Description
This Peanut Butter Dairy-Free Fudge recipe is a simple, no-bake treat combining creamy peanut butter, rich coconut oil, and natural sweeteners to create a smooth, delicious dairy-free fudge. It’s perfect for those looking for a quick and satisfying dessert without the use of dairy, utilizing pantry staples and freezing to set.
Ingredients
Scale
Fudge Ingredients
- 1/2 cup coconut oil
- 1 1/4 cup peanut butter
- 1/3 cup maple syrup
- 1/4 cup cane sugar
- pinch of salt, plus more for topping
Instructions
- Prepare Baking Dish: Line an 8×8-inch baking dish with parchment paper to prevent sticking and make it easier to remove the fudge after freezing.
- Combine Ingredients: Add the coconut oil, peanut butter, maple syrup, cane sugar, and a pinch of salt into a medium saucepan.
- Heat and Whisk: Heat the mixture over medium heat, whisking frequently to ensure the coconut oil melts completely and the ingredients blend into a smooth mixture without lumps.
- Pour and Freeze: Pour the smooth mixture into the prepared baking dish, spreading it evenly. Place the dish in the freezer for at least 2 hours to allow the fudge to harden completely.
- Serve: Remove the fudge from the freezer and the parchment paper, trim the edges if needed. Cut into bite-sized pieces, sprinkle with additional sea salt for flavor contrast, then enjoy your dairy-free peanut butter fudge.
Notes
- Calories are per piece and are an estimation.
- Trader Joe’s unsalted peanut butter works well for this recipe but any smooth peanut butter can be used.
- Coconut sugar can be substituted for cane sugar and honey can replace maple syrup, though this may alter the flavor slightly.
Nutrition
- Serving Size: 1 piece
- Calories: 110
- Sugar: 7g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
