Healthy 4-Ingredient Maple Peanut Butter Fudge (naturally vegan, gluten-free)

This 4-ingredient healthy maple peanut butter fudge only takes a few minutes to make and is naturally vegan, gluten-free, grain-free, and dairy-free.

Last week, I posted these peanut butter apple crumbles with a maple peanut butter sauce. The sauce was based off of my no-bake peanut butter chocolate chip cookies, but it still took me several attempts to get it right. I had oodles of bowls sitting around with small amounts of sauce so I thought I’d add some coconut oil, put them in the freezer and see if some kind of maple peanut butter candy concoction could be had. It worked! I’m calling this fudge but it’s almost like a cross between caramel and fudge.

This 4-ingredient healthy maple peanut butter fudge only takes a few minutes to make {naturally vegan, gluten-free, grain-free, and dairy-free}

At first I was giddy. But now, after consuming the entire batch minus three pieces during and immediately after the photoshoot, I feel kind of miserable. So be warned! You’ve either got to have some self-control or have a buddy around when making this fudge. Safety in numbers!

This maple peanut butter fudge only has 4 ingredients and all you do is mix everything together, boil for 2 minutes, and then freeze. As far as fudge goes, I think this is pretty darned healthy. All that’s needed is natural peanut butter (the kind with just peanuts and salt), maple syrup, coconut oil and vanilla.

I’ve tried it with unrefined coconut oil, and while it doesn’t taste coconut-y, the coconut flavor detracts from the maple peanut butter taste. When you use refined coconut oil, which doesn’t have any coconut flavor, the maple and peanut butter flavors just stand out even more. Both versions are great, though!

This 4-ingredient healthy maple peanut butter fudge only takes a few minutes to make {naturally vegan, gluten-free, grain-free, dairy-free}

You can pour the warm fudge into a small, parchment paper lined container and freeze it but I thought it may be difficult to cut and handle it that way so I used a mini muffin pan. To line the muffin pan, you have to use waxed or silicone liners! If you use regular paper ones, they’ll likely be difficult to remove. If you use the waxed or silicone kind, you’ll get some perfect looking pieces of fudge. Only after having it sit at room temperature for 45 minutes while you re-position the pieces while taking pictures does it start to look a little melty, messy and greasy like in the pictures. It didn’t help that I didn’t like the pictures from the first photoshoot and had to retake them.

The fudge isn’t totally firm when refrigerated, which is why I keep mine in the freezer. I also froze it as a self-preservation tactic. It didn’t work. If you find this fudge as addictive as I do, it’s hopeless. It’s easy to halve the recipe or even only make a fourth. A fourth will give you three pieces and you can just go to town on them and then not feel bad. ;)

By the way, I made a pecan pie fudge version of this and it’s just as delicious!

5-Ingredient Pecan Pie Fudge (paleo, vegan)
5-Ingredient Pecan Pie Fudge (paleo, vegan)

Healthy 4-Ingredient Maple Peanut Butter Fudge (naturally vegan, gluten-free)

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Rated 4.8 by 10 readers
Healthy 4-Ingredient Maple Peanut Butter Fudge (naturally vegan, gluten-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 pieces of fudge

Ingredients

  • 1/2 cup (120 milliliters) pure maple syrup
  • 1/3 cup (85 grams) salted natural peanut butter (the kind with just salt and peanuts)
  • 1/4 cup (56 grams) coconut oil1 (commenters have used unsalted butter with success!)
  • 2 teaspoons vanilla extract
  • 1/2 cup (55 grams) roasted salted peanuts, coarsely chopped, optional – divided

Directions

  1. Line a mini muffin pan with 12 waxed or silicone muffin liners. You can alternatively line a small container with parchment paper or waxed paper.
  2. In a small saucepan, mix together the maple syrup, peanut butter and coconut oil over medium heat. If your peanut butter is unsalted, add a pinch of salt. At first it won't appear to come together well. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit. If you use a heavy bottom pan, you may need to boil it a little longer. Stir in the vanilla until well combined. Stir in 5 tablespoons chopped peanuts, if using.
  3. Pour into the waxed or silicone liners, top with remaining 3 tablespoons chopped peanuts, if using, and place the pan in the freezer. If you don't have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer.
  4. Freeze for about 2-3 hours. The liners will be easy to remove once the fudge has thoroughly frozen.
  5. This fudge does not travel well (unless you have a cooler!) It should be kept refrigerated or frozen.

Notes

  1. Please see the post concerning refined vs. unrefined coconut oil.

Recipe by  | www.texanerin.com

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87 comments on “Healthy 4-Ingredient Maple Peanut Butter Fudge (naturally vegan, gluten-free)” — Add one!

  • Evie
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    October 6, 2016 @ 10:25 am

    Yummy! This Maple Peanut Butter looks really awesome & It looks delicious. I like it! This recipe gives me an excuse to try it! Thanks for sharing…

    Reply
    • Erin replies to Evie
      October 6, 2016 @ 9:04 pm

      Thanks! I hope you’ll enjoy it. :)

      Reply
  • donna says
    September 20, 2016 @ 10:03 pm

    Can you use regular peanut butter or does it have to be natural?

    Reply
    • Erin replies to donna
      September 20, 2016 @ 10:24 pm

      I’m afraid that it has to be the kind with just peanuts and salt. It won’t come out properly otherwise. Sorry about that!

      Reply
      • Nora replies to Erin
        September 21, 2016 @ 2:31 pm

        So using smuckers natural PB won’t work if you just add salt??

        Reply
        • Erin replies to Nora
          September 21, 2016 @ 3:17 pm

          Do you have this kind? Smucker’s Natural Creamy? It’s just peanuts and salt. That’d work! The kind that won’t work is the kind that has added fat and sugar. So no regular peanut butter or even “Natural” Jif and other “natural” brands that contain added fat and sugar.

  • Mav Minnis says
    August 11, 2016 @ 2:39 am

    I have cut out sugar so used Queens sugar free maple syrup. These were delicious . I have made a number of different LCHF fat bombs and these were definitely the yummiest. Thank you !

    Reply
    • Erin replies to Mav Minnis
      August 12, 2016 @ 8:36 pm

      I’m happy to hear that they came out well with your sugar-free sub! Thanks so much for the tip and your feedback. :)

      Reply
  • Natalie
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    August 9, 2016 @ 5:57 am

    This stuff is magical. I used honey instead of maple syrup, but because it’s generally a bit sweeter I used 1/3 cup instead of 1/2, and then upped the peanut butter to 1/2 cup. I poured the mixture into a silicone ice cube tray and refrigerated and it works perfectly :) sooooo delicious.

    Reply
    • Erin replies to Natalie
      August 9, 2016 @ 8:36 pm

      Wow! I’m very impressed with your adaptation skills. :) I’m so happy that it worked out well! I’ll refer people to your comment when they ask if they can use something other than maple. Thanks a ton! :)

      Reply
  • Farrah says
    August 4, 2016 @ 1:49 am

    Thanks for the recipe, they turned out great! Do you have any other quick vegan recipes?

    Reply
    • Erin replies to Farrah
      August 4, 2016 @ 9:16 pm

      I’m so happy you liked them! Most of my vegan recipes are quick and easy and you can find them here. :) Thanks for your comment!

      Reply
  • Roxie
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    July 29, 2016 @ 9:08 pm

    This was so good..too good. :) I couldn’t stop myself from eating it! I had to give some away! Make with caution! :) Also, I used a little more peanut butter than suggested, and it was absolutely delightful.

    Reply
    • Erin replies to Roxie
      July 29, 2016 @ 10:14 pm

      Haha. I had the same problem with this recipe, too! Good idea on giving some away. ;) Thanks a bunch for your comment and feedback!

      Reply
  • Naomi
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    July 21, 2016 @ 12:01 pm

    Oh, this is soooo delicious! Just melts in your mouth. Took some to work and it disappeared in no time with everyone coming back for seconds and more. Thank you so much for this delicious recipe.

    Reply
    • Erin replies to Naomi
      July 21, 2016 @ 8:57 pm

      I’m so happy to hear that! Did it do well at room temperature when you brought it to work? Mine gets kind of melty at room temperature. Thanks for your comment! :)

      Reply
  • Katie says
    May 29, 2016 @ 3:43 am

    Could I use agave instead of maple syrup?

    Reply
    • Erin replies to Katie
      May 29, 2016 @ 12:31 pm

      I haven’t tried it so I can’t say for sure but I’m guessing it’d work. But I’m really not positive! I hope you’ll enjoy the fudge if you try it out. :)

      Reply
  • Rachel says
    May 26, 2016 @ 8:37 pm

    Can you use vegetable oil instead of coconut oil?

    Reply
    • Erin replies to Rachel
      May 26, 2016 @ 9:21 pm

      Vegetable oil remains liquid when refrigerated so that won’t work. I think butter would probably work, but I haven’t tried it so I can’t guarantee it. I hope you’ll enjoy it if you try it. :)

      Reply
      • Cassie walton
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        replies to Erin
        September 6, 2016 @ 3:21 am

        I just tried this with butter instead of coconut oil and almond butter instead of peanut butter and it turned out great! I just sat down with a spoon and was good to go! So tasty. Thanks!

        Reply
        • Erin replies to Cassie walton
          September 7, 2016 @ 5:59 pm

          Haha. A spoon and the pot is the way to go! ;) Thanks for sharing your version with us! I’m happy it worked out well. :)

  • melissa says
    March 13, 2016 @ 7:49 pm

    I noticed in the comments that you’ve created cookies with chickpeas and that got me thinking; how do you think this would turn out if you swapped the coconut oil for chickpeas, 1/4 cup for 1/4 cup? I notice other recipes call for confectioners sugar as a way to help it not melt at room temp. Do you think chickpeas would serve that purpose? I’m really trying to cut back on sugar but want to make these for a party so they’d be left out at room temp. What’s your opinion?

    Reply
    • Erin replies to melissa
      March 14, 2016 @ 12:28 pm

      I really don’t think it’d work out. Making subs, even small ones, to candy recipes has never worked out well for me. I could be wrong about the chickpeas, though, since I’ve never tried and have never tried using chickpeas as a sub for oil! Good luck if you decide to try it out. :)

      Reply
  • andrea
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    March 10, 2016 @ 2:16 am

    Has anyone tried using pb2? Just wondering if it would affect the taste or improve improve macros?

    Reply
    • Erin replies to andrea
      March 11, 2016 @ 9:41 am

      As in just using the powder? That definitely wouldn’t work. I’ve never used it – are you supposed to add water so that it turns into a peanut butter consistency? That could possibly work but I really don’t think it would. The consistency and fat content of the peanut butter are super important to this recipe. Sorry about that!

      Reply
  • Jill says
    March 6, 2016 @ 9:10 pm

    Have you (or do you know anyone who has tried) using almond butter in place of peanut butter? I’m Paleo and thinking it would be a seamless swap…?

    Reply
    • Erin replies to Jill
      March 7, 2016 @ 7:46 am

      I haven’t tried that but I’ve tried pecan butter and it worked well! Nut butters aren’t always interchangeable but I think almond butter would work here. I hope you’ll enjoy it if you try it!

      Reply
  • Marty says
    February 16, 2016 @ 2:33 am

    Just made these using 1/4 c butter instead of coconut oil. They were delicious.

    Reply
    • Erin replies to Marty
      February 16, 2016 @ 5:06 pm

      That’s great to know that butter works well here! I’ve been wondering about that. Thanks a bunch for your feedback! :)

      Reply
  • Kristin
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    February 3, 2016 @ 4:18 am

    Yum! This was delicious. I had run out of vanilla, but it didn’t make a difference. I LOVE fudge, but dairy-free fudge doesn’t seem to be for sale anywhere. This was super easy to make. I decided to add some bakers’ chocolate for a peanut butter chocolate experience. Amazing!

    Reply
    • Erin replies to Kristin
      February 3, 2016 @ 5:43 pm

      I’m so happy to hear that it came out well! How did you make your chocolate version? Did you add chocolate just on top or did you add it to the boiled mixture? I’d love to try that! Thanks a bunch for your feedback. :)

      Reply
      • Christina replies to Erin
        July 17, 2016 @ 6:50 pm

        yeah I would love to know a dairy free chocolate version too. Adding cocoa powder changed the texture……

        Reply
  • KT
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    says
    December 26, 2015 @ 5:51 pm

    These were great! My family heavily consumes animal products and it was great to find something that had enough sugar for them not to care! Brava!

    Reply
    • Erin replies to KT
      December 27, 2015 @ 4:50 pm

      I’m happy you found something that they could enjoy! Thanks for your feedback. :)

      Reply
      • Earlene Way replies to Erin
        June 18, 2016 @ 2:09 am

        Confused about the amount of coconut oil to use. Recipe says 4 cups and over to right it says 1 cup?

        Reply
        • Erin replies to Earlene Way
          June 18, 2016 @ 1:09 pm

          Where do you see 4 cups? I see 1/4 cup and at the end of the line there’s a footnote (which is a one). But I don’t see 4 cups of 1 cup of oil anywhere.

        • Angela replies to Earlene Way
          September 3, 2016 @ 6:13 pm

          I saw 4 cups too and almost scrolled past. Glad I didn’t. I’m trying this recipe this morning.

        • Erin replies to Angela
          September 3, 2016 @ 6:16 pm

          Could you please tell me where you see 4 cups? I don’t see anything like that so I’m curious. I hope you’ll enjoy the fudge! :)

      • Lori replies to Erin
        October 25, 2016 @ 4:18 am

        The 4 cups is on the Pinterest page

        Reply
        • Erin replies to Lori
          October 25, 2016 @ 9:59 pm

          Ah, thanks! I unfortunately don’t have any control over what information Pinterest shows. But good to know what’s why people ask. :)

  • Jana
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    December 26, 2015 @ 4:23 am

    Hi! First time vegan, organic visitor, I found this and your pecan pie fudge recipe and made a version of these with pecans and added vegan chocolate chips in the top after poured into the cups. They were delicious! I did have two problems: 1. I didn’t know how thick they were supposed to get because 2. They turned into puddles when they reached room temperature. That makes it impossible to serve at a get together with people who want to eat at their leisure. I’ll have to keep these to myself when I make them. What a hardship! Thanks for the recipe.

    Reply
    • Erin replies to Jana
      December 26, 2015 @ 5:10 am

      Hi there! I love the idea of adding some chocolate chips to the top. That sounds delicious! I wish these didn’t have to be kept refrigerated or frozen but unfortunately they do. But like you said, that means more for you. ;) Next time I make these, I’ll use a thermometer and watch the temperature closely and update the recipe with that info. Thanks for your feedback!

      Reply
  • Esther says
    December 15, 2015 @ 3:16 pm

    I would love to try this recipe but I am allergic to coconut. Any ideas on substitutions for that? I know that is really hard to sub for.

    Reply
    • Erin replies to Esther
      December 16, 2015 @ 3:47 am

      You could try butter but I haven’t tried it myself. Butter is actually a really easy sub for coconut oil most of the time! Like in cakes, cookies, brownies. But sometimes it’s more problematic like in pie crusts and streusel, etc. I can’t promise that it’d work here but I think it would. I hope that helps!

      Reply
  • Erin
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    November 9, 2015 @ 2:05 am

    Hi Erin! My name is also Erin, and I absolutely LOVE your recipes! I make your chickpea cookies almost every week! Now, I just made this fudge, and am blown away with how delicious it is! It’s definitely one of my new favorite go-to recipes! I made it for a small get-together I was hosting and it was the biggest hit of the night! Thank you SO much for helping me fill my life with even more delicious peanut butter recipes!

    Reply
    • Erin replies to Erin
      November 9, 2015 @ 11:59 am

      Hi Erin! :) Thank you very much for your kind comment. I’m so happy that you like the chickpea cookies so much! And awesome that this fudge went over well at the get-together. By the way, I’m actually typing up a pecan pie version of this fudge right now that I’ll post in a few hours! It may not be peanut buttery but I think I like it even better. :D Thanks again for your feedback!

      Reply
  • Beth says
    October 8, 2015 @ 5:26 pm

    Would silicone molds work or do you think it would stick to it as well? This sounds easy and delicious!

    Reply
    • Erin replies to Beth
      October 8, 2015 @ 5:37 pm

      Thanks for asking about that! I bought some silicone molds to try them out here and forgot to update the post. They work! Just make sure the fudge is thoroughly frozen before removing the molds. I hope you’ll enjoy the fudge. :)

      Reply
  • Nutmeg Nanny says
    September 17, 2015 @ 12:13 am

    These are the perfect looking healthy fudge bites! I love the combo of maple and peanut butter so I would probably eat it all in no time….AKA: I have zero self control….haha.

    Reply
    • Erin replies to Nutmeg Nanny
      September 18, 2015 @ 8:07 pm

      Yup. That’s almost exactly what I did. I don’t recommend it as you’ll likely feel sick a little later. ;)

      Reply
  • Lauren @ Healthy Delicious says
    September 16, 2015 @ 4:26 am

    Healthy fudge?! I love you. Making this over the weekend.

    Reply
  • Patty@homemakersdaily says
    September 12, 2015 @ 9:44 pm

    I made this yesterday and it was definitely easy and delicious. But I couldn’t find the wax liners so I used wax paper and it was a mess! Because the wax paper didn’t lay flat in the muffin openings, the creases held onto the fudge. I pretty much had to dig the fudge out of each of my homemade liners. I’ll make this fudge again but I won’t use homemade liners. If I can’t find wax liners, I’ll have to figure something else out. Where did you get yours?

    Reply
    • Erin replies to Patty@homemakersdaily
      September 12, 2015 @ 9:54 pm

      I’m thrilled to hear that you enjoyed the fudge! It must have been so frustrating to deal with homemade liners. How about placing a piece of wax paper in a small container and just pouring the fudge over that? There shouldn’t many creases that way and if you cut it before it’s totally frozen, it shouldn’t be problematic. Just make sure the paper goes up the sides. I bought my liners in Germany so I’m afraid that’s no help. I bet Michael’s or Hobby Lobby would have them! If not, waxed / parchment paper in a small container should work. :) Thanks so much for the feedback!

      Reply
  • Sheila says
    September 12, 2015 @ 5:03 pm

    I love your honesty on this recipe. Few people would truly acknowledge the addictive quality of such a tasty recipe. Thank you for giving us the heads up on it. You are wonderful Erin! Can’t wait to try this as I have all of the ingredients and I know it will be great. Now to figure out how big a batch to make…. ummmmmm (and eat) :)

    Reply
    • Erin replies to Sheila
      September 12, 2015 @ 9:55 pm

      Haha. Yeah. Eating all that fudge wasn’t my finest moment. ;) I hope you’ll get a chance to try it out and will have more self-control than I did! Let me know how it goes. :)

      Reply
  • Sarah Walker Caron (Sarah's Cucina Bella) says
    September 12, 2015 @ 1:43 pm

    Wow, that fudge looks great — and I love how few ingredients it has!

    Reply
  • Martha @ A Family Feast says
    September 11, 2015 @ 11:59 pm

    Yay….I have all of the ingredients to make this easy fudge RIGHT NOW! :-)

    Reply
    • Erin replies to Martha @ A Family Feast
      September 12, 2015 @ 9:57 pm

      Go and do it! You won’t regret it! Unless you’re like me and eat it all and then feel sick to your stomach. Haha. :D

      Reply
  • Patty@homemakersdaily says
    September 11, 2015 @ 9:28 pm

    Printing this off right now to make this afternoon. My husband is gluten free and low FODMAP and has really, really missed dessert. He can eat this!!! So I’m going to whip up a batch to surprise him when he gets home.

    Reply
    • Erin replies to Patty@homemakersdaily
      September 11, 2015 @ 9:48 pm

      I’m so happy that you found a recipe he can eat! That’s great. :) I hope he’ll enjoy it as much as we did! Let me know how it goes.

      Reply
  • Jessica @ A Kitchen Addiction says
    September 11, 2015 @ 9:13 pm

    Love the maple peanut butter combo! Can’t wait to try this fudge!

    Reply
  • Angie | Big Bear's Wife says
    September 11, 2015 @ 7:26 pm

    I’ve been making tons of fudge this week but thankfully I’ve had control enough to send it away haha. Your fudge though, I don’t know if I could send this away! I love Caramel and Fudge so I’d be all over this!

    Reply
    • Erin replies to Angie | Big Bear’s Wife
      September 11, 2015 @ 9:50 pm

      I would have loved to send away this fudge but there was just NO way that was going to happen. Even if I had the self-control, maple syrup is expensive and I’m too greedy to share. ;)

      Reply
  • Emma {Emma's Little Kitchen} says
    September 11, 2015 @ 3:03 pm

    Crushed peanuts on the top are a stroke of pure genius lady, yum!

    Reply
  • Patricia @ Grab a Plate says
    September 11, 2015 @ 6:56 am

    Oh wow! This looks fabulous! I can imagine serving this during the fall season (and beyond — thinking holidays)! Really pretty, too!

    Reply
    • Erin replies to Patricia @ Grab a Plate
      September 11, 2015 @ 6:23 pm

      Thanks so much, Patricia! You’d just have to be sure to keep it in the freezer as long as possible. ;)

      Reply
  • Justine | Cooking and Beer says
    September 11, 2015 @ 4:56 am

    4 ingredients?! YES! Love love love how autumn(y) these little bites are! Pinned!

    Reply
  • Michelle at A Dish of Daily Life says
    September 11, 2015 @ 4:50 am

    Would you believe I have never made fudge?! This holiday season I am going to do it! I might be starting with your recipe!

    Reply
  • Jessica (Savory Experiments) says
    September 11, 2015 @ 3:44 am

    I’m drooling look at this! I’m thinking this would be great to make for Thanksgiving!

    Reply
  • Marie @ Not Enough Cinnamon.com says
    September 11, 2015 @ 3:22 am

    I love that you only need 5 ingredients! Easy, healthy and delicious, the best kind of recipes ;)

    Reply
  • KalynsKitchen says
    September 11, 2015 @ 1:27 am

    That trick of keeping it in the freezer for self-control is a good one. I certainly wouldn’t be able to resist this, sounds amazing!

    Reply
  • Anna @ Crunchy Creamy Sweet says
    September 11, 2015 @ 12:21 am

    I have no self-control when it comes to PB fudge! This maple version sounds so good!

    Reply
  • Sara says
    September 11, 2015 @ 12:18 am

    This looks absolutely amazing, I am a huge peanut butter fan and I’m sure it’s great with the maple!

    Reply
    • Erin replies to Sara
      September 11, 2015 @ 6:27 pm

      You have to try it! It’s so, so good.

      Reply
  • Lauren Kelly Nutrition says
    September 10, 2015 @ 10:42 pm

    I love everything about this fudge! These ingredients are perfect and I can’t wait to make this!

    Reply

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