Coconut Oil Peanut Butter Fudge – Vegan & Gluten Free

by Sharon on July 29, 2015

Coconut Oil Peanut Butter Fudge. Both gluten free & vegan, this recipe for Coconut Oil Peanut Butter Fudge is so easy and SO yummy!

Coconut Oil Peanut Butter Fudge

Sometimes all you need is simplicity.

As long as that simplicity includes a little peanut butter and chocolate, am I right?

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.

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. 

The heat of the summer does not help as turning on the stove seems like hellish torture.

Enter this cold customer.

Coconut Oil Peanut Butter Fudge.

Coconut Oil Peanut Butter Fudge

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 the marbled effect.

So fun. 🙂

Coconut Oil Peanut Butter Fudge

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 and cures.

Happy Humpday, peeps.


Coconut Oil Peanut Butter Fudge

Yields 16

Coconut Oil Peanut Butter Fudge - Vegan & Gluten Free
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  • 1 cup peanut butter
  • 1/4 cup coconut oil
  • 1.5 tbsp. maple syrup
  • 1/8 tsp sea salt
  • 1/4 cup dark chocolate chips
  • 1 tsp coconut oil


  1. In a small saucepan, over medium low heat, melt together the fudge ingredients (peanut butter, coconut oil, maple syrup, salt) until smooth. Pour into a parchment lined 9x9 dish
  2. Melt the chocolate chips and coconut oil together either over low heat on the stove or in the microwave
  3. Drizzle the melted chocolate over the fudge and use a toothpick to make the marbled effect by dragging and swirling the toothpick through the chocolate
  4. Freeze for an hour
  5. Cut into 16 squares and store in the freezer will melt at room temp

{ 22 comments… read them below or add one }

Vicky November 4, 2015 at 3:50 pm
Wow, these look amazing. Even with the maple syrup, it seems super low carb!
Sharon November 5, 2015 at 8:47 pm
SO easy and so delicious. Love that combo! Thanks Vicky. :)
Charlotte November 11, 2015 at 10:19 pm
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.
Sharon November 12, 2015 at 12:18 am
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!
Rar Farmer December 14, 2015 at 9:58 am
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!
Sharon December 23, 2015 at 8:16 pm
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.
Arianne January 10, 2016 at 3:54 pm
Can I use honey instead of maple syrup
Sharon January 10, 2016 at 6:09 pm
Absolutely! :)
Chantell March 14, 2016 at 8:27 pm
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. =)
Sharon March 15, 2016 at 11:33 am
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.
Renee April 7, 2016 at 3:33 pm
I hope to make these tonight. Thoughts on almond butter instead of peanut butter? Would that work?
Sharon April 8, 2016 at 11:54 am
Yes! Almond butter is a great substitute for peanut butter. Anytime, anyplace. ;) Thanks Renee!!
Kristy June 16, 2016 at 7:45 pm
This is amazing!!! This is a keeper!! Thank You!
Sharon June 17, 2016 at 11:14 am
Thanks Kristy! I tend to agree on this one. ;) Have a great weekend!
Courtni November 26, 2016 at 6:46 pm
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?
Sharon November 27, 2016 at 11:58 am
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.
C November 29, 2016 at 5:44 pm
If I'm serving this at a party, will it melt?
Sharon November 30, 2016 at 12:40 pm
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!
Jennifer March 18, 2017 at 3:29 pm
Sharon March 19, 2017 at 12:51 pm
That's for sure! Thanks Jennifer. Happy Sunday. :)
Melanie February 5, 2018 at 8:50 pm
Omg 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 am
Thanks Melanie! I LOVE this recipe too. So easy and SO yummy.

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