This chocolate and peanut butter fudge is simple to make, refined sugar-free and tastes incredible! You just need a handful of ingredients to make this delightful sweet treat.
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Chocolate Peanut Butter Fudge (No-Bake)
If you are a fan of chocolate and peanut butter – we have got a treat for you!
This fudge has the perfect combination of irresistible chocolate flavors with classic peanut butter!
Every bite is filled with delicious flavor and the perfect fudgy texture… enough to make you not believe this is refined sugar-free!
This just as simple to make as our 3-ingredient creamy peanut butter fudge and similarly does not have any added powdered sugar/refined sugar or sweetened condensed milk.
Plus this no-bake recipe is easier to make than traditional fudge which requires cooking on the stove and a candy thermometer!
To make this homemade fudge you just need to mix the ingredients together and place it in a container and freeze!
This fudge has become one of my favorite recipes … especially I have a chocolate craving! Plus it keeps me from grabbing those store-bought unhealthy chocolate bars!
Whether you are looking for a quick snack/dessert or a healthier sweet treat over the holiday season... this easy chocolate peanut butter fudge will be great for your collection of snacks and dessert recipes! Also check out our chocolate quinoa crunch bars recipe for a healthy chocolate snack with protein!
Notes on Recipe Ingredients
- Peanut butter: this recipe uses crunchy peanut butter (for the rich peanut butter flavor and added creamy texture). If preferred you can also use smooth peanut butter (or extra crunchy peanut butter). Look for natural peanut butter without palm oil, added sugar or salt.
- Coconut oil: use organic unrefined coconut oil which is cold-pressed. Melt the coconut oil in a microwave-safe bowl (or in a pan on medium heat) before using in this recipe.
- Raw cacao powder: for a rich dark chocolate flavor. Cacao powder is also a great source of nutrients including antioxidants.
- Maple syrup: for sweetness and depth of flavor. Use 100% pure Grade A maple syrup. If you are in the UK I recommend Kirkland Signature Canadian Pure Maple Syrup (Grade A). Warm the maple syrup for 20 seconds (in a microwave-safe bowl) before combining with ingredients.
- Milk powder: You can use whole milk powder or skimmed milk powder.
Optional - garnish with chopped peanuts or sea salt if desired.
SAVE this recipe! 📩
Equipment
- You will need a large bowl to combine the ingredients and a sieve to sift the powders.
How to Make this Chocolate Peanut Butter Fudge Recipe
- Add melted coconut oil into a bowl.
- Sift in the cacao powder and milk powder and combine using a spatula.
- Pour in warm maple syrup and mix until combined.
- Stir in the peanut butter and combine.
- Transfer the chocolate and peanut butter fudge mixture into a small lined freezer-friendly container. Freeze until set (for approximately 2 hours). Cut into small pieces, serve and enjoy! Optional - garnish the top of the fudge with chopped peanuts.
Tips for Making the Best Chocolate Peanut Butter Fudge
- Use dry equipment: make sure equipment is dry when sifting cacao powder and milk powder into the bowl.
- Mix well to combine all ingredients: giving you the best texture and taste.
- Sift the powders: use a sieve to sift the cacao powder and milk powder (to remove any clumps).
- Store in freezer: this recipe is for chocolate peanut butter freezer-fudge. Ensure you keep this fudge in the freezer for the best texture. Note: At room temperature/ in the fridge the fudge will soften (like ice cream!).
- Line container with parchment paper (baking paper or wax paper): make sure the container is lined with parchment paper before adding the chocolate and peanut butter mixture. This helps remove the fudge from the container after it sets. You can also transfer fudge mixture into a small lined baking dish. Loosely cover the prepared pan with cling film/plastic wrap or aluminum foil before tranfering to the freezer
- Cut into small squares/pieces: Use a sharp knife to cut fudge into squares. You can adjust size according to preference.
Variations
- For a deluxe version, make this with our 3-ingredient peanut butter fudge. Place the creamy fudge on top of the chocolate fudge for an added peanut butter layer!
- Bars: You can also cut into strips to make chocolate peanut butter fudge bars. Top with melted semi-sweet chocolate chips for an added milk chocolate layer
Storage Tips
Store in the freezer for up to 3 months in an airtight container (which is freezer-friendly). Allow the fudge sit at room temperature for 5-10 minutes before enjoying for the best texture.
How to Serve
Enjoy this easy fudge recipe with other no-bake recipes including chocolate peanut butter tartlets (chocolate peanut butter cups) or easy marzipan! Serve with cup of masala chai or matcha latte for an extra energy boost! For more tasty sweet snacks check out our air fryer oat chocolate chip cookies!
Hungry for more?
Check out more of our delicious collection of refined sugar-free recipes:
Chocolate and Peanut Butter Fudge (5 Ingredients)
Ingredients
- ⅓ cup Peanut butter (crunchy or smooth peanut butter)
- 20 g Cacao powder
- 34 g Maple syrup Grade A refined sugar-free
- 40 g Coconut oil unrefined, organic
- 28 g Milk powder
Instructions
- Add melted coconut oil into a bowl.
- Sift in the cacao powder and milk powder and combine using a spatula.
- Pour in warm maple syrup and combine.
- Add the peanut butter and mix to combine.
- Transfer the chocolate and peanut butter fudge mixture into a small lined freezer-friendly container. Freeze until set (for approximately 2 hours). Cut into small squares, serve and enjoy! Optional - garnish the top of the fudge with chopped peanuts.
Notes
- Use dry equipment: make sure equipment is dry when sifting cacao powder and milk powder into the bowl.
- Sift the powders: use a sieve to sift the cacao powder and milk powder (to remove any clumps).
- Store in freezer: this recipe is for chocolate peanut butter freezer-fudge. Ensure you keep this fudge in the freezer for the best texture. Note: At room temperature/ in the fridge the fudge will soften (like ice cream!).
- Line container with parchment paper (baking paper or wax paper): make sure the container is lined with parchment paper before adding the chocolate and peanut butter mixture. This helps remove the fudge from the container after it sets. You can also transfer fudge mixture into a small lined baking dish. Loosely cover the prepared pan with cling film/plastic wrap or aluminum foil before tranfering to the freezer
- Cut into small squares/pieces: Use a sharp knife to cut fudge into squares. You can adjust size according to preference.
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