This No bake Chocolate Peanut Butter Fudge recipe is so easy to make! All you have to do is blend the ingredients together and freeze! It is a great dessert to make that is gluten free, dairy free, and refined sugar free. It is sweetened with maple syrup instead of any refined sugars. And there are only 5 ingredients total! I bet you have all of them in your pantry right now! The fudge is similar to a Reese’s cup, but much healthier for you!
I like to make a double batch of these so I can grab them out of the freezer when I need to. It is easy to grab one after lunch or dinner for a small chocolate fix that isn’t going to throw off my attempts at eating healthy. I am not going to give up on my chocolate! And you could easily switch out the peanut butter for almond butter if you wanted to make it a bit healthier.
This No bake Chocolate Peanut Butter Fudge recipe is also great for kids! My kids like helping me put all of the ingredients into the blender and playing with a few extra baking cups. They also won’t have to wait too long before they are ready to eat! And, if you need this recipe to be nut free you can always substitute Sunbutter instead of the peanut butter. I have tried this and it still tastes great. That way my kids can take them in their lunch to school. But make sure there is an ice pack in their lunch, otherwise they will start to melt a bit!
You will find the recipe below. Since this is a no bake recipe, there is no need to adjust for altitude! If you are looking for another no bake recipe check out my Easy Pumpkin Dip Recipe! It is also gluten free, dairy free and refined sugar free! Be sure to leave a comment if you try out the recipe or have any questions!
No Bake Chocolate Peanut Butter Fudge - GF, DF, RSF
- Blender or Hand Mixer
- Baking Sheet or Large Plate
- Small baking cups (cupcake liners)
- Piping Bag
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 1/2 cup peanut butter (can substitute for almond butter or sunbutter)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Melt the coconut oil in the microwave.
- Add the peanut butter, cocoa powder, maple syrup and vanilla to the blender.
- Pour in the melted coconut oil and blend. Only blend a short amount of time until the ingredients are just combined. If necessary you can hand mix to make sure everything is combined.
- On a baking sheet or a large plate spread out your small baking cups. This recipe should make about 18 cups.
- Fill the piping bag with the fudge mixture. You can use a large cup to hold the bag to make it easier to fill.
- Cut the bottom of the piping bag and start filling the baking cups about 3/4 of the way.
- Once they are all filled, transfer to the freezer for 30 minutes.
- After they have set, you can take them out and eat them, or store in the freezer in an airtight container. Will last 3-6 months in the freezer.