Chocolate Peanut Butter Fudge

When I became dairy free, I was afraid I would lose chocolate forever. But over time, I discovered brands of chocolate that didn’t contain milk, but most of them were pretty expensive. I’ve never been a huge fan of fudge, but this Chocolate Peanut Butter Fudge satisfies my cravings for a high fat, cocoa-driven treat that is easy to make and doesn’t break the bank.

In most fudge recipes, the high fat comes from milk or cream – from animal fat, which is generally regarded as less healthy for you. This fudge uses coconut oil which contains good saturated fat.

This fudge will be cheaper than most “regular” fudge you could make or buy. It’s about $3 to make 20 1-inch cubes, whereas if you buy pre-made fudge at your local bakery, it will be more like $10 for the same quantity.

It is also super easy to make! If you’re going to go homemade, just about all fudge recipes take at least an hour to make, and require special tools like a candy thermometer. This Chocolate Peanut Butter Fudge takes 10 minutes to whip up, 20 minutes in the freezer – and voila, you have a decadent sweet!

Read on to find out how to make this incomparable treat. 🙂

Line a loaf pan with cling wrap or parchment paper.

I prefer using cling wrap, that way you can remove the fudge from the loaf pan after it’s firm and store it. I also spray the cling wrap with cooking spray to help keep the fudge from sticking.

Melt 1/2 cup of Coconut Oil in a medium bowl. 

Coconut oil’s consistency changes depending on the temperature (above 79 degrees it turns liquid), so how warm or cool it is in your house will determine how long you need to heat it up for it to become a liquid.

There are a range of prices when it comes to coconut oil, and there are a couple reasons for the price differences. All coconut oils that I’ve seen don’t have any preservatives added, so the difference between organic and non-organic is slight, with pesticides being used on the non-organic, although research shows that no residue of said pesticides have been found. Another choice between coconut oils is unrefined vs. refined. Refined coconut oil goes through a filtering process which then removes a few nutrients but also things like insects and dust particles. Refined coconut oil has a milder coconut taste (and thus easier to put in recipes like this one), but unrefined has the full quantity of nutrients. I like to think of it as the difference between whole and 2% milk.

After your coconut oil is melted but not too hot, Add in 1/2 cup of Honey, 3/4 cup of Cocoa Powder, and 2 Tbsp. of natural Creamy Peanut Butter.

Depending on how dark you like your chocolate, you can use more or less cocoa powder. I usually just use regular baking cocoa, but if I want something really dark I’ll use Hershey’s Dark Chocolate cocoa powder.

We love Kroger’s Natural Peanut Butter! It’s not much more expensive than their regular peanut butter, but there is no added sugar, oils, or preservatives. If you like a little crunch in your fudge, you can use crunchy peanut butter instead of creamy.

Pour mixture into loaf pan. Drop 2 Tbsp. of Peanut Butter on top and swirl with a knife.

Make sure the mixture is not too hot when you drop the peanut butter on top, otherwise the peanut butter will melt and you won’t be able to swirl it. If you’re one of those people that likes your chocolate-peanut butter ratio more like a Reese’s cup, you can add more peanut butter to swirl in.

Freeze for 20 minutes. Cut into 1-inch squares.

After cutting into squares, you can remove your fudge from the loaf pan and wrap it up. Make sure to store it in the freezer, otherwise it’ll melt.

If you try this recipe out, let me know how it goes for you!

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