Peanut Butter Fudge – Just 4 Ingredients! (naturally vegan with paleo option)

This peanut butter fudge calls for just 4 ingredients and only takes a few minutes to make. It’s naturally vegan, gluten-free, grain-free, and dairy-free (with a paleo option) but can also be made with butter for a dairy version. It’s sweetened with maple syrup, which gives it a slightly caramel-like texture! With a video.

I originally posted this recipe a few years ago but know that some people were hesitant to make it, a little unsure about the “boil for 2 minutes step.” So I made a video to show you just how easy it is! No candy thermometer is needed – you really just bring it to a boil and stir for 2 minutes. So easy! You can find the video at the bottom of the post.

If you’re still unsure about making it, check out the reviews!

I’ve also tested a paleo option. Just use cashew butter! The result is super delicious and maple + cashews really go so well together.

I’m calling this vegan peanut butter fudge but it’s almost like a cross between caramel and fudge. You’ve either got to have some self-control or have a buddy around when making this fudge. Safety in numbers!

Prefer a chocolate version? This chocolate peanut butter fudge is even easier than this peanut butter fudge recipe! And if you want something super rich and chocolaty, try my vegan paleo fudge recipe.

This 4-ingredient peanut butter fudge only takes a few minutes to make and is naturally vegan, gluten-free, grain-free, plus dairy-free. It's also sweetened with maple syrup, which gives it a slightly caramel-like texture! With a paleo option.

All you do to make this peanut butter fudge is mix everything together, boil for 2 minutes, and then freeze. And 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 (or butter if you can eat dairy) and vanilla.

If you’re wondering if honey will work, I don’t recommend it. One commenter used honey with success but made some other changes to the recipe. You can read her comment here.

I’ve tried this recipe with honey instead of maple syrup and don’t recommend it. The texture is totally different and tastes way too much of honey! It also took a lot longer to boil to get to the right consistency. I had the same issue with honey in the no-bake oatmeal cookies I posted recently.

If you don’t have natural peanut butter on hand, here’s how to make peanut butter. You only need roasted peanuts and a food processor or high-speed blender!

I’ve tried this fudge recipe with unrefined coconut oil, and while it doesn’t taste coconut-y, the coconut flavor detract just a bit from the maple peanut butter taste just a bit. 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 peanut butter fudge only takes a few minutes to make and is vegan, gluten-free, grain-free, and dairy-free. It's also sweetened with maple syrup, which gives it a slightly caramel-like texture! With a paleo option.

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.

This peanut butter 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. ;)

For more peanut buttery goodies, try my peanut butter balls or chickpea cookies!

And for some more delicious fudge recipes, try this Nutella fudge from Wine and Glue or this dark chocolate bourbon fudge from Garnish with Lemon.

4-Ingredient Peanut Butter Fudge (naturally vegan with paleo option)

Rated 4.9 by 20 readers
Peanut Butter Fudge – Just 4 Ingredients! (naturally vegan with paleo option)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 pieces of fudge


  • 1/2 cup (120 milliliters) pure maple syrup (I don't recommend honey - see the post for reasons why!)
  • 1/3 cup (85 grams) salted natural peanut butter (the kind with just salt and peanuts) or cashew butter for a paleo version
  • 1/4 cup (56 grams) coconut oil1 (commenters have used unsalted butter for a dairy version with success!)
  • 2 teaspoons vanilla extract
  • 1/2 cup (55 grams) roasted salted peanuts or cashews, coarsely chopped, optional – divided


  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 might not 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 and become glossy. 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 nuts, if using.
  3. Pour into the waxed or silicone liners, top with remaining 3 tablespoons chopped nuts, 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. They'll stick if you try to remove them too early.
  5. This fudge does not travel well (unless you have a cooler!) It should be kept frozen.


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

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173 comments on “Peanut Butter Fudge – Just 4 Ingredients! (naturally vegan with paleo option)” — Add one!

2 comments are awaiting moderation!

  • Christie says
    September 19, 2020 @ 6:21 am

    If I decided to half this recipe would I still boil for the full 2 minutes or boil less time?

    • Erin replies to Christie
      September 24, 2020 @ 9:43 am

      I’m so very sorry for just now seeing your question! It was in spam for some odd reason. I often make half or even fourth batches of this but for some dumb reason, have never added the boiling time to the recipe. I’ve made it so many times now that I just eyeball it, which I know doesn’t help you at all. I’m going to guess it’s more like 1 to 1/2 minutes for a half batch. Please watch the video so you can see what the texture is like! I hope you’ll enjoy it. :)

  • Paula says
    June 11, 2020 @ 4:30 am

    Made these today. Followed the recipe exactly and just checked on them, still not firm. They’ve been in the freezer for 6 hours. Wondering if anyone else had this problem? I boiled it and it thickened perfectly so I’m a little confused why they aren’t forming up.

    • Erin replies to Paula
      June 14, 2020 @ 4:47 pm

      Did you use natural peanut butter without any added ingredients? If you didn’t change anything at all I’m not sure what the issue could be. I’m sorry I can’t be more helpful!

  • Danielle Shepardson says
    February 13, 2020 @ 2:03 am

    I saw people having problems with SF maple syrup. I was able to get it to work and it was great. I make something similar with coconut oil, pecan butter, coco power and liquid stevia, so I made it similar and it worked. I microwaved the coconut oil and peanut butter 1 minute, I didn’t measure the maple syrup but just poured some in and stirred it. I also spread it on parchment paper on a baking sheet. More like bark, then froze it. It’s so good, I was getting tired of my Chocolate version. Thanks for the idea!

    • Erin replies to Danielle Shepardson
      February 13, 2020 @ 1:07 pm

      Thanks for your tip! What brand of sugar-free maple syrup did you use? I’d like to try it, too! Thanks again. :)

      • Danielle Shepardson replies to Erin
        February 14, 2020 @ 3:53 pm

        I used Walden Farms brand.

    • Matthew replies to Danielle Shepardson
      May 7, 2020 @ 6:37 am

      Can you use butter instead of coconut oil?

  • Brigitte A Mackey
    September 22, 2019 @ 3:17 pm

    Erin, these are delicious! They turned out perfectly, and now I have something to fill my sweet tooth without processed sugar:)

    • Erin replies to Brigitte A Mackey
      September 25, 2019 @ 9:46 am

      I’m so glad you liked them and that they came out well! Thanks for your feedback. :)

  • Natalie Kuhnert says
    September 20, 2019 @ 10:46 am

    I’ve made it twice with the Bega peanut butter turned out perfectly but today I used sugar free maple syrup and it only separated I tried to remove most of the oil I hope it works out

    • Erin replies to Natalie Kuhnert
      September 22, 2019 @ 7:03 am

      I don’t think sugar-free maple syrup works the same way real maple syrup does. I don’t think it be used to make anything candy-like that you boil (like this recipe). Did it work out?

  • Veronica
    July 30, 2019 @ 6:52 pm

    This is simple 4 ingredient recipe is a wonderful adventure for the taste buds!

    • Erin replies to Veronica
      August 8, 2019 @ 6:41 pm

      I hope you’ll get to try it out! :)

  • Angelica Mercieca Ciantar
    July 26, 2019 @ 7:55 pm

    Just made these! I may have overboiled the mixture as it seprated slightly but I just removed the excess oil at that point. Worried they would turn out hard as a result but they didn’t. They were perfectly fudgy! I actually topped each liner with a teaspoon of your other recipe (chocolate peanut butter fudge) and the combination was wonderful! Had to stop my husband from eating the whole batch! Thank you!

    • Erin replies to Angelica Mercieca Ciantar
      August 8, 2019 @ 6:33 pm

      And thank you for leaving feedback on this recipe, too! I appreciate it all. :) Definitely boil a little less next time. As soon as it has thickened a bit, you can remove it from the heat. Thanks again for your comments!

  • Eileen says
    May 4, 2019 @ 6:08 am

    When I tried to make it the oil separated out can you let me know what i did wrong? Sorry i know it’s a simple recipe

    • Erin replies to Eileen
      May 8, 2019 @ 8:36 pm

      I’m sorry for just now seeing your question! If you let it boil too long, it might cause it to separate. But you should be able to remix it! Or did you make any subs?

      • Eileen replies to Erin
        May 9, 2019 @ 3:29 am

        Aha that was probably it it did look perfect then i was washing dishes and must ha e let it go on too long! Thanks so much!

        • Erin replies to Eileen
          May 13, 2019 @ 8:28 pm

          You’re welcome! I’m glad we found the issue. :) Hope you can try it again!

  • Anita says
    March 1, 2019 @ 10:06 am

    This recipe looks lovely! Has anyone tried it with xylitol syrup so it’s lower in carbs?

    • Erin replies to Anita
      March 4, 2019 @ 8:46 pm

      Thanks! I’m not so hopeful that that’d work. I don’t believe xylitol syrup caramelizes. Or does it? I think that’s key for this recipe to work. Sorry I don’t have a better answer for you!

  • FreebieHalliwell says
    December 21, 2018 @ 4:27 pm

    I wanted to make these with Cana-coconut oil for my friends for Christmas (it’s legal where I live). I doubled the recipe but they will NOT come out of the little baking cups even after they were in the freezer all night. Is there a trick I’m missing? Did I just waste a $10 bottle of grade a maple syrup and half a cup of weed oil?

    • Erin replies to FreebieHalliwell
      December 21, 2018 @ 9:20 pm

      I’ve never used Cana-coconut oil and don’t know anything about it. If it’s supposed to work exactly like regular coconut oil, then I’m not sure what the problem is if you used silicone or waxed liners (I’m hoping you saw the note in the recipe post and recipe). If you boiled it until it thickened a little, then it should definitely firm up enough once frozen to remove the liners.

  • Sharon Majetich says
    December 9, 2018 @ 9:49 pm

    Thanks so much for sharing this recipe! I made it and it’s delicious!!! I’ll bet it would also be and amazing frosting!!

    • Erin replies to Sharon Majetich
      December 14, 2018 @ 10:12 am

      You’re welcome! I’m happy that it came out well. It really is yummy as a frosting! Thanks for your comment (and sorry for my slow reply!).

  • Betty says
    October 25, 2018 @ 3:56 am

    This is very high in carbs and sugar. Not good for keto diet. 54g carbs and 50 g sugar for 4 tablespoons!

    • Erin replies to Betty
      October 28, 2018 @ 6:25 pm

      Yes, it’s a fudge recipe that uses maple syrup. I don’t really do low-carb recipes. Sorry about that!

  • Marilyn Anderson says
    October 4, 2018 @ 6:17 am

    I have made this 4 times now. My whole family loves it. Each time I have done it differently, and each time it has been very good. We used peanut butter, then sunflower butter, then a combination. And then I added a pecan at the bottom of the muffin cup to hold down the parchment paper. We really liked that batch. I just bought the silicone mini muffin cups to make it easier.

    • Erin replies to Marilyn Anderson
      October 4, 2018 @ 9:14 pm

      It’s great that you’ve been trying out different versions of these! I can recommend cashew butter if you haven’t tried already. :) And yes – the silicone cups make it so much easier! Definitely worth the investment. ;) Thanks for your comment!

  • shelly jane says
    September 23, 2018 @ 2:33 am

    hey! i was wondering how many calories this has???

    • Erin replies to shelly jane
      September 24, 2018 @ 9:44 pm

      I don’t have that info but you could use this recipe analyzer for the nutritional profile.

    • Tim replies to shelly jane
      November 24, 2018 @ 12:12 am


      • Erin replies to Tim
        November 25, 2018 @ 8:03 pm

        Haha. Yeah. That’s my attitude. It’s fudge. ;)

  • Mary says
    September 6, 2018 @ 5:18 am

    This recipe was great! We are doing paleo, and some days you just need a treat. This fit the bill perfectly. My husband said, this can’t be on the plan. This is too good. That says it all.

    • Erin replies to Mary
      September 7, 2018 @ 9:07 pm

      Haha. Well I’m happy he didn’t think it was on the plan! That’s always a good sign. ;) Thanks so much for your comment!

  • Tricia Berkow says
    August 18, 2018 @ 7:01 am

    Sub for coconut oil?

  • Jude
    August 6, 2018 @ 10:58 pm

    I tried it; family kids and grands LOVED it, so now I’m making it again, and again… thanks so much for posting. It’s crazy easy to make and SOOO delicious.
    I give this recipe a 10/10!

    • Erin replies to Jude
      August 9, 2018 @ 9:10 pm

      Haha. It’s a good recipe to make again and again! Good thing it’s so easy, right? :) Thanks a bunch for your comment! I’m so happy you and your family enjoyed it.

  • Jane says
    July 23, 2018 @ 5:31 pm

    Do you have the nutritional information for the fudge?

    • Erin replies to Jane
      July 25, 2018 @ 1:33 pm

      I don’t have that info but could use this recipe analyzer if you’d like for the nutritional profile. :)

  • Bella Hardy
    May 24, 2018 @ 1:00 pm

    This 4 ingredient maple peanut butter fudge recipe so extravagant:) I’m afraid I will not find the ingredients for this recipe! Thanks Erin for sharing

    • Erin replies to Bella Hardy
      July 10, 2018 @ 8:23 pm

      I’m so very sorry for just now seeing your comment (that landed up in spam for whatever reason). Which ingredients can’t you find? :(

  • Tovah
    March 12, 2018 @ 3:48 pm

    How long does this stay good for? I really want to make it for my mom for her birthday and was just wondering how far in advance I can make it!

    • Erin replies to Tovah
      March 14, 2018 @ 12:33 pm

      Hi there! Sorry for the slow reply. You can keep it frozen for at least a month. :) Hope she’ll enjoy it and have a happy birthday!

  • michelle says
    January 18, 2018 @ 1:07 am

    made these last n8ght with crunchy peanut butter so delicious added a little more salt and grinder almonds into the mix so delicious! tnx for the recipe will def use it again :D

    • Erin replies to michelle
      January 21, 2018 @ 11:02 am

      You’re welcome! So happy that you’ll be making it again. :) Almonds sounds like a yummy addition! Thanks for your comment.

  • Jill Roberts @ WellnessGeeky
    January 10, 2018 @ 1:41 pm

    I am obsessed with desserts! Definitely this 4 ingredient maple peanut butter fudge will be yummy! I’m seriously so inspired right now. I need to add cinnamon to recipe and it would be perfect. Thx for sharing Erin!

  • Deana Rodriguez says
    December 28, 2017 @ 3:14 pm

    Try this variation. Make your own pecan butter (toasted or not), use kerry gold grass fed butter. After boiling freeze as one solid piece in parchment overnight. Put about 1/4 cup toasted macademia nuts in foid processor and chop till small pieces. Once fuge frozen spoon a small ball size about – half or whole tablespoon onto another parchment (try not to touch it alot as body temp makes it melt quick and it’s quite sticky). Then put in freezer till it sets enough that you can roll it into crushed macadamia nuts. OMG!! Erin you are a blessing! Your recipes are soil delicious and now that I have to be careful of unhealthy ingredients your recipes are a Godsend! My family loves your apple muffins and I do too along with the chocolate ones!

    • Erin replies to Deana Rodriguez
      January 4, 2018 @ 4:22 pm

      Hi Deana! I’m so sorry for just now replying. Things have been chaotic around here lately. Your variation sounds delicious! I’ll definitely have to try it. I’ve tried it with pecan butter and some fall spices for a pecan pie version and it was amazing. :) I’m so very happy that you’ve been enjoying the recipes! Thanks a ton for your nice comment and sorry again for my slow reply.

  • Heather says
    December 20, 2017 @ 4:30 am

    Hi, could almond butter and ghee be used in place of PB and coconut oil? I’m Paleo but no access to cashew butter, and on a real ghee kick lately.

    • Erin replies to Heather
      December 20, 2017 @ 8:49 pm

      I haven’t tried ghee so I’m not sure but I know that almond butter works. I’d love to hear how it comes out if you try. :)

    • Ash replies to Heather
      February 20, 2020 @ 5:27 am

      Ghee works and is delicious!

      • Erin replies to Ash
        February 21, 2020 @ 5:37 am

        Thanks for the tip! :)

  • Fay says
    December 17, 2017 @ 9:35 pm

    Hi I cannot eat Maple Syrup (or honey which can’t be used)… can I use raw sugar and add water? Or make some sort of sugar syrup?

    Thanks 😊

    • Erin replies to Fay
      December 17, 2017 @ 10:22 pm

      Hi! I’ve never used sugar syrup so I’m really not sure but I’m not too optimistic about that or sugar + water. It’s so much thinner and not as sticky as maple syrup. Sorry I don’t have a better answer for you!

    • Erin replies to Fay
      December 17, 2017 @ 10:23 pm

      I hope you’ll see my reply! The email address you left doesn’t seem to be valid.


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