This vegan peanut butter fudge is one of those treats that feels too good to be true.
It’s creamy, rich, sweet (but not too sweet), and ridiculously easy to make.
No baking. No fancy tools. Just a bowl, a spoon, and a few pantry staples.
Let’s make it.
What You’ll Need
- 1 cup natural peanut butter (smooth, unsweetened)
- 1/4 cup melted coconut oil
- 1/4 cup agave syrup (or maple syrup)
- 1/2 tsp pure vanilla extract
- Pinch of sea salt
Servings: 12 small squares
Prep Time: 10 minutes
Chill Time: 1–2 hours in freezer or 3–4 in fridge
Total Time: ~10 minutes active, 1–2 hours inactive
Why I Love This Recipe
There’s something comforting about a no-bake recipe that actually tastes amazing. This one came from a phase when I was trying to eat cleaner, but still wanted that rich, indulgent dessert at night. I love it because:
- You only need 5 ingredients
- It takes literally 10 minutes to put together
- It melts in your mouth with the creamiest texture
- It stores beautifully in the freezer for whenever the craving hits
- It’s naturally sweetened and gluten-free
Why This Recipe Works (Quick Science)
Peanut butter and coconut oil are both fats that solidify when chilled. This helps the fudge firm up without needing butter or cream. The agave syrup binds everything and keeps it soft enough to slice while adding just the right sweetness.
Common Mistakes
- Using dry peanut butter: Make sure it’s natural and smooth, not the stiff kind.
- Not mixing enough: Stir well until it’s completely smooth before freezing.
- Too much oil: Stick to the 1/4 cup or it can get greasy and not set.
- Skipping the chill time: It needs to fully firm up before slicing, don’t rush it.
What to Serve With
- A hot cup of coffee or chai
- Crushed pistachios or flaky salt on top for texture
- A dollop of coconut whipped cream on the side
- Fresh berries for a tart contrast
Recipe and Instructions
Step 1: Measure and prep your ingredients
In a medium mixing bowl, add 1 cup of natural smooth peanut butter, 1/4 cup melted coconut oil, and 1/4 cup agave syrup. Add 1/2 teaspoon of pure vanilla extract and a pinch of sea salt.
Step 2: Mix it until smooth and glossy
Use a spatula or spoon to stir the mixture thoroughly until it becomes silky smooth and fully blended. The coconut oil should be completely incorporated with no streaks.
Step 3: Pour into a lined dish
Line a small square dish (about 6×6 or 8×8 inches) with parchment paper. Pour the mixture into the dish and spread it evenly with a spatula.
Step 4: Chill until firm
Place the dish in the freezer for 1–2 hours, or in the fridge for 3–4 hours, until firm to the touch. The fudge should not jiggle when set.
Step 5: Slice and serve
Remove from the freezer and lift the fudge out using the parchment. Slice into 12 small squares and serve. Store extras in the freezer for up to a month.
FAQ
Can I use maple syrup instead of agave?
Yes! Maple syrup works great and gives a deeper flavor.
Do I have to use coconut oil?
Yes, or another oil that solidifies when cold. Liquid oils won’t help it set.
Is this gluten-free?
Totally! All ingredients are naturally gluten-free.
Can I make this nut-free?
You could try sunflower seed butter, but texture may change slightly.
How do I store it?
Keep it in an airtight container in the freezer. It stays firm and sliceable.
Macros (per piece, approx. for 12 servings)
Calories: 140
Protein: 3g
Carbs: 6g
Sugar: 4g
Fat: 12g
Fiber: 1g