This decadent creation combines the smooth richness of coconut oil with the luscious swirls of peanut butter and dark chocolate. This Coconut Oil Fudge recipe proves you can have it all – indulgent flavors while still keeping your health goals in check.
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Why we love this recipe
Besides it tasting like pure bliss, we love that there is no baking involved. No standing and stirring for an hour at the stove, there is only 5 minutes of prep work.
This recipe is also naturally dairy-free, vegan, and gluten-free. Bonus!
FOR THE FUDGE:
- peanut butter – we strongly recommend a natural peanut butter with only ‘peanuts’ or ‘dry roasted peanuts’ on the label. Smooth or crunchy are both fine. Different nut butter such as Almond butter also work in this recipe.
- coconut oil – unrefined or virgin coconut oil may be preferred as it retains more of its natural flavor and nutrients. However, refined coconut oil can also be used if you like a more neutral taste.
- maple syrup – use honey as a substitute but note the recipe won’t be vegan. Agave nectar is another option.
- vanilla extract – optional but it adds such a subtly sweet aromatic flavor.
- fine sea salt – a pinch of salt does so much to tie the flavors of your ingredients together. *However – if your peanut butter is salted, omit the salt.
FOR THE MARBLED TOP:
- chocolate chips – we use dark chocolate chips or even a dark chocolate bar, chopped up.
- coconut oil
- small saucepan
- spatula – our favorite kitchen tool for stirring and scraping. They leave very little behind which is great because we love not wasting any food.
- loaf pan – use a standard 9×5 inch pan
- parchment paper – this makes for easy cleanup and is a must-have in our kitchen.
How to make coconut oil fudge
Just follow these super easy instructions!
First, start by lining a loaf pan with parchment paper and then set it aside.
Next, place a small saucepan over medium-low heat and stir together the fudge ingredients until smooth.
Then, remove the pan from the heat, and stir in the vanilla.
Pour the mixture into the lined dish and tap it on the counter a few times to even the mixture out.
Next, melt together the chocolate chips and coconut oil in a small saucepan over medium-low heat. Stir to blend until smooth and liquid. You could also use a microwave for this step, cooking and stirring at 10-second intervals until smooth.
Drizzle the melted chocolate overtop of the coconut oil/peanut butter mixture in the pan.
Then, use a toothpick and drag and swirl it through the chocolate drizzles.
Be creative and develop your own design with the swirls on top. Have fun with it!
Finally, pop the pan in the freezer for 15-20 minutes. Once it is set, use a hot knife and slice it into squares.
To make really pretty swirls on top, drizzle the melted chocolate from side to side in an even line. Then drag the toothpick in the opposite direction to create swirls and swooshes.
- Try this Salted Walnut Tahini Fudge which is basically the same concept using melted coconut oil but uses sesame seed butter spread called tahini and chopped walnuts.
- Whisk some cacao powder or unsweetened cocoa powder into the peanut butter mixture for a more chocolate fudge taste. You may want to add a touch more of the natural sweetener, like another tablespoon of maple syrup for balance.
- Sprinkle extra chopped nuts, cacao nibs, and shredded coconut on top before freezing for added crunch, texture, and presentation.
- Make cups like these Sun Butter Cups using sunflower seed butter for a nut-free option.
- Cut them into classic cubes. We slice this recipe into 16 squares and attempt portion control <– not easy!
- Chop up into bite-sized pieces and use as an ice cream or frozen yogurt topping.
- Roll small pieces up into an energy ball recipe like these Hemp Seed Energy Balls.
While it is high in calories, this recipe is still a healthier alternative to traditional fudge that is made with ingredients such as condensed milk and white sugar.
Using a liquid sweetener like maple syrup in this recipe results in a creamy, smooth fudge. Just be sure to fully incorporate the syrup with the coconut oil and peanut butter.
This treat WILL MELT at room temperature.
Through trial and error, I have learned that it is best stored in an airtight container in the freezer. Even keeping the container of fudge in the fridge is a little too soft unless you stick it in the coldest, darkest depths of your refrigerator.
Store the sealed container in the freezer for 1-2 weeks.
More healthy dessert recipes
**This recipe was originally posted on July 29, 2015, updated on April 16, 2020, and updated again on May 21, 2023, with recipe notes, writing, and photos.**
If you’ve tried our Coconut Oil Peanut Butter Fudge, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
As an Amazon Associate, I earn from qualifying purchases.
Coconut Oil Fudge
FOR THE MARBLED TOP
- ¼ cup dark chocolate chips
- 1 tsp coconut oil
- Line a 9×5 loaf pan with parchment paper and set aside.
- Next, in a small saucepan, over medium-low heat, melt together the peanut butter, coconut oil, maple syrup, and salt and stir until smooth. Remove from the heat and stir in the vanilla.
- Pour the mixture into your prepared dish.
- Then, in another small saucepan over medium-low heat, melt together the chocolate chips and coconut oil by stirring until smooth.You could also use a microwave for this step, cooking in a microwave safe-bowl and stirring at 10-second intervals 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 15-20 minutes to set. Slice into 16 squares.