Easy Dairy-Free Peanut Butter Fudge: The “3-Ingredient” Marvel

Can Fudge Be Both Decadent and Plant-Based?

Did you know that traditional fudge relies on the crystallization of sugar and dairy fats, but Dairy-Free Peanut Butter Fudge uses the unique properties of coconut oil? At temperatures below 24°C (76°F), coconut oil undergoes a phase transition from liquid to solid. When mixed with the natural fats in peanut butter, it creates a “cold-set” fudge that is remarkably creamy without the need for butter, heavy cream, or a candy thermometer. This is a scientific shortcut to a rich, melt-in-your-mouth texture.

Ingredients List

The Primary Base:
- Natural Peanut Butter (1 cup): Use the “drippy” kind (only peanuts and salt).
The Solidifier:
- Refined Coconut Oil (41 cup): Melted. Use refined if you want zero coconut flavor, or unrefined for a hint of tropical aroma.
The Sweetener:
- Pure Maple Syrup (2 tbsp): Provides a rich, amber sweetness that bonds better than granulated sugar in no-bake recipes.
The Flavor Boosters (Optional):
- Vanilla Extract (21 tsp).
- Flaky Sea Salt: For the perfect salty-sweet balance.

Timing: Minimal Prep, Maximum Chill

Total time investment: 40 minutes.

Prep & Mixing: 5–10 minutes.
Freeze Time: 30 minutes (until firm).

Step-by-Step Instructions

Step 1: The Melt

If your coconut oil is solid, melt it in the microwave for 20–30 seconds until completely liquid.

Actionable Advice: Ensure your peanut butter is at room temperature. If it’s cold from the fridge, the coconut oil might start to solidify prematurely, making the mixture lumpy instead of silky.

Step 2: The Emulsion

In a medium bowl, whisk together the peanut butter and melted coconut oil until the mixture is glossy and uniform.

Step 3: The Sweetening

Stir in the maple syrup and vanilla extract.

Expert Insight: Do not add the maple syrup before the oil and peanut butter are mixed. Sometimes the water content in syrup can cause peanut butter to “seize” or thicken too quickly if it hasn’t been thinned by the oil first.

Step 4: The Pour

Line a small container or loaf pan with parchment paper (this is crucial for easy removal). Pour the mixture in and smooth the top with a spatula. Sprinkle with flaky sea salt if desired.

Step 5: The Flash Freeze

Place the container in the freezer for 30–45 minutes. Once firm to the touch, lift the parchment paper out and slice into 1-inch squares.

Nutritional Information (Per Square)

Calories: 115 kcal.
Healthy Fats: 9g.
Total Carbohydrates: 6g.
Protein: 3g.
Sugars: 3g.

Common Mistakes to Avoid

Storing at Room Temperature: Because this recipe relies on coconut oil’s melting point, the fudge will become very soft or melty if left on the counter. Always store it in the fridge or freezer.
Using “Commercial” PB: Brands like Jif or Skippy contain stabilizers and palm oil which change the setting consistency. Natural “stir” peanut butter provides the best fudgy texture.
Skipping the Parchment: Without a liner, the fudge will stick to the container like glue once it freezes.

Storage Tips

Freezer: This fudge lasts up to 3 months in an airtight container. It tastes incredible eaten straight from the freezer!
Fridge: It will stay firm in the fridge for up to 2 weeks.

Would you like me to help you create a “Chocolate-Swirled” version of this fudge by adding a few tablespoons of cocoa powder to the mix?