Coconut Oil Peanut Butter Fudge. This simple recipe for Coconut Oil Peanut Butter Fudge is both gluten free & vegan. Dark chocolate marbled throughout makes this healthier treat SO yummy!
Sometimes all you need is simplicity.
As long as that simplicity includes a little peanut butter and chocolate, am I right?
The fact that this Coconut Oil Peanut Butter Fudge is also very pretty doesn’t hurt hurt either! Don’t you just love the marble effect?
COCONUT OIL PEANUT BUTTER FUDGE
I’ve had a lot on the go as of late. My mind is bursting with things I need to get done and deadlines I have to keep my eye on.
Whew!
When life gets hectic and I’m running on less sleep than usual I tend to get a tad lazy in the eating department. Toast with jam masquerades a meal and bowls of cereal equals lunch. Yikes. Not ideal to say the least.
One thing for sure, my healthy snack game is ON POINT!
Enter this cold customer.
Oh, this fudge is something.
Just imagine the most indulgent, creamy, chocolaty, peanut buttery, velvety treat that just melt in your mouth. I’ve been slicing a piece into four squares and savouring every bite.
A little elegant marbling brings this uber-easy no bake treat to new heights.
It looks so fancy!
Just drizzling some melted dark chocolate and dragging a toothpick through it creates that marbled effect.
So fun. 🙂
Thankfully indulgences like this one are full of healthy fats that don’t actually make you fat! Amen to that.
Coconut Oil has a whole host of healthy benefits. Check –> this article <– for a comprehensive look on coconut oil and some science-backed uses.
LOOKING FOR OTHER HEALTHY TREATS WITH COCONUT OIL?
Have a great day, peeps!
*Originally posted July 29, 2015. Updated October 1, 2018*
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This simple recipe for Coconut Oil Peanut Butter Fudge is both gluten free & vegan. Marbled throughout with dark chocolate. A healthier treat and SO yummy!
- FOR THE FUDGE:
- 1 cup peanut butter
- 1/4 cup coconut oil
- 1.5 tbsp. maple syrup
- 1/8 tsp sea salt
- FOR THE MARBLED TOP:
- 1/4 cup dark chocolate chips
- 1 tsp coconut oil
Line a small loaf pan with parchment for thicker bars like pictured or an 8x8 for thinner bars)
In a small saucepan, over medium low heat, melt together the fudge ingredients (peanut butter, coconut oil, maple syrup, salt) until smooth. Pour into your prepared dish
In a small saucepan over medium low heat, melt together the chocolate chips and coconut oil by stirring until smooth.
Drizzle the melted chocolate over the fudge and then use a toothpick to make the marbled effect by dragging and swirling the toothpick through the chocolate
- Freeze for an hour
- Cut into 16 squares and store in the freezer. These will melt at room temp.
Vicky
November 4, 2015 at 3:50 pmWow, these look amazing. Even with the maple syrup, it seems super low carb!
Sharon
November 5, 2015 at 8:47 pmSO easy and so delicious. Love that combo! Thanks Vicky. 🙂
Charlotte
November 11, 2015 at 10:19 pmWe just had to put our son on a dairy free diet and he was feeling down about all the foods he can’t eat. Just saw this recipe and it looked and sounded good. I asked him if he wanted to help me make it. He was very excited about it and very easy direction for kids. He didn’t measure the chocolate chip too carefully and when we swirled in the chocolate it turned into more like a chocolate peanut butter fudge so it didn’t look like your photos. Thank you for posting this recipe. It is very delicious and he is a very happy boy right now. The only problem I see is that it taste so good it is hard not to eat all of it.
Sharon
November 12, 2015 at 12:18 amYay! Thanks so much for the great comment, Charlotte. 🙂 So glad that your little guy can enjoy a tasty treat and I love that he helped make it too. Enjoy the rest of your week!
Rar Farmer
December 14, 2015 at 9:58 amThis is getting made today! I’m curious what kind of peanut butter you used? Does it need to be just peanuts without added oils? Thanks!
Sharon
December 23, 2015 at 8:16 pmAny nut butter I use lists only the nut on the label. For instance, my peanut butter ingredient label says: peanuts. Makes it easy. If it says other things, I put it down.
Arianne
January 10, 2016 at 3:54 pmCan I use honey instead of maple syrup
Sharon
January 10, 2016 at 6:09 pmAbsolutely! 🙂
Chantell
March 14, 2016 at 8:27 pmI make this every other week. Its my favorite sweet treat. I’ve had to not make double batches anymore because I just sit down and end up eating the entire thing haha. Best pinterest find hands down. Love love love it. =)
Sharon
March 15, 2016 at 11:33 amHey Chantell! Thanks for such a sweet comment. 🙂 Almost as sweet as the fudge! 😉 I understand about the double batch. Far to tempting not eat it all! Thanks again and enjoy the rest of your week.
Renee
April 7, 2016 at 3:33 pmI hope to make these tonight. Thoughts on almond butter instead of peanut butter? Would that work?
Sharon
April 8, 2016 at 11:54 amYes! Almond butter is a great substitute for peanut butter. Anytime, anyplace. 😉 Thanks Renee!!
Kristy
June 16, 2016 at 7:45 pmThis is amazing!!! This is a keeper!! Thank You!
Sharon
June 17, 2016 at 11:14 amThanks Kristy! I tend to agree on this one. 😉 Have a great weekend!
Courtni
November 26, 2016 at 6:46 pmHi! I’m a new vegan and I just couldn’t give up my sweets. I tried this recipe out and it turned out very oily. Is this normal? Do you have any suggestions?
Sharon
November 27, 2016 at 11:58 amIt should be solid but must be kept in the freezer or it will melt. If you find it’s too much coconut oil, I suppose you could reduce the amount? I have only made it as written, but I don’t find it to be oily once solidified.
C
November 29, 2016 at 5:44 pmIf I’m serving this at a party, will it melt?
Sharon
November 30, 2016 at 12:40 pmThis fudge does melt at room temp. It’s too bad because it does not travel well at all. You could have your guests raid the freezer! 😉 Lol!
Jennifer
March 18, 2017 at 3:29 pmDelicious!!
Sharon
March 19, 2017 at 12:51 pmThat’s for sure! Thanks Jennifer. Happy Sunday. 🙂
Melanie
February 5, 2018 at 8:50 pmOmg I am in love. This recipe is soooo good. Thank you for sharing it because it is now my guilty pleasure.
Sharon
February 6, 2018 at 9:18 amThanks Melanie! I LOVE this recipe too. So easy and SO yummy.
Jennifer
October 7, 2018 at 12:32 pmIs there a breakdown as to what the carb and sugar content would be per serving?
Sharon
October 7, 2018 at 1:39 pmSorry Jennifer, I don’t have that for this recipe. I am hoping to add nutritional info very soon for all of my recipes. It is pretty low carb though!! Thanks. Have a great weekend.
Elaine
October 15, 2018 at 8:49 amPinning this for a Hallowe’en party treat! Yum. 🙂
Sharon
October 20, 2018 at 1:08 pmIt’s SO good Elaine! Do be careful with this for parties though because it melts at room temp super fast. 🙂
Alexandra Phillips
October 22, 2018 at 12:57 amwow tasty vegan.. with coconut oil peanut butter fudge…
looks very delicious
Sharon
October 22, 2018 at 10:19 amThanks Alexandra! It IS delicious. 🙂