJ’s cookie butter? I feel like this would be to-die-for.

  17. Amon says

    I’ve been blending, scraping, blending & scraping for about 20 minutes now. My food processor is Kenwood & quite powerful so don’t know what I’m doing wrong – even added some water & desiccated coconut just still looks & tastes like desiccated coconut with added water!!!! Help before my food processor burns out!!!!

  18. Lindsay says

    These turned out delicious and pretty too with the chopped peanuts and coconut on top! I only had shredded dried coconut but with a lot of patience it eventually turned butter-like. I helped it along by adding the coconut oil first (before the peanut butter). My food processor isn’t that great so I’d image that’s why it took so long. Thanks!!

  19. Judy says

    Dana,…I have to say that your pb fudge is perfect for my D Type 1 granddaughter!
    To please everyone….grandson doesn’t like pb……I made it 4 ways ( each butter is half chocolate ) and it’s amazing right out of the fridge ! Wasn’t able to do the “cutouts” like I’d thought at Easter time but no problem….thanks again!
    I was trying to add a photo was not able to….?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Judy! While you cannot add photos to the comments, if you share the photo on Instagram and use the hashtag #MinimalistBaker, we’d love to see what you cooked up!

  20. Dubbsy says

    Hi there, I just tried to make this and I couldn’t get the coconut to turn into a butter. I used finely shredded desiccated coconut flakes from Whole Foods and had it in my food processor for 10-15 minutes. Is there something I missed? I really want to try this recipe.


    • Judy says

      I would try it again. This time stop the processor after a minute to scrape it down, restart and check it in about 30-45 seconds. It really should be perfect then…..just like the ” manna” paste/butter that is spreadable. I’m surprised you didn’t end up with oil!? I have made this twice, recipe works each time, just doesn’t take much time for shredded coconut to become butter… Good luck! Judy

  21. Kimberly says

    So creamy and delicious! I add just the coconut oil, PB, maple syrup and vanilla. I keep it in my freezer for when I need a sweet treat. ?

  22. Hannah says

    This was good! I halved the recipie, using wild friends honey peanut butter pretzel PB and swirled in some coco powder. I froze and topped with some melted choc chips/coconut oil! I think this would be amazing with almond butter too!

  23. Barb says

    I just made this tonight. It is incredibly delicious! I added unsweetened cocoa nibs on the top, right before I put it in the freezer. This will be a go-to dessert for us. Also, I put it in an 8 x 8 pan so it is a little thinner but still delicious.

  24. Stacey ALWAN says

    Yum! So easy, so delicious. I melted some dairy free chocolate chips and press it on top, than used a knife to swirl it on top before putting in the fridge. Thank you and yes please!

  25. Shannon says

    Thanks for this recipe! I was unsure about making the coconut butter as I have never encountered this in a recipe. I love the whole idea and my horizons have been expanded. The flavor is fantastic and so rich! The fudge is setting in the freezer and I cannot wait to try the finished product. I used a 12oz bag of Bob’s Red Mill unsweetened shredded coconut, 3/4 c. organic peanut butter, 6 tbsp. refined coconut oil, 4 tbsp. maple syrup, and a few shakes of sea salt. Divine!

  26. Michael says

    Any substitute for coconut oil? I hate the taste of coconut. It makes me gag. Would unsalted butter work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michael! Coconut oil does not really have a coconut taste at all actually! As for the butter substitution, I haven’t tried it so I cannot say. If you give it a try, report back on how it goes :D I would recommend vegan butter! Or maybe avocado oil!

      • Michael says

        I’ll try it next time with coconut oil. If you substitute butter (one for one ratio) as I did, make sure to use UNSALTED butter. I used salted by mistake. Salt over powered the fudge. I also used Stevia but it had the Stevia aftertaste. Next time I will try honey to sweeten this.

  27. Kelly says

    I couldn’t get the coconut to become creamy. I blended it for ar least 10 minutes. Any suggestions? Kelly

  28. Neri says

    I am not sure if there is a mistake in a recipe or i misunderstood something. It came out nothing like a picture even though I used 2 cups of dessicated coconut, 1 cup of peanut butter, 1\2 cup of coconut oil and 3 teaspoons of maple syrup. It seems to me that it is too much of coconut oil as it came out soupy, white like colour. It tastes good but the texture is not as it looks in a recipe. Im disappointed as was so much looking forward to making this especially it is such an easy recipe. Please kindly advise

  29. Marie-Pier Burelle says

    do you think this recipe would still work if i tried to make it with powdered peanut butter? this looks absolutely wonderful, but im wondering if there’s a way i can make this so that there’s a little bit less fat…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Hmm, this might work, but you would definitely have to add more coconut oil and/or coconut butter, which, in my opinion, defeats the purpose of actual peanut butter. But, if you give it a try, let me know!

  30. Hannah Doucette says

    I made this with my ninja blender, and it worked great! The dessicated coconut didn’t fully turn into coconut butter…because of my impatience to keep scraping the sides every few seconds lol…but it actually gave a nice texture to the fudge. I added the vanilla and think it added a nice extra layer of flavor. So yummy!!

  31. Caroline says

    Hello !
    I was wondering if I would cut the recipe in half(10-11 bars), would it work out anyways ?
    Can’t wait to make this recipe !

  32. LIz s says

    I made the 5 ingredient granola bar woth toasted walnuts with this peanut butter fudge on top: it was bomb.

  33. Kelly says

    My ninja didn’t handle the coconut flakes well. I wish I had bought coconut butter instead. Unless you have a super awesome blender I recommend you do the same.

    Aside from that I agree it was on the oily side. I love the base of it, and the idea though. But next time I’m doing less coconut oil, and I’m using coconut butter.

  34. Lauren says

    I am so excited to serve these as dessert tomorrow at our family Easter brunch!! So easy and they turned out delicious (I made no modifications to the recipe). Thank you!

  35. Rachel says

    This recipe is amazing! I was a little worried when it was soupy after blending, but after 30 minutes in the freezer it’s perfect! Thank you for another great recipe! :)

  36. Jared says

    I liked this a lot and can’t believe how easy it was to make! I added about 3 tbsp of maple syrup, 1 tsp of vanilla extract, and maybe a tsp of salt. It really had a nice salty peanut buttery taste. I definitely could taste some coconut in it, which I didn’t mind at all. Really, the only problem was that it came out a bit oily.

  37. Stephanie says

    Great recipe thank you! I used unsalted peanut butter, 1/8 teaspoon salt, 1 teaspoon vanilla, 1/2 cup plus 1 tablespoon coconut butter instead of the shredded coconut, 4 tablespoons honey instead of maple syrup and used 1/2 cup melted cocoa butter instead of coconut oil. Poured them into silicone candy molds in little bunny shapes, put in freezer about 30 minutes, yummy!

  38. Molly Nolan says

    Want to make this, but allergic to coconut. You answered the oil question, but not the shredded coconut . What could be used in place? Coco and/or choc chips work…

  39. Jacqueline Meldrum says

    I can’t believe how easy this is to make. I’ve always avoided making it before as I thought it would be really difficult to make. Pinning this to try later.

  40. Meredith says

    Hi Dana,
    I’m wondering if I could sub PB2-made peanut butter (aka peanut flour + water mixed to be a peanutbutter-like consistency) instead of full fat peanutbutter. Thinking this might make the fudge a bit drier, and that I could adjust with coconut oil as needed. Any thoughts on this? I don’t want to waste all the quality ingredients if PB2 will totally throw off the fudge.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, this might work, but you would definitely have to add more coconut oil and/or coconut butter, which, in my opinion, defeats the purpose of actual peanut butter. But, if you give it a try, let me know!

  41. Ann-Sofie says

    While it doesn’t really have a fudgy texture (according to me), it is delicious. I made it with almond butter, since that was the only one I had but I didn’t have enough, so I added some more coconut butter. I can defenitely taste the coconut (which I love) and I didn’t use a lot of sweetener because it doesn’t need much.

    Also, I thought I would have prefered the chocolate one, this one is better and easier :)

    And a tip maybe, you should really keep it in the fridge and only take out what you ar going to eat, since they can melt. (three of my chocolate cubes that I forgot to place back in the fridge melted, I totally think they would rock as a spread though)

    I’m giving this four stars, because it is delicious, but not as fudgy as i’d had hoped it would be :)

  42. Kelly Davis says

    I must admit I was worried with this recipe because my batter seemed really soupy. The last step of the recipe said to “Spread” the batter into the pan…I POURED mine into the pan. (I’d followed the recipe to a T!) I ended up leaving it in the freezer for 55 minutes because it wasn’t setting up…. but then it did! I transferred it to the fridge for another 30 minutes or so and it set up beautifully. I didn’t find it super oily like some people commented. I found it deliciously smooth and not over sweet. I don’t have a proper food processor either; I have a small electric chopper/grinder and a ninja. Using both of those, I was able to make this recipe work. Thanks again for another fabulous, dairy-free snack!

  43. Carol says

    I made this this weekend and I didn’t really care for it. I love peanut butter so I thought this would be good but for some reason it just tasted like eating a spoon full of peanut butter with some coconut. It’s sad because I love all of your recipes but this one didn’t do it for me

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol! Thats fair, and while we’re sad that it didn’t meet your expectations, I know that you’ll love some of our new recipes that will be out in coming weeks :D

  44. Jenna says

    Looks divine! I am in the market for a food processor, the one I own is very small and my blender doesn’t work well as a substitute. Before I buy, I wanted to ask, what is a good brand/size of food processor? I so want one that is good so I can try more of these amazing looking recipes! Love this blog. Thank you!

  45. Anita Fabian says

    I love your blog but it takes forever to load. I’m not sure why, but it takes me forever to scroll down to the frustrating!

  46. Sophie says

    This was delicious and so easy! I had to half the recipe because I didn’t have enough coconut, but will definitely make a full batch next time :)

    I thought it had a hint of coconut aftertaste, but I love coconut so I enjoyed it. Super peanut buttery and decadent! Will be trying some of your other fudge recipes soon,

  47. Heather Provencher says

    I just made this fudge, it is delicious, just another great recipe from Dana.

    Thank you so much

  48. Lisa says

    Hi Dana, I was so excited to make this recipe that I accidentally skipped a step. I forgot to add coconut oil, so I need to make this again the right way. My version is really good but perhaps a bit on the dry side so I can see how the oil would make these truly fudge-y. I thought I’d also comment on the use of the vitamix blender; it turned regular shredded coconut into butter in about 4 seconds and I didn’t have to scrape down the sides. I was impressed! I used a little more than 2 cups as you suggested since it wasn’t ‘desiccated’ so maybe that helped the process by adding some weight. I also read in the comments that some people think coconut butter doesn’t have a coconutty flavor but I can definitely taste the coconut in this recipe. I want to try it with the vegan butter as you suggest just to compare. Thanks so much for sharing!

  49. Meg says

    Rating: 4 stars! (Star thing isn’t working for me)
    I made this, it’s super yummy! Best part is how easy and simple it is (can’t go wrong with only 4 ingredients). However it was a tad too oily for my liking, so next time I might try to tweak it by using less coconut oil. Not sure how that will work though, because I think it’s the coconut oil that keeps it solid at room temperature (after freezing/refrigeration). But even still, this is a great recipe to have on hand!

  50. Margaret says

    Was craving peanut butter and this was a perfect fix! Very tasty! I used crunchy peanut butter and it worked out perfectly and was still smooth. Easy recipe to follow.
    It does have a very strong coconut flavor, which I love, so not for those who don’t want to taste the coconut.

  51. Holli says

    Thank you for this recipe! I made it and husband liked it but son didn’t. He said it tasted too much like coconut, so did husband. I have a habit of switching out the coconut oil in recipes for butter instead. Do you think that would work for this recipe? Or even half coconut oil and half melted butter? Also, do you think 5 tbsps of sugar would work instead of the syrup? The texture of the fudge after frozen was perfect! I love your recipes, I don’t know what I’d do without them.

  52. Hollie says

    I made this is like a weird chopper thing that’s kind of like a bootleg food processor. I don’t think thw coconut got as buttery as it could have and i made an absolute mess but seriously this is thhhheeee shit!

  53. rosie says

    great stuff,, i always love trying out your amazing experiments,,, love the fact that i dont have to experiment too much that youve tried and tested all they ways before,,, just wanted to ask about the ‘magic’ moment with the dessicated coconut,,, we have a good phillips food processor but without exagerrating i had to blitz the coconut for 20 mins and is till had a very thick consistency,,, then my boyfriend had the idea to add a bit of the coconut oil to make the mass stay down in the mixer and not go up on the sides,,, it worked better but i still didnt get the beautiful cream from your photos,,, could this be our machine? but even with only halfarsed cocnut cream they are still soooo ‘buttery’ ‘creamy’ tasting bombs of greatness,, thank you for the wonderful recipes,,, if i can find a way of creaming the cocnut quicker without the fear of burning my food processor out this will be going alongside the bean brownies, the oat bars and a delicious avocado lime cake recipe i have from ‘the happy pear’ in ireland as my favorite sweet recipes,, keep up the amazing work

    • Sarah says

      I had the exact same experience. Definitely didn’t have the creamy look, or the volume of the first pic. Going to try again with more coconut and maybe a bit of coconut oil.

  54. Heather@WillSingForDessert says

    Holy peanut butter amazing-ness. I cannot wait to try this out. This looks delish!

  55. anneliese says

    This is a lovely recipe. Melted a chocolate bar on top for a little extra sumthin’ sumthin’. Next time I’m going to swap the PB for tahini, eep!

  56. Jessica says

    This looks awesome! How long do you think this would stay good out at room temperature? I’m always afraid to bring fudge with coconut oil in it to potlucks because I’m afraid it’ll be soup by the time I get there lol

  57. Keshia says

    Needed a little treat to get me through thesis writing today and couldn’t have imagined making anything quite as scrumptious as this four ingredient fudge with what I had on hand. Followed your recipe and 30 minutes later, I am in shock that I have delicious, perfectly textured fudge without having to buy any extra ingredients from the store

  58. cakespy says

    OMG. I love peanut butter and coconut together. I love this fudge recipe! Thanks for dreaming it up.

  59. Olivia says

    Hi Dana,
    I’m a Registered Dietitian and as a rule, I love your recipes! While this fudge of course isn’t the unhealthiest on the block, I wouldn’t tote it as containing a ton of healthy fats! Coconut oil is 90% saturated fat, which is more than butter. I typically wouldn’t comment saying anything like this, but I feel that the myth that coconut oil/butter is healthy has been perpetuated for far too long! It’s genuinely just as “bad” as butter in terms of healthy to unhealthy fat ratios. This recipe looks delicious, however, I can’t wait to try it!

    • Eleanor says

      Thank you for drawing attention to this fact. It is also worth noting that maple syrup is no better than ordinary sugar, contrary to what is often claimed. Anything glucose. maltose, fructose just is not particularly healthy, even when it comes to fruit it is not advisable to eat too much :(. That being said, the fudge looks yummy!

    • Amy says

      Hi Olivia,

      All saturated fats are not created equal. Coconut oil is definitely better than butter in that it is loaded with medium chain triglycerides, lauric acid, and capric acid. There are many studies showing it also works to promote normal platelet function which is vital to cardiovascular health. Multiple studies on Pacific Island populations, who get 30-60% of their total caloric intact from fully saturated coconut oil, have all shown nearly non-existent rates of cardiovascular disease.

  60. Sarah says

    I just made these and they turned out great. I used 3/4 cup coconut butter from a jar, i placed that in my blender then put in the melted coconut oil, then the salted peanut butter and about 4-5 tbsp honey and the vanilla. instead of maple syrup. They’re delicious! I didn’t have to do much scraping either, I think the melted oil helped everything blend up well and my PB wasn’t the no-stir kind so a little more oily. Thanks!

  61. Vicky says

    I take back anything I said about tasting the coconut! This is great and yummy and no hint of coconut at all! For anyone who has no blender, her is how to make this with coconut butter:
    1 1/4 cups coconut butter
    1/2 cup coconut oil
    1 cup peanut butter (creamy works best)
    vanilla to taste
    Once you add vanilla, there is almost no need to add maple syrup or agave (honey and stevia taste bad!) because it already is delish’, but if you like the sweetness just add to taste.

    In a pan melt coconut butter and oil until liquid, once melted, turn off heat and mix in peanut butter until smooth. Then add vanilla and sweetener, pour into 8×8 for thin fudge, or a bread pan for thick fudge. This can be used as a sauce for ice cream as well

  62. Ali says

    My daughter has a nut allergy. Do you think sunbutter would work? It’s been a successful substitute in most recipes, but I am uncertain abt fudge.

  63. Hana says

    Good evening,
    Thank you for sharing the recipe. I too love everything peanut butter…
    I have a question. If you use dessicated coconut to blend and make the coconut butter, is my understaning correct that you could use just peanuts and salt to make the peanut butter (as mentioned in your ingredients – bets ingredients – just peanuts and salt). Some of the bought peanut butters have additives or too much salt.
    Also, could use use a strong food processor instead of blender? I have Magamix.
    Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      1) a food processor is preferable.
      2) You could definitely make your own peanut butter! Just blend it in the food processor before hand until creamy and smooth. Hope that helps!

  64. Kim says

    Would any kind of nut butter (almond butter?) work? Thanks! Looks delicious, if I can replace the peanuts with a nut that doesn’t bother my allergies.

  65. Aesha says

    This sounds so yummy, I can’t wait to try it. I don’t have maple syrup, could I use honey instead?

  66. Lee says

    My daughter is allergic to coconut and I would prefer not to use a margarine-type base such as the vegan butter. Is there another oil that would work and if so, how much? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Large flake (unsweetened) coconut should work. Just add more because desiccated coconut weighs more.

  67. Chris Oz says

    i’m new to baking and vegan life and am loving your recipes. the rest of my family are meat-lovers but they all loved your lentil bolognese and zucchini lasagna. quick question, what brand do you use for your finely shredded desiccated coconut?

  68. Lisa says

    This looks awesome! In December I tried making tahini fudge based on some that I had at a Greek restaurant that blew my mind. I failed miserably.
    Have you done a tahini one?
    Looking forward to trying this one. ?

  69. Gurroop says

    Can you use store bought coconut butter instead of using a food processer? If so, how much would you use?

  70. Karen says

    I didn´t get my coconut flakes to blend like you did :-( I do not own a vitamix, just an older food processor, could that be the problem?

      • Kim says

        Thank you! I will try that – I did make it as is, with finely shredded coconut, and it was still heaven in every bite :) And please don’t mind that silly one star after my comment – the page entered my reply with it…argh! I would totally give it 5 stars!!!

    • Stephanie B. says

      Me either!! And I have a new food processor. Baking can be so tricky sometimes. I’m thinking I needed more coconut flakes though I did the amount in the recipe.. maybe my flakes were bigger and took up more room or maybe she did a double batch which gave the processor more to work with. My fudge is ok, very oily and can feel the gritty coconut flakes even after processing for 6 minutes. Next time I’ll use 3/4 cup coconut butter as stated in comments ?

  71. Sara says

    Hi Dana–

    First off, this recipe looks UH-mazing! :} When you posted the last fudge recipe, I found out my bf is not a fudge fun (which deterred me from making it), but this looks good enough to convert him. Thanks for posting such consistently wonderful recipes!

    Secondly, as an English teacher, I couldn’t help but notice a typo in the post. Don’t mean to be a grammar snob; I just thought you’d probably like to know since your website is always so clean and professional.

    Here it is:

    (Imagine your guests’ faces when you bring out a PLACE of this fudge – talk about coolest-host-in-town vibes!)

    • Rachael Workman says

      Are you allergic to all oil products, or are you able to use vegan butter, like Earth Balance ? That might work, as traditional fudge usually calls for butter. Let us know if it works (or fails!)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Um, I’d say leave it out? Haven’t tried it this way but it should work. Let me know!

  72. Elizabeth says

    Your recipe calls for a loaf pan. I usually make fudge in an 8″ square pan. Aside from freezing faster, this shouldn’t be a problem. Right?

  73. Alice says

    You are truly magnificent! My passion is peanut butter…..YUM.
    I see your recipes and think, “what a wonder this woman is” – keep them coming.
    Now, how do you make Lindor Truffles without all the calories???? :)
    See where my preference is for eating? !!!

    Thank you for your recipes and sharing your passion.

    • ReaderRita says

      Have you (or your guests) tried coconut butter? I ask because I hate coconut usually (as do a couple of my friends), but I love coconut butter (as do those same friends)! To my tasebuds, it has more of a cocoa butter/nutty flavor than a coco-nutty one, if that makes any sense. At least it’s worth a taste for them when they come by for future reference, if nothing else…
      I think it’s sad that anyone might be missing out on coconut butter!

      • Vicky says

        I love coconut butter and my friends do as well. It’s not that they hate coconut, more that they don’t want to taste it in something that’s normally coconut-free. I guess if I tell them it’s vegan they have to accept the fact that odd stuff is going to be used!

    • Phyllis says

      What blade are you going to be using for the processor…It’s just kicking the coconut back to the sides of the bowl & not blending

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think a food processor works best as blenders tend to kick the ingredients up the sides of the jar and it prohibits the coconut from becoming butter. BUT it can be done it just takes more patience and more scraping down.

  74. Juliette From Namastay Traveling says

    Anything with peanut butter and four ingredients is an A+ in my book! Can’t wait to try this tonight!