This coconut oil peanut butter fudge is a delicious plant-based dessert. My favorite thing about it? Aside from the fact that it is extremely easy to make, it keeps well in the freezer for weeks. They kind of remind me of Perfect Bars (a much cheaper version).
Note: If you are having a hard time finding the coconut butter that this recipe calls for, know that you can make your own at home! This one ingredient recipe is a great resource.
Table of Contents
Ingredients
- creamy peanut butter – Use whatever nut or seed butter you like. Cashew butter or sunflower seed butter would also be great here! I would recommend choosing a variety that is lower in salt so that you can control the saltiness of your coconut oil peanut butter fudge bars.
- coconut butter – Coconut butter (also known as coconut manna) can be found at many grocery stores. If you don’t have access to it, see my note below about how to make your own at home.
- coconut oil – When added to foods and cooled, the saturated fat in coconut oil allows for solidification.
- honey – Use whatever liquid sweetener you like! I have made this recipe using both honey and maple syrup.
- vanilla extract – Is it a dessert recipe without it?
- cinnamon – Just a dash is all you need.
- flaky sea salt – Remember to taste your batter before adding salt to determine how much, if any, you want to add.
- mini chocolate chips – I think that mini chocolate chips are the perfect size for this recipe because the bars end up being on the smaller side. As usual, use whatever you have on hand. You could always shave or chop up a chocolate bar, too.
Make this Coconut Oil Peanut Butter Fudge Your Own
Don’t want to use peanut butter? Maybe you have an allergy or just happen to have almond butter on hand. Swap in any nut or seed butter that you like. Keep in mind that if you use a sweetened variety, you may want to use less liquid sweetener in your bars.
I chose to stir in mini chocolate chips, but you can use whatever add-ins sound good to you! Some ideas: dried cranberries, dried cherries, coconut flakes, nuts or seeds, and any other kind of chocolate you have on hand.
Another change you could make to this recipe is swapping in almond extract for vanilla. You might want to cut the measurement down to 1/2 of a teaspoon as almond extract is pretty potent.
Coconut Oil Peanut Butter Fudge
Ingredients
- 1 cup creamy peanut butter
- 3/4 cup coconut butter may be labeled coconut manna
- 1/4 cup coconut oil melted
- 2 tbsp honey, maple syrup, or agave
- 1 tsp vanilla extract
- dash cinnamon
- pinch flaky sea salt
- 1/2 cup mini chocolate chips
Instructions
- Line a 9×5 inch loaf pan (or any other small pan that you have) with parchment paper. If you have binder clips, you can use them to secure the paper to the sides of the pan.
- In a medium-sized bowl, combine peanut butter, coconut butter, coconut oil, honey or other liquid sweetener of choice, vanilla extract and cinnamon. Once combined, stir in chocolate chips.
- Pour batter into loaf pan. Taste your batter and if you think they could use a bit of flaky sea salt, add a sprinkle to the top. Freeze for about 20 minutes or until solid.
- Slice into about 16 fudge bars and enjoy! These bars will keep in an airtight container for several weeks in the freezer. Remember that these will start to soften and eventually melt when left out, so keep them in the freezer until you are ready to serve.
Looking for more dessert recipes? Take a look at my recipe archives.
If you make these bars, share with us in the comments below if you make any tweaks to the recipe!
