Dairy-Free Peanut Butter Fudge Recipe

I’ve got to share this fan-freaking-tastic Dairy-Free Peanut Butter Fudge Recipe that has quickly become a staple in my kitchen whenever I want something sweet, creamy, and utterly satisfying without any dairy. If you love the rich, comforting flavor of peanut butter but need or want to avoid dairy, this fudge is your new best friend. It’s easy to make, uses simple wholesome ingredients, and I guarantee you’ll be sneaking bites straight out of the freezer like I do!

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Ingredients You’ll Need

All the ingredients in this Dairy-Free Peanut Butter Fudge Recipe are straightforward and trustworthy. What I love is how these simple components come together for a creamy, rich fudge without the need for cream or butter.

• Coconut Oil: This is the magic that helps the fudge set up firm but still creamy; I always use virgin coconut oil for the subtle coconut aroma.
• Peanut Butter: Choose a natural-style peanut butter without added sugars or oils to keep the flavor pure and avoid separation.
• Maple Syrup: I find maple syrup adds a richer sweetness compared to honey and complements the peanut butter beautifully.
• Cane Sugar: Provides just enough crystalline sweetness to balance the fudge’s texture, but you can swap for coconut sugar if you want a deeper caramel note.
• Salt: Just a pinch in the mixture and a sprinkle on top brightens the flavors and cuts through the sweetness perfectly.

Variations

I’ve played around with this Dairy-Free Peanut Butter Fudge Recipe quite a bit, and I encourage you to make it your own—it’s a forgiving base for lots of tweaks.

• Nut-Free Version: Try swapping peanut butter for sunflower seed butter if you’re allergic to nuts; it works surprisingly well.
• Sweetener Swaps: I’ve used honey instead of maple syrup when I wanted a floral touch, though it slightly changes the flavor profile.
• Add-Ins: Crushed vegan chocolate chips, chopped peanuts, or a swirl of dairy-free chocolate spread add texture and a bit of flair.
• Chocolate Peanut Butter Fudge: Mixing in a couple tablespoons of cocoa powder gives a rich chocolatey twist that my family goes nuts for.

How to Make Dairy-Free Peanut Butter Fudge Recipe

Step 1: Prep Your Pan

Start by lining an 8×8-inch baking dish with parchment paper. This step is a game-changer—I used to skip it and then spend ages scraping fudge off the pan. The parchment makes removing your silky fudge a breeze once it has set.

Step 2: Warm and Whisk

Combine the coconut oil, peanut butter, maple syrup, cane sugar, and a pinch of salt in a medium saucepan over medium heat. Whisk frequently so nothing sticks or burns. When the coconut oil completely melts and the mixture is smooth, you’re ready for the next step. This part goes pretty quickly—don’t walk away!

Step 3: Chill and Firm Up

Pour your glossy fudge mixture into the lined baking dish, spreading it evenly. Pop it into the freezer for at least two hours to let it harden. Trust me, the freezer is best here because the fudge sets up perfectly firm but stays creamy when you bite in. I usually cover it loosely with foil or plastic wrap to keep any freezer odors at bay.

Step 4: Cut and Serve

Once firm, remove from the freezer and lift out the fudge using the parchment paper. Trim the edges if you want neat pieces (I always do) and cut into bite-sized squares. I like to sprinkle a bit more flaky sea salt on top just before serving to add a little crunch and brighten the flavors. Then, dig in!

How to Serve Dairy-Free Peanut Butter Fudge Recipe

Garnishes

I swear by sprinkling flaky sea salt on top just before serving—it’s a small addition that takes the flavor from good to unforgettable. Sometimes, I toss a few crushed roasted peanuts on top for extra crunch and a rustic look that always impresses guests.

Side Dishes

This fudge pairs beautifully with fresh fruit like sliced apples or strawberries for a refreshing contrast. I also enjoy it alongside dairy-free coffee creamers or a cup of bold black coffee—the bitterness rounds out the sweet, nutty fudge perfectly.

Creative Ways to Present

For parties or gifting, I love wrapping individual pieces in pretty parchment or wax paper tied with twine. Layering them in a decorative tin with sheets of parchment paper separating layers gives a lovely presentation. Another fun idea: drizzle melted dairy-free chocolate over the top for a marbled effect before chilling.

Make Ahead and Storage

Storing Leftovers

I store leftover fudge in an airtight container in the fridge between layers of parchment paper to keep pieces from sticking together. It keeps well for a week, though mine rarely lasts that long because it’s irresistible!

Freezing

Freezing works like a charm for this fudge—wrap individual pieces tightly or separate layers with parchment then keep in a freezer-safe container. When you want a treat, just pull out as many pieces as you want and let them thaw at room temperature for 10 minutes before enjoying.

Reheating

If your fudge feels too firm right out of the freezer, you can soften it slightly by warming briefly in the microwave for 10-15 seconds. Just be careful not to melt it—you want that perfect soft bite, not a runny mess!

FAQs

Final Thoughts

I absolutely love how this Dairy-Free Peanut Butter Fudge Recipe turns out every single time—rich, creamy, sweet, and just a little salty. It’s one of those recipes I always keep on hand for quick fixes, gifts, or a personal treat that feels indulgent but is totally doable. I hope you enjoy making it as much as I do, and that it brings a little peanut buttery magic into your kitchen and life!

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