Vegan desserts don’t always get the spotlight they deserve, especially when people assume they’re complicated or lacking in indulgence. That changes fast with one bite of chocolate peanut butter fudge.
It’s rich, silky, packed with flavor, and – most importantly – ridiculously simple. You don’t need an oven, a candy thermometer, or even a ton of time. If you’re someone who loves peanut butter cups or secretly eats chocolate chips straight out of the bag, you’re going to feel at home with this one.
Let’s walk through exactly how to make a fudge that ticks all the boxes: vegan, no-bake, no weird ingredients, and still completely addictive.
No-Bake Vegan Chocolate Peanut Butter Fudge
Equipment
- 8x8 inch square baking dish
- Parchment paper
- Medium mixing bowl
- Silicone spatula or spoon
- Measuring cups and spoons
- Sifter optional, for cocoa powder
- Freezer or refrigerator
Ingredients
- 1 cup natural peanut butter
- 1/4 cup coconut oil
- 1/2 cup cocoa powder
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Prepare Your PanLine an 8x8-inch baking dish with parchment paper, leaving a bit of overhang on the sides. Lightly grease the pan first to keep the paper in place.
- Mix Wet IngredientsIn a medium bowl, stir together the peanut butter, melted coconut oil, maple syrup, and vanilla extract (if using) until smooth and fully combined.
- Add Dry IngredientsSift in the cocoa powder and add the sea salt. Stir everything together until the mixture is thick, glossy, and fudge-like. Fold in any optional add-ins now (nuts, marshmallows, etc.).
- Pour and SmoothPour the fudge mixture into the lined dish. Tap gently on the counter to settle it, and use a spatula to smooth the top.Sprinkle any toppings you'd like.
- Chill to SetPlace in the freezer for 1.5 to 2 hours until firm. Lift out using the parchment flaps, slice into squares, and store in the fridge (for up to 2 weeks) or freezer (for up to 3 months).
Video
Notes
Cooking Tips
- Room Temp Ingredients: Ensure the peanut butter and maple syrup are at room temp to avoid separation or grainy texture.
- Adjust Sweetness: Start with 1/3 cup maple syrup and taste the mix before adding more.
- For Firmer Fudge (Warm Weather): Add 1โ2 tbsp melted cocoa butter to help it hold better at room temperature.
- Nut-Free Option: Use sunflower seed butter instead of peanut butter.
- Coconut-Free Option: Substitute with vegan butter or cocoa butter, though texture may soften slightly.
Storage Tips That Work Well
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This fudge stays good in the fridge for 1-2 weeks, but it’s at its best texture-wise the first 4-5 days. The freezer will keep it fresh for a few months, though you’ll want to let it sit for 5-10 minutes at room temperature before eating so you don’t chip a tooth.
If you’re giving it away (and it makes a killer homemade gift), wrap the pieces individually in wax paper and place them in a cute tin or jar.
Why No-Bake Fudge Works So Well
No-bake fudge is all about smart ingredient pairing. You’re not trying to recreate traditional dairy-based fudge with plant-based milk and a chemistry experiment. Instead, you’re letting natural fats, sugars, and textures do the heavy lifting.
The peanut butter brings the richness. The coconut oil locks it all together. The cocoa adds deep chocolate flavor without needing to melt chocolate bars over a double boiler. And maple syrup? That’s the silky sweet glue.
A Few Things That Might Go Wrong (and How to Fix Them)
Fudge Won’t Set
- Too much maple syrup or your peanut butter was extra oily.
- Add a tablespoon more cocoa powder or a touch of almond flour, stir, and chill again.
Grainy Texture
- Sometimes cold maple syrup doesn’t mix well with coconut oil. Make sure everything’s room temp next time.
Too Soft at Room Temp
- That’s normal for coconut oil-based fudge. Keep it chilled if you want clean-cut squares.
Making It Allergy-Friendly
Need it nut-free? Go for sunflower seed butter. The flavor will be a bit earthier, but it still works.
Avoiding coconut? You can try vegan butter instead of coconut oil, though the texture might be slightly softer. A little melted cocoa butter can help re-firm it if needed.
Why It Works Without Dairy
The fat from peanut butter and coconut oil creates a melt-in-your-mouth richness that doesn’t need cream or butter. Cocoa adds depth without needing melted chocolate.
Maple syrup ties it together with moisture and sweetness. You’re not faking fudge here – you’re building it differently.
Good Times to Make It
- After-dinner treat
- Midweek pick-me-up
- Rainy-day kitchen project with kids
- Pre-holiday gift prep
- That time you bought a giant jar of peanut butter and need a reason to use it
Scaling the Recipe for a Crowd
The standard batch makes about 16 small squares. For a party, double it and use a 9×13-inch dish. Just be sure to chill it a bit longer – closer to 3 hours.
Final Thoughts
@sweetsimplevegan3-Ingredient Peanut Butter Fudge ๐ฅ๐ซ This vegan chocolate fudge recipe is as fuss-free as it gets! No candy thermometer, finicky ingredients, or complicated step-by-step instructions. All you need is 3 basic ingredients and 15 minutes to make this decadent treat. The hardest part is not eating it all the first day! โจ Find the full recipe + more on the sweet simple vegan blog, link in my bio โจโฌ L’amore dice ciao (From “La matriarca – The Libertine”) – Main Titles – Armando Trovajoli
If you’re trying to make more plant-based treats, or just want something fast and deeply satisfying, this fudge hits the mark. It’s rich without being over-the-top.
It’s easy to tweak to your taste. And it actually feels good to eat. No weird aftertaste. No regret halfway through. You don’t need to tell anyone it’s vegan.
Just pass the plate and let the silence say everything.