Healthy Peanut Butter and Jelly Fudge (vegan, paleo / nut-free option)

Healthy peanut butter and jelly fudge made in peanut butter cup form! Naturally vegan and gluten-free and sunflower seed butter can be used for a paleo / nut-free version.

I’m super excited about today’s recipe! I’ve never actually had a peanut butter and jelly sandwich that I enjoyed but I love the combination.

I made peanut butter and jelly peanut butter cups a few years ago but this PB&J fudge is way easier. And it’s pure PB&J taste – no pesky chocolate to fiddle with!

Healthy Peanut Butter and Jelly Fudge (vegan, paleo / nut-free option, grain-free, gluten-free, dairy-free)

As with lots of paleo / vegan fudge recipes, this one has to be refrigerated. Or better – frozen. That way you don’t risk the jam going bad.

Speaking of jam, I usually like to make my own honey-sweetened strawberry jam but I’ve been low on time recently.

So I was thrilled when I found this organic strawberry jam that’s sweetened with apple juice and the only other ingredient is pectin. It’s what I used in this peanut butter and jelly fudge and it was perfect. Not disgustingly sweet like some other brands.

Healthy Peanut Butter and Jelly Fudge (vegan, paleo / nut-free option, grain-free, gluten-free, dairy-free)

You also have to try their apricot jam! Best jam I have EVER had. I was so excited after buying apricot that I went and ordered 14 other varieties.

As for the fudge portion – I don’t recommend just melting everything together. Or even melting together the coconut butter and coconut oil. I tried and at first it looked okay, but then the oil started to separate a bit.

A few of the cups in the pictures are the ones where the oil separated and you can’t even tell. But still… just don’t do it. :)

Healthy Peanut Butter and Jelly Fudge (vegan, paleo / nut-free option, grain-free, gluten-free, dairy-free)

The darker fudge pieces are made with sunflower seed butter! I used a kind that’s just sunflower seeds. No salt (I had to add quite a bit more extra salt to the fudge in comparison to the peanut butter version!), fat or sugar.

I used homemade peanut butter in this fudge but store-bought (the kind with just peanuts and salt) works just as well. Here’s how to make peanut butter! There’s also a video included. All you need is peanuts and a food processor.

Maybe it’s just me, but peanut butter seems quite a bit more naturally sweet. So I added 2 tablespoons of coconut sugar to the sunflower seed butter version. You might be happy without the sugar or maybe just need a little.

For some other healthy PB&J treats, try these healthy peanut butter and jelly muffins from Family Food on the Table or this raspberry peanut butter smoothie from The Food Charlatan!

Peanut Butter and Jelly Fudge (vegan, paleo option, grain-free, gluten-free, dairy-free)

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 pieces

Ingredients

  • 6 tablespoons (90 grams) coconut butter (shouldn't be hard or lumpy but stirrable - lightly heat, if needed - you can buy it or make your own homemade coconut butter)
  • 2 tablespoons (28 grams) coconut oil (should be softened like room temperature butter, I don't recommend using melted)
  • 1 teaspoon vanilla extract
  • pinch of salt (will depend on how salty your peanut butter is but make sure to add enough so that the peanut butter taste pops!)
  • 1/2 cup (128 grams) natural peanut butter (the kind with just peanuts and salt) or natural sunflower seed butter (with just seeds and salt) for paleo / nut-free
  • 4 1/2 tablespoons maple syrup
  • optional - for the sunflower seed butter version, you may want to add up to 2 tablespoons of coconut sugar
  • 1/3 cup (95 grams) strawberry jam (or whatever kind you like with peanut butter)

Directions

  1. Line a mini muffin pan with 16 liners.
  2. Mix everything, except for the jam, together in a small bowl and stir with a spatula until well combined. There should be no lumps.
  3. Pour the liners about 1/3 full, add 1 teaspoon of jam per piece, and then cover with more fudge mixture.
  4. Chill for about 2 hours or freeze for about 30 minutes or until firm enough to remove from the liners.
  5. Store refrigerated for up to 3 days or freeze for up to 2 months.

Recipe by  | www.texanerin.com

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10 comments on “Healthy Peanut Butter and Jelly Fudge (vegan, paleo / nut-free option)” — Add one!

  • Brandy | Nutmeg Nanny says
    May 22, 2017 @ 3:32 pm

    Perfect after school treat! Cannot wait to try these!

    Reply
  • Faith (An Edible Mosaic) says
    May 21, 2017 @ 11:27 pm

    I saw these on Instagram the other day and they immediately caught my eye – they look amazing! I can’t imagine a better way to eat PB&J!

    Reply
  • Jennifer Farley says
    May 21, 2017 @ 4:30 pm

    I love peanut butter and jelly desserts!

    Reply
  • The Food Hunter says
    May 19, 2017 @ 11:19 pm

    This sounds amazing. I can’t wait to try it

    Reply
  • Maryanne | the little epicurean says
    May 18, 2017 @ 6:45 pm

    Wow, this looks awesome. I like the idea of keeping it frozen for a summer treat!

    Reply
  • Sabrina says
    May 18, 2017 @ 8:30 am

    This looks like such a delicious fudge! My kids are going to love this!

    Reply
  • Kimberly @ The Daring Gourmet says
    May 18, 2017 @ 6:06 am

    Those look awesome!! I can just imagine how terrific the texture is too with all that coconut butter!

    Reply
  • Michelle says
    May 18, 2017 @ 2:42 am

    I’m so excited to try this! It’s hard to turn down fudge no matter what, but I love this combo!

    Reply
  • Krista says
    May 17, 2017 @ 11:22 pm

    What a great idea! Kids are going to go crazy over these!

    Reply
  • Charlotte Moore says
    May 17, 2017 @ 5:53 am

    The jelly really sounds good. I am sure I would love the apricot too.

    I just remembered you live in Germany. Our son is actually there now and will be coming home in a few hours. He has been in Stuttgart, Switzerland, Lucerne, Geneva, and Zurich. Not sure if you are any where near any of this. I am sure you know where all of these places are.

    Reply

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