Dairy-Free Peanut Butter Chocolate Fudge (Easy, Creamy & No Bake)
Rich and indulgent yet refined sugar-free, gluten-free, and dairy-free, this Peanut Butter Chocolate Fudge is so incredibly easy to make. Made with only 4 ingredients, this delicious recipe is perfect for a last-minute holiday treat.
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Sometimes, our weekend road trips to Chattanooga or North Carolina result in a stop at Buc-ee’s. If you’ve been to a Buc-ee’s on a weekend, then you know it can be a sensory overload. There are BBQ brisket sandwiches, jerky, beaver nuggets, a plethora of gadgets, gizmos, clothes, and more all over the place. But what always gets me is their fudge. I try a nibble of a sample or two, as I am lactose intolerant.
To console myself, when I got home, I used to make myself a batch of dairy-free fudge. Usually, I would use coconut condensed milk or powdered sugar along with peanut butter, dairy-free semi-sweet chocolate chips, and coconut milk.
But, as my guy has been avoiding sugar, I have been experimenting with my recipe to try and come up with a fudge that was sugar-free, dairy-free, and delicious. And that is what you see here today.
What makes this recipe so good, for me
This Peanut Butter Chocolate Fudge is delicious. It is rich and creamy. It melts in your mouth. It is made with only 4 ingredients! And, it is so simple to make.
This fuss-free recipe does not require a stovetop or a candy thermometer. It requires just a microwave, a couple of bowls, and a spoon! The hardest part about making this no-bake, decadent chocolate peanut butter fudge is waiting for it to set!
If you happen to be avoiding dairy, cutting back on sugar, and want a foolproof dairy-free and refined-sugar-free fudge recipe that works every time, this one might become one of your favorite treats.
Depending on the type of chocolate used, this fudge could also be classified as a vegan chocolate peanut butter fudge. With that said, this recipe is also easily customizable to fit your dietary preferences.
Ingredients
The 4 pantry-staple ingredients are:
- Peanut Butter
- Coconut Milk
- Chocolate Chips (dairy-free and sugar-free)
- Monkfruit sweetener or any zero-calorie sweetener you prefer.
How to Make this Dairy-Free Peanut Butter Chocolate Fudge
Step 1: Prep the coconut milk
The night before I make a batch of fudge, I put a can of coconut milk in the fridge. As that coconut milk cools, the liquid separates from the fatty coconut. Then, when I use it, I discard the liquid and place the solid coconut in a microwave-safe bowl and microwave it for 10-20 seconds. Then, I stir it with a spoon or spatula until the mixture is completely smooth.
Step 2: Add the peanut butter
Creamy peanut butter at room temperature works best for this recipe. Add this to the warmed coconut and stir well. Then, add in the sweetener and stir.
Step 3: Prep the pan
Line a small baking dish (I use this 6 x 6-inch dish) or glass container with plastic wrap or parchment paper.
Step 4: Melt the Chocolate
Add the chocolate to a separate microwave-safe bowl, and microwave it at 30-second intervals until it melts. It usually takes me two turns if I am using a dairy-free or sugar-free chocolate. It usually only takes 30 seconds if I use milk chocolate. Remove it from the microwave and add 2 tablespoons of peanut butter. Then stir this mixture well.
Step 5: Assembly
Pour the peanut butter coconut layer into the parchment or plastic-lined baking dish. Then pour the chocolate layer into the pan. Use a toothpick and swirl the two layers so the chocolate and peanut butter swirl together to make this fudge look as pretty as it tastes.
Step 6: Set the Fudge
Refrigerate this fudge mixture for 2-3 hours, or until firm. Once set, using a sharp knife, slice into squares and enjoy.
Recipe Tips
- Use full-fat coconut milk. Light coconut milk won’t set properly.
- Maple syrup and honey also impede this fudge from setting, so only use a granulated or powdered sweetener.
- Use room-temperature peanut butter for easier mixing
- Store in the refrigerator for the best texture. This fudge softens at room temperature, so keep it chilled until serving.
Storage
This fudge is best stored in an airtight container in the refrigerator. Stored this way, it should be good for up to 7 days.
Variations
Make it Keto
A keto version of this fudge can be made by using keto chocolate chips, like these. Also, be sure to use a natural peanut butter that is made without added sugar and a zero-sugar sweetener.
Make it vegan
This recipe can be made into a vegan fudge one by using vegan chocolate chips like these. Also, make sure that the peanut butter you use is vegan.
Make it more flavorful
For an added kick of flavor, add in a 1/4 teaspoon of salt and 1 teaspoon of vanilla bean paste. If you can get your hands on some Trader Joe’s bourbon vanilla paste, that would add an amazing layer of flavor to this fudge recipe.
Frequently Asked Questions
Yes, almond butter can be used as a substitute for peanut butter in this recipe, although the texture will be slightly softer. In fact, cashew butter or any other mild nut butter could also be used instead of the peanut butter.
No. The coconut milk adds creaminess without imparting a strong coconut flavor to this fudge.
Yes, the chocolate layer can be left out entirely. And, if you are using this peanut butter, this recipe would result in a delicious vegan peanut butter fudge.
Yes, this fudge can be frozen. After it is chilled and set, slice it into squares. The PB chocolate fudge squares can be stored in an airtight container in the freezer for up to 2 months.
A Quick Look At This Recipe
- This fudge is luxuriously creamy, not chalky in texture.
- It is firm enough to slice, yet it melts in your mouth. Literally! Seeing it’s made with coconut milk, and coconut milk doesn’t fare well outside of a cold environment.
- This is a fuss-free, no-bake recipe that results in 12 pieces of fudge, with each fudge square having 140 calories.
- This is a dairy-free, refined sugar-free dessert that is perfect for sharing or gifting at your holiday gatherings around this Christmas, Hanukkah, Kwanzaa season, Valentine’s Day, or any time you have a craving for dairy-free fudge!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. Love this recipe? Then, if you feel so inclined, buy me a coffee to say thanks!
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Ingredients
- 2/3 cup full-fat coconut milk
- 1/2 cup + 2 tbsp. peanut butter (I used Peanut Butter & Company's Smooth Operator PB)
- 1/4 cup Monkfruit sweetener
- 1/2 cup chocolate chips
Instructions
- The night before making a batch of fudge, put a can of coconut milk in the fridge.
- When ready to make this, open the can of coconut milk, discard the liquid and place the solid coconut in a microwave-safe bowl. Microwave it for 10-20 seconds. Then, stir it with a spoon until the mixture is completely smooth.
- Add the peanut butter to the warmed coconut and stir well.
- Then, add in the sweetener and stir.
- Line a small baking dish (I use a 6 x 6-inch dish) or glass container with plastic wrap or parchment paper.
- Add the chocolate to a separate microwave-safe bowl, and microwave it at 30-second intervals until it melts. Remove it from the microwave and add 2 tablespoons of peanut butter to the melted chocolate. Then stir this mixture well.
- Pour the peanut butter coconut layer into the parchment or plastic-lined baking dish.
- Then pour the chocolate layer into the pan.
- Use a toothpick and swirl the two layers so the chocolate and peanut butter swirl together to make this fudge look as pretty as it tastes.
- Refrigerate this fudge mixture for 2-3 hours, or until firm.
- Once set, using a sharp knife, slice into squares and enjoy.
