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. Evita says

    Please could you tell me if this would work with olive oil or rapeseed oil instead of coconut? I’m doing the Zoe diet and it scores so much better with this change but not sure if it would work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Evita, we tested the recipe without any coconut oil and it lacked that fudgy, creamy texture. We don’t think olive oil or rapeseed oil would work as well because they don’t solidify when chilled like coconut oil does.

  2. Camille says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the lovely review and for sharing your tips, Camille. So glad you enjoyed!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gillian, we’d say coconut is key in this recipe and aren’t sure of a substitute. You could try this recipe instead and add more of a thin, drippy peanut butter in place of the coconut oil. Hope that helps!

  3. mary says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! We hope everyone enjoys the fudge, Mary. Thanks so much for sharing your experience!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Faith, sorry to hear it gave you trouble! What model and size food processor are you using? If it’s too large, the coconut can have trouble blending into a butter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bonita, we aren’t super familiar with the specifics of the keto diet, but it looks that way to us too.

  4. Teresa says

    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.

  5. Samantha H. says

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

  6. DianaB says

    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.

    • Stephanie says

      Hi, I just made this and even though the flavor is amazing, mine looks nothing like yours. It is very thin and I barely get 9 squares out of it. Wondering if I missed something. I used the exact same quantities.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Stephanie, so sorry to hear it didn’t turn out right! What brand of peanut butter were you using – is it possible it was super runny? How much maple syrup did you end up adding?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Camille. We are so glad he enjoys it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  7. M says

    Can you use coconut butter instead of making it in the food processor? I have ‘raw coconut butter’. Thanks for the info

  8. Juliana says

    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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think soaking in water would help. But perhaps adding some coconut oil? Thanks for sharing! In my experience it’s just about being patient and continuing to blend. And adding more flakes if it has a hard time blending!

  9. Anita says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anita, we wonder if your food processor wasn’t heavy duty enough and that’s why it didn’t get creamy and pooled? We’re glad you and your guests still enjoyed it though! Thanks for sharing!

  10. Abby in Ohio says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the creativity, Abby! Thanks so much for the lovely review and for sharing your modifications! xo

  11. Kristen says

    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.

  12. ZH says

    Hi, I just made this. I used coconut cream bars (basically dessicated coconut that has already been creamed), and the whole process was easy peasy. The only thing I would do differently next time is to add more flavouring to mask the slight aftertaste of coconut oil. Does anyone have any suggestions about what I could use to do this?

      • Jessie says

        Just a tip in general, refined coconut oil has a much milder coconut flavor but same effect as unrefined coconut oil. I chose it for this recipe and no one even guessed it had coconut in it at all. Some people prefer to use the less processed, unrefined, as it is closer to the natural state…understandable and certainly up to each of us to do our preferred thing! Good luck and enjoy your next batch.

      • Lucy says

        Obsessed with this recipe – I’ve made it 3 times and it turns out delicious each time. Crumbly Just like non vegan fudge

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoy it, Lucy! Thank you for the lovely review! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  13. Paige says

    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.

  14. Barbara says

    If you are going to use a coconut or almond butter, how much would you use? I would love to try
    this recipe, but I don’t think my food processor is heavy-duty enough to turn the coconut into butter.

  15. Laura says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm! Did you reduce the amount at all? We find that you have to make a large batch otherwise there is not enough volume to make it smooth.

  16. S Jane says

    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.

  17. Abby in Ohio says

    I’ve made this recipe for family and friends, and everyone loves it! Have you ever made pumpkin spice fudge with this coconut and nut butter base? If so, I would love the recipe. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So glad you enjoyed this! No we haven’t tried that but I love the challenge! Adding it to the list!

    • Jenny says

      Obsessed!! Made this in my Vitamix, so easy! I added a bit more coconut to help it cream, and used Trader Joe’s salted smooth natural peanut butter, which has a great salty taste. Added 4T of maple to balance out the salt. Flavor was incredible! We are already thinking of ways to riff the recipe, next time might reserve 1C or 1/4 of the mixture and add in chocolate and try to ribbon it! We will be making this again very soon, great, easy, delicious recipe.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review and for sharing your modifications, Jenny. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Elisa Jacobsen says

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

    • Krissy says

      Thank you for this!! Was wondering if I could just blend it in the Vitamix to avoid using my food processor (it’s pretty small).

      • Hannah says

        It works well, but perhaps better in a foodprocessor, but I don’t have one… They are soooo good!Give them a try!

  19. Melissa Rose says

    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.

  20. T. says

    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.

  21. Liz says

    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!

  22. Jenn says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jenn, I’m wondering if you are using a food processor or blender that isn’t strong enough to make coconut butter. Have you ever tried making it apart from this recipe?

  23. lauren says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Have you had issues with your food processor in the past? Admittedly this is a recipe that needs good equipment. Perhaps try it in a high speed blender next time? We recommend and love our Cuisinart food processor for recipes like this.

  24. Donna says

    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).

  25. Lee says

    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.. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lee. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  26. Rebecca says

    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.

  27. KP says

    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!

  28. jen says

    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!

  29. Mel says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mel! I am sorry to hear you aren’t having much luck with the coconut butter. Did you use a food processor? The only thing I can think it would be is the equipment you’re using. The coconut should go through three stages on its way to turning into butter. First the texture will be finely shredded, then thin out into a grainy liquid, then finally turn into a smooth, thick liquid. The finished butter will seem runny, but when you taste it the texture will be like thick, sticky, slightly grainy peanut butter.

    • Bailey says

      With my first time making these, my coconut did not become a creamy butter— However, I continued on until completion.. & they still came out smooth and wonderfully fudge-like. Sad to hear you stopped/discarded. I’ve since ‘corrected‘ it, but they do not taste much different from the first batch & it’s lovely.

  30. Laura says

    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 :)

  31. WZ says

    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.