Chocolate Peanut Butter Fudge (vegan, paleo options)
Servings 16 pieces of fudge
This healthy chocolate peanut butter fudge couldn’t be any easier! You just melt everything together. Naturally vegan with a paleo and nut-free option.
Ingredients
- 1/2 cup (113 grams) refined coconut oil
- 1/2 cup (128 grams) natural peanut butter or sunflower seed butter for paleo / nut-free (use the kind with just nuts / seeds 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:
- up to 4-5 teaspoons coconut sugar or to taste
Instructions
- 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.1/2 cup (113 grams) refined coconut oil, 1/2 cup (128 grams) natural peanut butter, 1/2 cup + 2 tablespoons (72 grams) Dutch-process cocoa powder, 1 teaspoon vanilla extract, salt
- 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.up to 4-5 teaspoons coconut sugar
- 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.1/3 cup + 2 teaspoons maple syrup
- 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.
- Store in the refrigerator or freezer.
Notes
- 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.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 12-16 servings. The nutritional info was calculated based on 16 servings. The nutritional value shown is for the regular recipe, not using sunflower seed butter.
Nutrition
Calories: 142kcalCarbohydrates: 11gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 4mgPotassium: 198mgFiber: 4gSugar: 4gCalcium: 22mgIron: 1mgNet Carbs: 7
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