Healthy Peanut Butter Chocolate Fudge

This healthy peanut butter chocolate fudge couldn’t be any easier! You just melt everything together. Naturally vegan with a paleo and nut-free option.

I originally posted this healthy peanut butter chocolate fudge four years ago but decided to make some changes to the recipe to make it a little more allergy and dietary-friendly!

I’ve gotten a lot of comments recently about sunflower seed butter that made me curious. I know a lot of you have peanut allergies, can’t send peanuts to school or are paleo so I thought I’d try it out (here’s a recipe for homemade sunflower seed butter).

Healthy Peanut Butter Chocolate Fudge (naturally vegan, grain-free, gluten-free and dairy-free with a paleo and nut-free option)

This fudge, by the way, can’t be sent to school! It needs to be kept refrigerated or frozen.

It turns out that I don’t like sunflower seed butter at all. It’s way too bitter for my taste! Perhaps if I poured a bunch of sugar in there, it’d be more my speed.

It was a good sub for the peanut butter in this recipe, though! I liked the sunflower seed butter version once I added five teaspoons of coconut sugar that the peanut butter version didn’t need.

One thing you don’t want to skip on is the salt. It just calls for “salt to taste” because I think I like things a lot saltier than most people. It really intensifies the peanut butter taste!

Healthy Peanut Butter Chocolate Fudge (naturally vegan, grain-free, gluten-free and dairy-free with a paleo and nut-free option)

If you don’t have a mini muffin pan or a silicone mold, you can pour the mixture into a small parchment-lined tupperware container or the like. I just went with a mini muffin pan because it seemed the least messy.

This chocolate peanut butter fudge doesn’t taste exactly like traditional fudge – the texture isn’t the same and obviously it’s not as sweet, but if I had to choose between the two, I would pick this.

I just feel better eating it. And I love the taste and texture although it’s not the same as the really unhealthy stuff.

I’ve also tried this fudge with hazelnut butter and it was tasty but it’s hard to beat chocolate + peanut butter, right? ;)

Healthy Chocolate Peanut Butter Fudge (vegan, gluten-free, grain-free with paleo and nut-free options)

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Rated 5.0 by 1 reader
Healthy Peanut Butter Chocolate Fudge
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12-16 pieces of fudge

Ingredients

  • 1/2 cup (113 grams) refined coconut oil1 (if you eat dairy, I think butter would work just as well)
  • 1/2 cup (128 grams) natural peanut butter or sunflower seed butter (the kind with just nuts and salt)
  • 1/2 cup + 2 tablespoons (72 grams) Dutch-process cocoa powder
  • 1 teaspoon vanilla extract
  • salt to taste (be sure to add this! It really brings out the peanut flavor)
  • 1/3 cup + 2 teaspoons maple syrup
  • if using sunflower seed butter: coconut sugar to taste (I used 5 teaspoons)

Directions

  1. Melt the coconut oil in a small pot or pan over low heat. Add the nut butter, cocoa powder, vanilla extract and salt and stir together. When it’s completely smooth, take it off the heat and add the maple syrup and stir until well combined.
  2. If using sunflower seed butter, add coconut sugar to taste. Put the pot back on the burner and set to the lowest setting. Stir until the coconut sugar is dissolved.
  3. If using peanut butter, you don't need additional sugar. Once the maple syrup is combined, immediately pour the fudge into a silicone mold or into the liners.
  4. Place in the refrigerator until set. Mine took a few hours. If you’re in a hurry, stick them in the freezer. If using a silicone mold, remove the set candy from the mold so that the fudge doesn't take on the taste of the mold.
  5. Store in the refrigerator or freezer.

Notes

  1. If you use unrefined coconut oil, this fudge may have some coconut taste to it.
  • I updated this recipe on 6/9/16. Here's the original recipe (in case you've made it in the past): 6 tablespoons (84 grams) refined coconut oil, 1/2 cup (128 grams) natural peanut butter, 1/2 cup + 2 tablespoons (72 grams) Dutch-process cocoa powder, 1/4 cup (80 grams) honey

Recipe by  | www.texanerin.com

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55 comments on “Healthy Peanut Butter Chocolate Fudge” — Add one!

  • Laura
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    says
    June 30, 2016 @ 12:45 am

    Thank you so much for posting this recipe. I was desperate for something dark chocolatey recently, whipped up a batch and satisfied my choco monster. I made a second batch with tahini instead of peanut butter, because that’s what I had. It was so delicious! Try it! Also, added shredded coconut and it gave it a nice crunch and complimented the coconut oil. I love this!

    Reply
    • Erin replies to Laura
      July 2, 2016 @ 10:23 pm

      Oh, yum! I love the idea of adding some coconut to give it some crunch. And now I’m wondering how adding some brown rice cereal would be. :) I’ve never actually had tahini butter so I’ll have to try that out! Thanks a bunch for your comment. I’m so happy that you enjoyed the fudge!

      Reply
  • jnaet says
    June 29, 2016 @ 3:39 am

    I just made the fudge both ways. My family of 10 voted unanimously for the maple syrup version. I’m sure they won’t have any trouble gobbling up the honey version though, and I put some in the freezer. Thanks, it’s a great treat!

    Reply
    • Erin replies to jnaet
      June 29, 2016 @ 10:40 pm

      Awesome! I’m so happy you liked them and even happier than you prefer the updated maple syrup version even more. :D Thanks a bunch for your feedback!

      Reply
  • Katalina @ Peas & Peonies says
    June 24, 2016 @ 5:43 am

    OMG I totally need this in my life right now!

    Reply
  • Maris (In Good Taste) says
    June 14, 2016 @ 2:59 am

    Fudge was my favorite treat to get from the candy shops down at the shore growing up. i’ve never been able to master a good recipe though

    Reply
  • Nutmeg Nanny says
    June 13, 2016 @ 5:36 pm

    This fudge looks so good! I have never tried sunflower seed butter but that is only because I really really really love peanut butter…haha. I think I should give it a try because this dessert is the perfect combination of flavors!

    Reply
  • Rose | The Clean Dish says
    June 13, 2016 @ 5:20 am

    I know what you mean about sunflower seed butter! I do use it but it definitely doesn’t have the same appeal as peanut butter (or other nut butters). This fudge looks to die for!

    Reply
  • Cathy | Lemon Tree Dwelling says
    June 12, 2016 @ 3:37 pm

    OH my….this looks decadent & completely delicious!!!

    Reply
  • Melanie | Melanie Makes says
    June 12, 2016 @ 3:42 am

    Erin, these look insanely amazing! So decadent and delicious!

    Reply
  • Kim Beaulieu says
    June 12, 2016 @ 3:40 am

    This is such a cool recipe. I’ve never used seed butter. I need to give it a try. I love that you’ve tweaked the recipe. It shows your attention to detail with your blog. I dig that.

    Reply
  • Angie | Big Bear's Wife says
    June 11, 2016 @ 7:43 pm

    Perfect since I’ve been working on eating healthier options! These would be perfect to have in the fridge on hand for cravings!

    Reply
  • Ashley @ Wishes & Dishes says
    June 10, 2016 @ 7:49 pm

    What I wouldn’t give to bite into one of those pieces of fudge right now! Looks amazing, Erin!

    Reply
  • Julianne @ Beyond Frosting says
    June 10, 2016 @ 5:42 am

    I’m always looking for new vegan desserts to send to my friends.

    Reply
  • Cari says
    June 10, 2016 @ 2:15 am

    Do you think Dutch-process cocoa is a must? All I have at hand is natural unsweetened Hershey cocoa.

    Reply
    • Erin replies to Cari
      June 10, 2016 @ 10:25 pm

      I think it’d be okay with that! I just prefer the darker, more chocolaty taste of Dutch-process. Enjoy! :)

      Reply
  • Rick says
    June 10, 2016 @ 12:21 am

    Hey Erin

    great looking recipe, again

    I avoid all seeds due to the n6 component

    Anyway, I’ll be giving this a go. The lemon-coconut macaroons are tasty but I’ve made them a few too many times now.

    I may try swapping out the peanut butter and try almond and cashew to see what they come out like

    Hope all is well with you x

    Reply
    • Erin replies to Rick
      June 10, 2016 @ 10:17 pm

      Hi Rick! I bet these would be great with cashew butter. I actually wanted to try that but then decided to go with sunflower seed butter instead. I hope you’ll enjoy them! Thanks for your comment. :)

      Reply
      • Rick replies to Erin
        June 11, 2016 @ 2:09 am

        Made two batches tonight

        as above but with cashew butter instead of peanut

        batch 1 with vanilla extract batch 2 without

        (had all the ingredients in the house already)

        much prefer it without the vanilla personally, but both are really good so I suggest you try the cashew butter version – fat profile of cashew far superior nutritionally compared to peanut and I prefer the taste too

        I froze it in a tray and cut into inch square cubes then rolled them in the cocoa, put in a candy wrapper then into the fridge. Great treats to have with a coffee and super-nutritious!

        Why people insist on buying sugar filled treats with seed oils and hydrogenated fats, HFCS and all that gunk I don’t know. I made these in about 10 minutes total work. Dee-lish hun! x

        Reply
        • Erin replies to Rick
          June 11, 2016 @ 10:03 pm

          That’s interesting about the vanilla! The original recipe didn’t have vanilla in it but I tried the recipe with vanilla recently and thought it was so much better. Maybe it just goes better with peanut butter? I love your idea of coating them in cocoa and wrapping in candy wrappers! I’ll have to try that, too. Thanks again for your great feedback! :)

  • Heather | All Roads Lead to the Kitchen says
    June 9, 2016 @ 11:28 pm

    I still haven’t tried sunflower seed butter. I don’t think I’d mind the bitterness, but I’m betting I’d definitely want to add sugar if it was used in a dessert. These look like the perfect little decadent bites!

    Reply
  • Kacey @ The Cookie Writer says
    June 9, 2016 @ 10:51 pm

    I have a friend that is vegan and her son suffers from a peanut allergy so this would be perfect for her! And even for myself because they look sooooo good!

    Reply
  • Nora (A Clean Bake) says
    June 9, 2016 @ 5:04 pm

    I’m with you – I’d take nut butter fudge over the cream-based stuff any day!

    Reply
  • Kelly Barcroft says
    January 13, 2015 @ 4:18 am

    I made these a few days ago and they were so good! I accidentally left one out of the fridge (forgot to put the plate in the refrigerator) and the next day it had the fudge like texture. I loved it! I have tons of molds so I experimented around some. Wish I had taken pictures of them. Thanks for the recipe.
    BTW: I pre-ordered your cookbook yesterday!

    Reply
    • Erin replies to Kelly Barcroft
      January 13, 2015 @ 5:12 pm

      I’m happy to hear that you liked it! And I guess they’re technically fine at room temperature but if it’s summer, they kind of just melt into a gloopy pile of yumminess. ;) Thanks for your feedback (on the other recipe, too!) and for ordering the book. :)

      Reply
  • Liz says
    February 5, 2014 @ 1:43 pm

    Wow, these look irresistible!!!

    Reply
    • Erin replies to Liz
      February 5, 2014 @ 7:42 pm

      Thanks, Liz! :)

      Reply
  • Dottie says
    September 1, 2013 @ 9:32 pm

    Love,love love all of your amazing creations!!!
    Have tried many, and always get a standing ovation from family & friends. It’s summer here in south Fla(not Vegas hot,but in the 90’s with humidity) , so I try never to light the oven. Your no bake creations are Yay fabulous!!
    Can you suggest an alternative to coconut oil. We have coconut allergies.
    Keep blogging.

    Reply
    • Erin replies to Dottie
      June 3, 2016 @ 9:53 pm

      Oh, man! I feel soooo bad I just now saw this. I feel ridiculous even replying to it since I know you’ll never see it. I am SO sorry I never responded! And to such a super nice comment. :( If anyone else reading this is wondering, you could try butter (though I haven’t tried it!). Thanks so much for your kind words and sorry again!

      Reply
  • Erin says
    March 15, 2012 @ 9:00 pm

    Thanks Lakshmi! They are but at least they're not wildly unhealthy. :)

    Reply
  • Lakshmi @Purevegetarian says
    March 15, 2012 @ 8:14 pm

    They look sinfully good!!!

    Reply
  • Erin says
    March 3, 2012 @ 2:25 pm

    Lily – Thanks for the tip! I'll try it out. :)

    Reply
  • Lily says
    March 3, 2012 @ 3:09 am

    When I ate them cold I noticed the olive oil flavor much more than when they were room temperature. But I use it so much I don't mind the flavor. I think any preferred oil would work.

    Reply
  • Erin says
    February 24, 2012 @ 10:18 pm

    Lily – Thank you so much for leaving feedback! I would love to use olive oil in these too, but did they taste like olive oil? I normally use olive oil in baked goods, but the olive-y taste that's in the batter disappears during baking. But these aren't baked so I'm curious. Thanks again for the lovely comment! I'll do my best to keep the original recipes coming. :)

    Reply
  • Lily says
    February 24, 2012 @ 9:53 pm

    I just made these last night and they are amazing! I actually used olive oil, since I avoid coconut oil. And they still turned out delicious. I love your little heart molds… I didn't have anything nearly as cute, but that's ok. Thanks for your wonderful recipes! Please keep them coming!

    Reply
  • Erin says
    February 15, 2012 @ 2:07 pm

    Lise – Yay! I'm so happy that you enjoyed them! I've never had sunflower seed butter before but your version sounds interesting. And it's great to know that these actually work as truffles! Thanks for taking the time to leave feedback (and I think this is the third time you've done it, which is awesome). It really makes my day! :)

    Reply
  • Lise says
    February 15, 2012 @ 1:58 pm

    Hi Erin, thanks for the recipe! I tried this recipe as truffles for Valentine's Day (with a few changes) and we loved them! I subbed sunflower seed butter for peanut butter, and added a pinch of salt and some vanilla to bring out the sweetness, since SSB isn't as sweet as PB I think. I rolled them in cocoa powder – what a treat! And even though they're still pretty efficient calorie bombs, they've got some health benefits too. Thanks!

    Reply
  • Erin says
    February 11, 2012 @ 4:31 pm

    Nora – I can't wait!

    Union Street Eats – Coconut oil is new to me! I got it for another recipe, used only a tablespoon, and then came up with this as a way to get rid of some coconut oil. I think it's a good way. :)

    Reply
  • Union Street Eats says
    February 11, 2012 @ 3:53 am

    Coconut oil is my new obsession. These are perfect!

    Reply
  • nora @ Natural Noshing says
    February 10, 2012 @ 5:44 am

    Yes maam I will but it will probably be in a couple weeks :)

    Reply
  • Erin says
    February 9, 2012 @ 8:31 pm

    Nora – Thanks! But I want to see your fudge recipe. Are you going to post it?!

    Katie – Hehe, yeah. Melted is the way to go! Who wants cold and hard when you could have soft and melty. :)

    Sara – I just saw what you said on Facebook. YAY! Someone is going to make one of my recipes! Please tell me what you think. I hope you love them. :)

    Reply
  • Sara @ Simply Whole Kitchen says
    February 9, 2012 @ 8:18 pm

    Oh my goodness these look amazing!! So cute and yummy looking! I can't wait to try these!

    Reply
  • {Epicurean Mom} says
    February 9, 2012 @ 7:39 pm

    You out did yourself my friend! These look perfect and sound so delicious!! I love melty chocolates too! :)

    Reply
  • nora @ Natural Noshing says
    February 9, 2012 @ 1:31 am

    Ahhhh! I just made a fudge recipe two days ago and this looks FABULOUS! Nice job on using honey and coconut oil – and I can't resist peanut butter mmmmmmm!!!! :) Love the hearts too!

    Reply
  • Erin says
    February 8, 2012 @ 9:34 pm

    Sonia – Thanks a bunch! I love how enthusiastic you are about things. It makes taking hundreds pictures of just one thing worth it. :)

    I'm happy you enjoyed the article. It was all new to me until I made your chocolate coconut almond butter and read up on cocoa powder.

    Hahaha. But I sound like a moron when I end every fourth sentence with YAY! There was even a YAY! in the directions. But thanks for your support of my yays. We thank you. :D

    Reply
  • Sonia The Healthy Foodie says
    February 8, 2012 @ 8:57 pm

    OMG, these look sooooo good! You made them look absolutely perfect, so shiny and creamy. I want to sink my teeth into one right now.

    Seriously, I can't believe how beautiful they are.

    And they have peanut butter in them? OMG!

    Oh, and extremely good article on cocoa powder. Thoroughly enjoyed that!

    And one last thing, there's no shame in saying YAY four times in a post! Especially not when it's that exciting. I say you should reinstate them. Poor YAYS…

    Reply
  • Erin says
    February 8, 2012 @ 5:49 pm

    Heidi – Thanks! I hope that works out. I've never had unrefined coconut oil before so maybe it's not how I'm imagining it to be. I hope you can try them! Please let me know how they turn out if you do. :)

    Reply
  • Heidi @ Food Doodles says
    February 8, 2012 @ 5:40 pm

    These are incredible. The first couple pictures they look delicious but I thought, how special can they be. And then that picture with the bite out of it – Omg! Amazing. I am totally completely convinced. I think I might try these with my regular coconut oil, I think the coconut flavor would be delicious, if it's even noticeable. I love that you made them into little hearts, so cute!

    Reply
  • Erin says
    February 8, 2012 @ 5:34 pm

    Katrina – Yeah, the mixture is totally liquid when you pour them in the molds so they're just forced to come out perfectly.

    Miryam – If you keep them in the fridge, they're quite firm and not gooey. I just like mine that way so I leave them out at room temperature for a while to get them a bit softer. You should totally try this recipe. It's way more fun than those boring almond cookies. :)

    Regan – Thanks! You could always make a tiny batch. I normally always make 1/4 batches so I can't possibly eat an entire batch of something at once. Only 1/4 of a batch. :)

    Reply
  • Regan - The Professional Palate says
    February 8, 2012 @ 5:23 pm

    Erin… these look AH-MAZING. I am afraid to make them at home, though. I would want to eat them over and over and over and… ;-)

    Reply
  • eatgood4life.blogspot.com says
    February 8, 2012 @ 4:50 pm

    Wow this is an awesome recipe. How cute with the heart shape! I could probably eat the entire batch by myself :-).

    I have peanut butter chocolate fudge in my super long dessert to do list but this one is way healthier. I bet you can also make truffles with this recipe.

    I really like this recipe. I bet you could probably add some melted chocolate to the mixture and then it won't be so runny like you mentioned, but then again the fudge won't be as healthy :-)

    Reply
  • Katrina @ Warm Vanilla Sugar says
    February 8, 2012 @ 1:08 pm

    I really need to try this. A lot of the time my truffles don't end up as pretty as I'd like, but with a mold I just know they'd turn out! Yum!

    Reply
  • Erin says
    February 8, 2012 @ 10:44 am

    Caroline – Truffles! Maybe I should have made them as truffles. I think you'll be seeing these slightly altered as truffles. Thanks for the idea and for pinning. :)

    Becca – I don't like to use natural peanut butter in lots of things, especially pie, because the texture is totally different and the flavor isn't the same. I like the flavor of commercial peanut butter. It's sugary and so creamy! I think it makes a difference when baking but other people don't mind it.

    Natural peanut butter is definitely healthier, WAY healthier, but I don't see the point in using it in baking if you don't like the outcome. So I don't. I'm going to try to come up with recipes that are yummy with natural peanut butter, though. I don't need all the added bad fat and sugar in the commercial stuff.

    Reply
  • Becca says
    February 8, 2012 @ 5:21 am

    This looks so creamy and delicious! I like the picture with the bite taken out of it, it shoes great texture of the fudge.

    Also, quick question: do you know why commercial peanut butter (like Jif) is always used and people suggest against using natural peanut butter. I've always wondered this, but never really asked because not many recipes call for natural peanut butter, like this one. I would think natural would be better because you could control the sugar and salt amount.

    Reply
  • Caroline @ chocolate & carrots says
    February 7, 2012 @ 11:05 pm

    Woah! Erin, you've outdone yourself. These look amazing! They almost remind me of a truffle! Thank you for the amazing recipe. This is a must try and definitely must pin. ;-)

    Reply

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