This is the best no bake peanut butter fudge recipe — simple, creamy, and ready in minutes. Made with peanut butter, coconut oil, maple syrup and a touch of coconut sugar, this fudge is easy to prepare and requires only a few minutes of hands-on time. It’s naturally vegan, dairy-free and gluten-free.
If you enjoy effortless no-bake desserts like peanut butter mousse and cookie dough bites, you’ll love this fudge. It’s an ideal treat when you’re short on time but still want something impressive to share. The texture is silky and the peanut butter flavor is rich and satisfying.
Why you will love this fudge:
- Delicious flavor and texture: sweet, smooth, rich and creamy, with a decadent peanut butter finish.
- Fast and fuss-free: made from scratch in minutes with just five minutes of hands-on work and no candy thermometer required.
- Diet-friendly: dairy-free, gluten-free, refined sugar free and vegan.
- Lighter on sugar: this version uses less sugar than many traditional fudge recipes and contains no marshmallows, condensed milk or powdered sugar.
Ingredient notes:
Use the recipe card below for exact measurements. Key ingredient tips:
- Peanut butter — choose smooth, unsweetened natural peanut butter. Avoid sweetened or crunchy varieties for the best texture and flavor.
- Maple syrup — provides natural sweetness while keeping this recipe refined-sugar free.
- Coconut oil — crucial for the fudge to set and hold its shape; don’t substitute with liquid oils.
- Coconut sugar — adds extra sweetness with a subtle caramel note; brown sugar can be used as an alternative.
Recipe variations and add-ins:
- Chocolate peanut butter fudge: stir in chocolate chips after removing the mixture from the heat, then transfer to the pan.
- Nut-free alternative: swap peanut butter for smooth cashew, almond or sunflower seed butter.
- Finish with sea salt: a sprinkle of coarse sea salt on top enhances the sweet-salty contrast.
How to make no bake peanut butter fudge:
Step 1
Place a medium saucepan over low heat and add the coconut oil. Warm gently until the oil has melted.
Step 2
Add the coconut sugar to the melted coconut oil and stir over low heat until the sugar dissolves and the mixture is smooth.
Step 3
Remove the pan from the heat and stir in the peanut butter, maple syrup, vanilla and a pinch of salt until the mixture is smooth and creamy.
Step 4
Transfer the peanut butter mixture to an 8″ x 8″ pan lined with parchment paper or a silicone baking pan. Smooth the top and, if desired, sprinkle with coarse sea salt.
Step 5
Freeze for about 60 minutes, until firm. Remove from the pan, cut into squares and enjoy. Store chilled to keep the texture firm.
Top tips:
- Stir well: make sure there are no lumps when heating the ingredients so the fudge is perfectly smooth.
- Use a sharp knife: chill well and slice with a sharp knife for clean squares.
- Serve chilled: take the fudge from the fridge shortly before serving; it will soften at room temperature.
No bake peanut butter fudge FAQs:
No. This recipe uses maple syrup and coconut sugar, so it is not keto or low-carb.
Not as written, since peanuts are excluded on some paleo plans. Use almond, cashew or sunflower butter to make a paleo-friendly version.
Store in the fridge in an airtight container for up to 7 days. Freeze for up to 3 months in a freezer-safe container.
Other dessert recipes you will love:
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Easy Orange Chocolate Fudge (no bake)
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No Bake Peanut Butter Chocolate Rice Krispie Treats
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Easy Chocolate Peanut Butter Cereal Bars
-
No Bake Peanut Butter Pretzel Bars
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Recipe
No Bake Peanut Butter Fudge
Equipment
- Large bowl
- 8″ x 8″ pan (lined with parchment) or silicone pan
- Small saucepan
Ingredients
- 3/4 cup coconut oil
- 1/4 cup coconut sugar
- 1 cup smooth, unsweetened peanut butter
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- Pinch sea salt
Instructions
- Place a medium saucepan over low heat and add the coconut oil.
- When the coconut oil has melted, add the coconut sugar and stir until it dissolves.
- Remove from heat and whisk in the peanut butter, maple syrup, vanilla and a pinch of sea salt until smooth.
- Pour the mixture into an 8″ x 8″ pan lined with parchment or into a silicone pan. Smooth the top and add flaky sea salt if desired.
- Freeze for about 60 minutes, until firm. Cut into squares and store chilled.
Notes
- Store in the refrigerator in an airtight container for up to 7 days. Freeze for up to 3 months.
- Be sure to use smooth, unsweetened peanut butter for the best texture.
- Nutritional values are estimates and will vary with the ingredients used.
Nutrition (per serving)
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Carbohydrates: 13 g
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Protein: 4 g
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Fat: 18 g
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