Coconut Oil Fudge

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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pieces of healthy peanut butter fudge on a counter.

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!

overhead view of the swirled chocolate on top of the squares.

Ingredients

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

Equipment

  • 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.
ingredients on a counter.

How to make coconut oil fudge

Just follow these super easy instructions!

Step 1

First, start by lining a loaf pan with parchment paper and then set it aside.

Step 2

Next, place a small saucepan over medium-low heat and stir together the fudge ingredients until smooth.

a mixture being stirred on the stove in a small saucepan.

Step 3

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.

a peanut butter mixture in a parchment lined loaf pan.

Step 4

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.

Step 5

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!

chocolate swirls on top of the peanut butter mixture.

Step 6

Finally, pop the pan in the freezer for 15-20 minutes. Once it is set, use a hot knife and slice it into squares.

Expert tip

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.

coconut oil fudge being cut into pieces.

Recipe variations

  • 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.

Serving suggestions

  • 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.

FAQS

Is coconut oil fudge healthy?

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.

How can I fix grainy or gritty coconut oil fudge?

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.

Storage tips

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.

a stack of peanut butter coconut oil fudge.

More healthy dessert recipes

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Gluten Free Strawberry Shortcake

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Gluten Free Blondies

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Cinnamon Roll Muffins

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Gluten Free Banana Bars

**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!

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook, and posting pics on Instagram. See you there. 🙂

As an Amazon Associate, I earn from qualifying purchases.

a stack of pieces of coconut oil fudge.

Coconut Oil Fudge

Sharon Rhodes
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.
4.67 from 71 votes
Prep Time 5 minutes
Cook Time 10 minutes
Freeze 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 16
Calories 145 kcal

Ingredients
  

FOR THE FUDGE

FOR THE MARBLED TOP

Instructions
 

  • 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.

Video

Notes

Storage tips

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.

Nutrition

Calories: 145kcalCarbohydrates: 5gProtein: 4gFat: 12gSaturated Fat: 5gSodium: 95mgPotassium: 125mgFiber: 1gSugar: 3gCalcium: 17mgIron: 0.3mg
Keyword coconut oil fudge
Tried this recipe?Let us know how it was!

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38 Comments

    1. Ooops! Thanks for pointing that out. I have updated the recipe. Hopefully it was still delicious. Thanks again, Jordan!

  1. 5 stars
    Outstanding recipe! I used kosher salt so it didn’t dissolve all the way and gave a little texture which I enjoyed! I will make this over and over again. Thank you for posting!

  2. 5 stars
    This fudge is having a party in my mouth! But I gave a question: what could I stuff into it to bulk it up? It’s sweet enough with one tablespoon of maple but I would sort of like there to be MORE of it. Any ideas?

    1. It’s SO good Elaine! Do be careful with this for parties though because it melts at room temp super fast. 🙂

    1. Sorry 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.

    1. This 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!

  3. Hi! 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?

    1. It 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.

  4. I 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. =)

    1. Hey 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.

  5. This 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!

    1. Any 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.

  6. We 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.

    1. Yay! 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!

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