I bet you’re as busy as I am right now, so let me cut to the chase: FREEZER FUDGE! Just look at those swirls. This fudge is remarkably easy to make (no cooking required!). It only needs one hour in the freezer to set those luscious chocolate peanut butter dips and turns. You can’t tell yet, but this fudge has more peanut butter flavor than chocolate. Delicious.
This fudge is vegan, since it calls for coconut oil instead of butter, and naturally sweetened with maple syrup (or honey, which is not vegan). Correct me if I’m wrong, but I believe this fudge qualifies as paleo as well. (Correction: it’s paleo if you use almond butter instead of peanut butter.)
The only downside is that this fudge must be served cold or it will lose its shape. That’s because it’s made with coconut oil instead of butter, which is liquid above 76 degrees. Happy holidays!
Chocolate Peanut Butter Swirl Fudge
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 32 pieces of fudge 1x
- Category: Dessert
Easy chocolate peanut butter freezer fudge! The beautiful swirled pattern on top makes this healthier, naturally sweetened fudge look amazing. Keep in mind that this fudge needs to stay cold to retain its shape, so serve it right from the freezer. Since the recipe uses coconut oil instead of butter, it’s vegan as well as gluten free and paleo friendly. Recipe yields one 9×5-inch pan of fudge. I sliced mine into 1″ square shapes (yielding about 32 pieces), since a little piece of this fudge goes a long way!
Peanut butter fudge
- 1 ½ cups (packed) peanut butter (or almond butter, for paleo/peanut-free version)
- ⅓ cup melted coconut oil
- ¼ cup maple syrup or honey
- ¼ teaspoon salt
- ½ cup reserved peanut butter fudge
- ¼ cup cocoa powder
- 1 tablespoon melted coconut oil
- 1 tablespoon maple syrup or honey
- Dash of salt
- First, line the base of a 9×5-inch pan with one long piece of parchment paper, cut to fit neatly across the base but long enough to run up the short sides by about 1 inch.
- In a medium mixing bowl, combine 1 ½ cups peanut butter, ⅓ cup melted coconut oil, ¼ cup maple syrup or honey and ¼ teaspoon salt. Whisk until thoroughly blended. Reserve about ½ cup of the mixture, then pour the remaining mixture into the prepared pan. Use a spatula to distribute it evenly over the parchment paper.
- Transfer the reserved ½ cup peanut butter mixture back into the mixing bowl. Add ¼ cup cocoa powder, 1 tablespoon coconut oil, 1 tablespoon maple syrup or honey and a dash of salt. Whisk until thoroughly blended.
- Use a spoon to dollop chocolate fudge onto the peanut butter fudge in the pan. Repeat until all of the chocolate mixture is in the pan, then drag the tip of a butter knife through the pan in a curving zig-zig pattern to make pretty swirls. Cover the top of the pan with plastic wrap and place in the freezer to firm up for at least 1 hour.
- Use a sharp knife to slice the fudge into small, 1″ pieces. Serve the fudge chilled or straight from the freezer, as these will melt quickly at room temperature. Store pieces of fudge in an airtight container in the refrigerator for up to two weeks or the freezer for up to two months.
Recipe adapted from two lovely ladies’ freezer fudge—Megan Gilmore‘s almond butter freezer fudge in her cookbook, Everyday Detox, and Angela Liddon’s chocolate-drizzled variation of Megan’s fudge at Oh She Glows.
Change it up: You can substitute butter (which is not vegan!) for the coconut oil, or substitute almond butter for the peanut butter. I’m sorry, I’m not sure how to make this recipe entirely nut free.
▸ Nutrition Information