Healthy Chocolate Peanut Butter Fudge is a gluten and dairy free fudge recipe perfect for the Holidays, or any time of year! Make it as a gift for coworkers or friends, or serve it alongside your favorite Holiday cookie platter! This post contains affiliate links for products I’m obsessed with.
Since my little guy is gluten and dairy free, I am always on the look out for treats and desserts that he can have, especially around the holidays.
And one of my favorite treats at Christmas is homemade fudge.
When I first started teaching, because I really couldn’t afford gifts for all of my co-workers, I used to make Rachel Ray’s 5 Minute Holiday Fudge Wreath and bring it in to share at our last team meeting before Winter break. It’s a great recipe if you have never tried it, but it’s not exactly clean and definitely not dairy free.
It turns out, it’s super simple to make a healthy, clean, and dairy-free fudge that is also free from refined sugars or any other processed ingredients. I looked at several different recipes to get ideas, and found this one from The Nourishing Gourmet to be very helpful.
This recipe is so easy, my daughter essentially made it by herself (hence our messy photos). All you have to do is melt some coconut oil, stir in cocoa powder, maple syrup, vanilla, and – our favorite part – some creamy peanut butter.
Then we poured the chocolaty deliciousness into a cupcake pan with liners for easy portion control and sprinkled on some sea salt. I actually think next time I will make use of my mini cupcake pan!
We were impatient, so we put our fudge in the freezer to set, but I actually prefer the texture when it is stored in the refrigerator. It’s amazing how smooth and creamy this fudge is…and with the addition of peanut butter, it really tastes like a peanut butter cup! If you prefer your chocolate and peanut butter layers to be separate, definitely try my Healthy Copycat Mini Reese’s Peanut Butter Cups recipe!
While I wasn’t looking, my daughter dumped sprinkles all over the set fudge which I ended up having to brush off. But I like her idea. Next time, we will decorate before the fudge is set.
These would make a yummy homemade gift if you need a last minute idea…especially since you probably have all of these ingredients in your pantry already, which is always a bonus.
If you give these a try, let me know what you think!
Looking for other Holiday desserts? Try one of these-
The Yummiest Gluten and Dairy Free Christmas Cookies
Healthy Instant Pot Brown Rice Pudding
Easy Chocolate Macaroons (Allergy Friendly)
Chocolate Coconut “Mounds” Cups
Enjoy this Chocolate Peanut Butter Fudge Recipe!
Healthy Chocolate Peanut Butter Fudge
Ingredients
- 1/2 cup coconut oil softened
- 1/2 cup unsweetened cocoa powder
- 1/2 cup smooth peanut butter
- 1/3 cup maple syrup
- 1/2 teaspoon vanilla extract
- Sea salt
Instructions
- Mix coconut oil, cocoa powder, peanut butter, maple syrup and vanilla extract until smooth.
- Pour into lined cupcake tins or into a pan lined with parchment paper.
- Sprinkle the top of your fudge with sea salt
- Refrigerate (about 30 minutes) or freeze (about 10 minutes) until set.
Notes
Nutrition
Lisa says
A great yellow ‘treat’ swap recipe! My husband loves them and has no idea I use coconut oil…
Nancylynn says
Thank you Lisa! Love sneaking in those ingredients too!
Jamie says
I don’t like coconut. Is there something I can substitute for the coconut oil in this recipe? Thanks!
Nancylynn says
This recipe is going to work the best with coconut oil because of the fact that coconut oil solidifies at room temp and when cold. So, for people who don’t like coconut, I always suggest using refined coconut oil to eliminate a coconut flavor. Hope that helps!
Joyce says
Oh, wow! This fudge is so good! It turned out so smooth and creamy! I’m a chocoholic on the 21 Day Fix plan and this is a great treat swap! Thank you!
Lily says
These are great! I am currently doing the 80 day obsession and these satisfy my chocolate cravings nicely.
Vanessa says
Thanks for sharing! Do they keep long?
Nancylynn says
Yes! I keep mine in the freezer, but they don’t last long around here, lol!
Suzanne says
These look so good! What a fun treat to keep a stash of for when you need a candy fix!
Nathan Greathouse says
Did you melt your coconut oil? I tried this twice and it didn’t smooth out to where I could pour it.
Nancylynn says
Yes – you would want to melt it.
Stephanie says
Did you use natural peanut butter or jif/skippy? Thanks!
Nancylynn says
I use a natural, no stir peanut butter!
Stephanie says
What peanut butter did you use? Natural or skippy/kid brands?
Jolinda says
How many regular size cupcake liners does this recipe make?
Nancylynn says
6-8 🙂
Hope says
That is the serving size? Just one?
Nancylynn says
I would say 1 large cup (they are rich!) or 3 mini cups
Natalie Bonello says
Can the maple syrup be swapped with raw honey?? Thanks!
Nancylynn says
Absolutely!