Healthy 4-Ingredient Peanut Butter Fudge
By: Sammi Haber Brondo | NYC Dietitian
I’m obsessed with this fudge. It’s such a perfect, satisfying sweet treat that’s also beyond easy to make. Plus, there are so many ways to mix it up too. Trust me, you’re gonna wanna keep a stash in your freezer!
I hate to do that blogger thing where you talk about a random memory before getting to the actual recipe but… I’m gonna do it. Growing up, my family would go up north to northern Michigan and, I don’t know why, but one of my favorite memories of going up there was getting fudge.
Okay, I do know why - because it’s delicious.
Honestly, looking back, I’m not sure if that specific town we were traveling to was known for their fudge, or if it was just especially good fudge, but either way, it was so delicious.
Have you ever been inside a shop where they make fudge?! Omg, the smell is AMAZING.
Anyway, all of this is to say that fudge is such an underrated dessert. And this one is delicious. And nutrient dense. And easy to make. And you’re gonna love it.
The recipe uses 4 main ingredients: peanut butter, maple syrup, coconut oil and almond flour. It’s pretty easy to swap around ingredients though based on what you have on hand, meaning there’s never an excuse not to make it :)
Technically, there’s a 5th ingredient here too: chocolate chips. You could skip them and just have the plain fudge. But, chocolate chip peanut butter fudge just hits different, ya know?
What I love about this specific fudge too is that it’s packed with protein and healthy fats from the peanut butter and almond flour, making each square pretty filling. And let’s be real, there’s nothing better than a dessert that tastes good and is also filling.
TOP TIPS
Peanut butter: Use a creamy peanut butter here. If you’re using an unsalted or natural peanut butter, you may want to add a pinch of salt. If you want to try another nut butter, cashew butter would also be delicious. Or, make this nut free by using sunflower seed butter.
Maple syrup: As always, you can do a simple 1:1 swap with honey. I tried it both ways and, although the taste is slightly different with each one, it’s delicious both ways.
Coconut oil: The coconut oil is a must. Because coconut oil hardens when cool, it really helps keep the texture and firmness of the fudge together.
Almond flour: If you don’t have almond flour, you can skip it. The almond flour helps to make the texture a bit less sticky, but isn’t 100% necessary. Or, you can swap it for oat flour. Do not use all purpose flour though - you can’t eat that stuff raw!
Chocolate chips: Look, this fudge would be delicious on its own, but there’s really never a time that peanut butter isn’t made better by chocolate chips. Trust me, add the chocolate chips. If ya wanna get crazy, you could also try adding chocolate chunks or even swirl in some melted chocolate. YUM.
Storage: Make sure to store these in the freezer. They’ll stay good for up to 1 month!
DID YOU TRY THIS RECIPE? MENTION @VEGGIESANDCHOCOLATE OR TAG #VEGGIESANDCHOCOLATE I’D LOVE TO SEE YOUR CREATIONS!
Healthy 4-Ingredient Peanut Butter Fudge
Ingredients
- 1 cup peanut butter
- 1/4 cup maple syrup
- 1/4 cup softened coconut oil
- 1/4 cup almond flour
- 1/3 cup chocolate chips
Instructions
- Line a 9x5 loaf pan with parchment paper.
- In a large bowl, combine peanut butter, maple syrup, coconut oil and almond flour. Mix well until smooth.
- Mix in chocolate chips, reserving some for the top of the fudge.
- Pour mixture into lined loaf pan, using a spatula to smooth on top. Add remaining chocolate chips to the top.
- Place in the freezer and let harden for at least 1 hour.
- Once fudge has hardened, remove parchment paper from the pan and cut into 8 squares. Eat immediately or store in the freezer.
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NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate