This no-bake Chocolate Peanut Butter Fudge combines creamy peanut butter, pure maple syrup, and the rich, chocolate flavor of cocoa powder to make the most decadent, smooth and delicious homemade fudge. You only need one square to satisfy your sweet tooth!
Why We Love this Chocolate Peanut Butter Fudge
Our whole family loves fudge.. especially around the holidays! The creamy texture and decadent flavor is the perfect way to satisfy any sweet tooth. I wanted a recipe that offered that same decadence with healthier ingredients. And after much trial and error.. I finally found a winner! It’s made without any heavy cream, corn syrup or refined sugar, but it tastes just as rich and indulgent as its less healthy friends. I never want to feel like I’m missing out, especially where dessert is involved! And I’m happy to say, this fudge totally delivers on every front. It makes the perfect addition to any goodie plate. And I may or may not have hid some in the back of my fridge for whenever the craving hits. #noregrets
Ingredients for Chocolate Peanut Butter Fudge:
- peanut butter– we used creamy peanut butter, but you can use crunchy depending on what texture you want your fudge to have!
- chocolate chips– Lily’s chocolate is great if you want a dairy-free fudge.
- coconut oil– you can’t taste the coconut flavor at all, but because it solidifies when cold, you need it to give you the fudgy texture you’re looking for.
- cocoa powder– we used regular cocoa powder, but Dutch-Processed will give you an even more intense chocolate flavor.
- maple syrup– we found this to be the perfect sweetener because the mild flavor really complimented the chocolate and peanut butter flavors of the fudge!
How to Make Chocolate Peanut Butter Fudge:
- Line an 8×8-inch pan with parchment paper and lightly grease.
- Melt chocolate chips and coconut oil in a saucepan over low heat until completely melted.
- Whisk in peanut butter, cocoa powder and maple syrup until smooth.
- Pour into prepared pan.
- Chill until firm.
How to Make the Peanut Butter Swirl Topping:
The peanut butter swirl looks so pretty, and it couldn’t be easier. It also lets everyone know what kind of fudge of it is! While you can *technically* leave it off… don’t. 😉
- Melt the peanut butter and coconut oil together in a small bowl in the microwave. Whisk until smooth.
- Drizzle back and forth over the fudge, creating thick lines.
- Using the tip of the knife, drag it back and forth through the fudge in the opposite direction of the peanut butter drizzle.
Tips:
- Store in the fridge. They are fine at room temperature, but will soften as they warm.
- When you’re ready to cut into squares, let rest on the counter for 5-10 minutes for easier cutting.
- Cut into small squares. These are decadent, and a small piece is all you will need.
- You can skip the peanut butter drizzle and top them with sprinkles for a festive touch!
More Chocolate Recipes You’ll Love:
- Thick & Creamy Chocolate Mousse
- Chocolate Pomegranate Bark
- Double Chocolate Banana Cake
- Peanut Butter and Chocolate Chia Cookies
- Homemade Hot Chocolate
- Double Fudge Brownie Batter Protein Bites
Chocolate Peanut Butter Fudge
Ingredients
- 1/2 cup chocolate chips
- 1/2 cup coconut oil
- 3/4 cup peanut butter
- 1/2 cup cocoa powder
- 1/2 cup pure maple syrup
Peanut Butter Swirl
- 1 tablespoon coconut oil
- 2 tablespoons peanut butter
Instructions
- Line a 8×8 baking dish (for thinner fudge) or a 9×5 loaf pan (for thicker fudge) with parchment paper. Light spray the parchment with cooking spray.
- In a medium saucepan, melt chocolate chips and coconut oil together over medium/low heat. Whisk in peanut butter, cocoa powder and maple syrup until smooth. Remove from heat.
- Pour into your prepared pan.
Peanut Butter Swirl
- Melt together 2 Tbsp peanut butter and 1 Tbsp coconut oil in a small saucepan or in the microwave. Drizzle in a back and forth motion on top of the fudge in the pan. Use the tip of a knife or toothpick in a back and forth motion the opposite of how you drizzled it to swirl it in.
- Place in fridge for about 2 hours, or until firm. Remove from the fridge and lift the parchment out of the pan. Cut into 20 small squares. (you can cut them into bigger pieces if you want) Enjoy!
- Store in an airtight container in the fridge for up to a week.
Notes
- 3 cups coconut flakes
- 1 medium banana
- 2 ounces sprinkles