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4-Ingredient Chocolate & Peanut Butter Freezer Fudge (vegan & gluten free!)

Chocolate & Peanut Butter Freezer Fudge made with only 4 ingredients: peanut butter, coconut oil, maple syrup and cocoa powder! Gluten free, low carb & vegan.

Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins

cutting Peanut Butter Freezer Fudge into squares

Hello and welcome to stressville. Our house offer was accepted this weekend and we’re in the midst of coordinating inspections, lawyer fees and contracts. I’m really excited though and for the most part I’ve been handling it like I normally would aka baking all the things and forgetting all about my real world responsibilities.

Anyway, while I’m off in la la land (and possibly taking a few days off from blogging), I wanted to give you a recipe for HEALTHY fudge. It’s real, dreamy and also tastes like the real deal. Plus only 4 ingredients are involved!

Peanut Butter Freezer Fudge on marble next to a knife

Tell me: Have you ever had a dreamy healthy fudge before?

I’m not sure if you remember, but last year I made an amazing cake batter fudge made with cashew butter, coconut butter and a few other scrumptious things. It was basically my go to dessert all summer because it only took a few minutes to make… and devour.

This version calls for coconut oil instead of coconut butter. It’s simple to make and basically tastes like a peanut butter cup.

two stacks of Peanut Butter Freezer Fudge

I love that this recipe literally takes 5 minutes to make, then you’ll just stick it in the freezer until the fudge hardens a bit — usually this only takes about 10-15 minutes. Then boom! Dessert is served. A low sugar, high-protein treat that you’ll want to make every week. Promise.

Nom. Nom. Nom. Nom. Nom. Nom.

Kinda want to lick the screen right now, don’t you?

pyramid of Peanut Butter Freezer Fudge

If you make this recipe, please leave a comment below to let me know how it turned out for you. You can also tag #ambitiouskitchen on Instagram so I can see your creations! xo.

More healthy no bake treats to try:

No Bake Salted Tahini Cookie Dough Fudge

Paleo No Bake Cookie Dough Truffles

Salted Dark Chocolate Coconut Almond Protein Candy Bars

No Bake Superfood Brownie Energy Bars + video

Feel Good Vegan Cherry Cheesecake Bars

Chocolate Peanut Butter Freezer Fudge (vegan & gluten free!)

5 from 2 votes
Course Dairy Free, Dessert, Gluten Free, Grain Free, Healthy, Paleo, Vegan
Keyword peanut butter freezer fudge
Prep Time 15 minutes
Total Time 15 minutes
Serves 18
Layered Chocolate & Peanut Butter Freezer Fudge made with only 4 ingredients: peanut butter, coconut butter, maple syrup and cocoa powder! Gluten free, low carb & vegan!

Ingredients

  • For the peanut butter layer:
  • 3/4 cup creamy peanut butter
  • 1/4 cup melted coconut oil
  • 1 tablespoon pure maple syrup (or coconut palm syrup)
  • For the chocolate layer:
  • 3/4 cup creamy peanut butter
  • 1/4 cup melted coconut oil
  • 1 tablespoon unsweetened cocoa powder (or raw cacao powder)
  • 1 tablespoon pure maple syrup (or coconut palm syrup)
  • Optional: Coarse sea salt, for sprinkling on top

Instructions

  1. Line an 8x4 inch loaf pan with parchment paper (this makes it easy to remove the fudge from the pan later).
  2. To make the peanut butter layer: In a medium bowl mix together peanut butter, coconut oil and maple syrup. Mix until smooth.
  3. To make the chocolate layer: In a medium bowl, mix together peanut butter, coconut oil, cocoa powder and maple syrup. Mix until smooth and combined.
  4. Add the chocolate fudge layer to the loaf pan and spread evenly towards the sides. Tap the pan on the counter a few times to get any air bubbles out and also to help distribute the layer evenly. Freeze for 10 minutes.
  5. Next add the peanut butter layer on top. Use a rubber spatula to gently spread over the chocolate layer, towards the edges of the pan, being careful not to mix them. You can sprinkle sea salt on top if your PB doesn’t contain salt. Place in freezer for 15-10 minutes or until the fudge hardens.
  6. Once the fudge has hardened, remove from the pan and cut into 18 squares. Do not leave out at room temperature for more than 10 minutes at a time.
  7. How to properly store fudge: Place cut squares in a plastic container and freeze for up to 3 months.

Recipe Notes

*It’s best to use a peanut butter made with only peanuts and salt here, or an all-natural brand without additional additives.

Any nut butter should work to use as a replacement for the peanut butter. Although, it is best to use a drippy version.

I use a store bought coconut butter made with only shredded coconuts. See above in the paragraph for my recommended brands!

Nutrition
Servings: 18 squares
Serving size: 1 square
Calories: 150kcal
Fat: 12.5g
Saturated fat: 5.9g
Carbohydrates: 6.4g
Fiber: 2.5g
Sugar: 2.3g
Protein: 3.8g

Recipe by: Monique Volz // Ambitious Kitchen

Photography by: Sarah Fennel // Broma Bakery

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