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 vegan peanut butter fudge but it’s almost like a cross between caramel and fudge.
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!
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 vegan peanut butter 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!
Healthy 4-Ingredient Maple Peanut Butter Fudge (naturally vegan, gluten-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 pieces of fudge
- 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
- 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.
- 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.
- 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.
- Freeze for about 2-3 hours. The liners will be easy to remove once the fudge has thoroughly frozen.
- This fudge does not travel well (unless you have a cooler!) It should be kept refrigerated or frozen.
- Please see the post concerning refined vs. unrefined coconut oil.