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
- 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
- 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.
I don’t like coconut. Is there something I can substitute for the coconut oil in this recipe? Thanks!
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!
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!
These are great! I am currently doing the 80 day obsession and these satisfy my chocolate cravings nicely.
Thanks for sharing! Do they keep long?
Yes! I keep mine in the freezer, but they don’t last long around here, lol!
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.
Yes – you would want to melt it.
Did you use natural peanut butter or jif/skippy? Thanks!
I use a natural, no stir peanut butter!
What peanut butter did you use? Natural or skippy/kid brands?
How many regular size cupcake liners does this recipe make?
That is the serving size? Just one?
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!