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Maple Vanilla Four ingredient Peanut Butter Fudge made in the freezer is creamy, easy, and highly addicting. Minimal ingredients and time are required for this treat! Use any nut butter for this recipe. This is not your typical fudge recipe but, GIVE IT A TRY. This is much easier than your classic peanut butter fudge recipe. No baking required and ready within 20 minutes. You will love it I promise.
Your entire family is going to love this recipe, you can use any nut butter you prefer so if you have a peanut allergy in your home, feel free to use cashew, sunflower, or almond butter in place of peanut butter. There is actually no fudge in this recipe, and believe me you won’t miss it!
Why Make This Four Ingredient Peanut Butter Fudge.
It is EASY! Minimal ingredients and totally fool proof. You can play with the measurements a bit here and it will still taste delicious.
If you skip the coconut oil it will be harder to bite through but you can easily defrost it.
These are allergy friendly. Gluten-free, vegan and dairy free. You can swap ANY nut or seed butter in place of the peanut butter.
They are full of healthy fats to keep you satiated. I love them for a pre or post workout treat.
The Ingredients
Coconut oil. This keeps the peanut butter fudge from getting too hard in the freezer. It melts so quickly and easily that if you have it missed in, you can easily bite through the fudge as soon as it comes out of the freezer. You can certainly skip it but then your “fudge” will need to defrost for a bit before being enjoyed.
Peanut butter. The main ingredient doing all of the heavy lifting as far as flavor goes. Use any nut or seed butter you’d like if you are allergic. It is all tasty.
Maple Syrup. This is the sweeter for this peanut butter freezer fudge.
Vanilla Extract.
Salt & Cinnamon. These are optional!
Steps To Make This Peanut Butter Freezer Fudge.
I told you this was EASY and I didn’t disappoint. There are two easy steps here!
Step 1. Melt the coconut oil and mix all the ingredients together in a big bowl.
Step 2. Cover a bread tin with parchment paper and pour the mixture in. Sprinkle With salt and freeze! Viola – ready in 10 – 20 minutes for your enjoyment.
FAQs & Expert Tips.
No problem. Use ANY nut or seed butter you can safely enjoy
They already are! Use maple syrup over honey.
I prefer chunky – you do you boo!
They will last in your fridge for up to a month. I typically line a freezer safe container with the parchment paper I used and wrap the fudge up and seal it.
Related Recipes.
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Peanut Butter Fudge
Equipment
- parchment paper
- 8 x 4 loaf pan
Ingredients
- 1 cup Peanut Butter, *
- ½ cup melted coconut oil
- 2 tbs maple syrup
- 1 tsp cinnamon , optional
- ¼ tsp sea salt
- ½ Tsp Vanilla Extract , optional
Instructions
- Blend all of the ingredients in a medium size bowl with hand mixer. place parchment paper onto dish. Secure with clips on the sides if needed. Evenly spread mixture.
- Find a flat surface in the freezer to place dish and let it sit for about 15 minutes. Break apart when ready to serve and store in a plastic bag or leave wrapped up in he parchment paper for later on!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so good. One of my favorite desserts!
Peanut butter anything is so great. So this just takes it to a whole new level! Soooo Good!
Superb and even more so considering how easy it was to make! Best! Just like the author stated!
So happy you enjoyed this one. It is a family favorite!
Could you substitute almond butter in place of peanut butter?
Hi Angie! Yes you can substitute almond butter for the peanut butter. Cashew butter would also work great! Enjoy.
This is the greatest thing ever. Easy and delicious.
So glad you were able to make these at home and enjoy 🙂 !
Loved this recipe soooo much!! Made it last weekend for the first time (it’s all gone!), and making another batch tonight!! So good!
So happy to hear that! It is ALWAYS in our freezer throughout summer.
Would you supply the recipe for adding chocolate on the top?
Hi Midge! That recipe is on my instagram post only. But I copied and pasted it for you here.
For the chocolate – melt chocolate with 1 tbsp coconut oil in a double boiler. Pour over the top and freeze as the recipe suggests.