Chocolate Peanut Butter Freezer Fudge

Chocolate Peanut Butter Freezer Fudge Recipe

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

1/2 cup natural peanut butter (or any nut/seed butter)
1/4 cup coconut oil
3 tablespoons cocoa powder (or cacao)
2 tablespoons honey (optional to taste)
1/2 teaspoon vanilla extract
pinch salt (only if using unsalted peanut butter)

Add all ingredients to food processor and process until just combined. Scoop mixture into a parchment paper lined dish or into silicon molds. The size of the dish will affect the thickness of the fudge so use a smaller pan/container if you want thick chunks and larger pan for thin fudge. Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you’d like.

Freeze for 30-60 minutes (or until firm). Remove from freezer and cut fudge into squares of whatever size you’d like. Return to freezer until ready to eat.

Recipe submitted by Jacqueline, Atlanta, GA

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Published on June 17, 2013

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4 Comments

mariarecipes March 16, 2016 at 2:44 pm - Reply
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Can I just leave out the coco powder?
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Susie Q March 30, 2014 at 10:17 am - Reply

I made this on 3 29 14 for dinner as my Mom was visiting. My husband loved his grandmother’s peanut butter fudge so I made this in his honor. Other than accidentally adding and extra teaspoon of honey, I made it per the recipe. It was a huge hit. Highly recommend. As with all this coconut oil based fudge recipes. they melt very fast. So warn your guests to eat up!

Wendy R July 9, 2013 at 4:08 pm - Reply

I made this recipe yesterday with a few substitutions, and it is DELICIOUS! I ate half of the batch last night :) I used Sunbutter creamy sunflower seed butter instead of peanut butter. I also omitted the honey and used 18 drops of NOW “Better Stevia” French Vanilla Stevia liquid. I look forward to making this again, with silicone molds! :D

Here is some nutrition info if you use the Sunbutter I mentioned, the stevia I mentioned instead of honey, Hershey’s Natural Unsweetened Cocoa powder and cut it into 16 squares:

1 serving: Cal 85, Carb 2g, Fiber 1g, Fat 8g, Protein 2g

Marianne June 17, 2013 at 3:05 pm - Reply

I started out my day by tring to make some home made coconut cream using coconut flakes.  I found a recipe on the internet.  I decided to make a small amount in case it didn’t work right the first time and it didn’t.  Not one to waste food, I make this Fudge and mixed in what was probably equal to 1/4 cup of blended coconut flaxes and oil to the original recipe rather than throw it out.  As my flakes didn’t blend down completely from the other recipe, this fudge was great but had a slightly crunchy taste.  It reminded me of a Nestle’s Crunch bar….except healthier.  I will definitely make this again.  Great recipe.  It came out well.

Chocolate Peanut Butter Freezer Fudge