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A stack of smooth, square-cut no-bake vegan chocolate peanut butter fudge pieces on a white plate

No-Bake Vegan Chocolate Peanut Butter Fudge

Vegan desserts often get overlooked — but this no-bake vegan chocolate peanut butter fudge proves they deserve center stage.
It’s rich, silky-smooth, and completely indulgent without the need for an oven or complicated steps.
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Prep Time 10 minutes
Chill Time 2 hours
Course Dessert
Cuisine Vegan
Servings 16 squares
Calories 130 kcal

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 Pan
    Line 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.
    A baking tray lined with parchment paper, with a roll of parchment resting on the edge
  • Mix Wet Ingredients
    In a medium bowl, stir together the peanut butter, melted coconut oil, maple syrup, and vanilla extract (if using) until smooth and fully combined.
    A hand holds a measuring cup of melted coconut oil above a bowl of peanut butter on a marble countertop
  • Add Dry Ingredients
    Sift 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.).
    A whisk rests in a glass bowl filled with peanut butter, coconut oil, maple syrup, and vanilla extract before mixing
  • Pour and Smooth
    Pour 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.
    A person uses a blue spatula to mix a thick fudge mixture in a glass bowl on a marble surface
  • Chill to Set
    Place 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).
    Sliced vegan chocolate peanut butter fudge with a chocolate drizzle sits on a marble surface, ready to serve

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 1–2 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.
Keyword Dairy Free, Gluten Free, No Bake Fudge, Peanut Butter, Vegan Dessert