This rich and delicious Easy Chocolate Peanut Butter Fudge is so sweet and scrumptious that you’ll never believe it’s clean-eating. Not only that, but it’s also both gluten and dairy-free, and has no refined sugar! If you are vegan, add it to your candy repertoire. Keto followers, this fudge recipe fits right into your diet.
Fudge is a favorite with so many, not just at holiday time but all year round. I have always had an affection for fudge. I mean, how can you not, right?
Well, this year, I thought it’d be neat to try my hand at my own fudge. So, when Fudge won my latest poll for “Which Holiday Treat Should I Make?” I was super excited.
Now, I have a hard time imagining fudge without any type of chocolate, so I decided to make Chocolate Peanut Butter Fudge to get the best of both worlds.
And, just in case you were wondering, Chocolate + Peanut Butter = Awesome, but I’m sure you already knew that.
WHAT’S THE BEST HEALTHY CHOCOLATE FOR EASY CHOCOLATE PEANUT BUTTER FUDGE?
Not all chocolate is created equal, and many have unnecessary added ingredients that are not clean-eating. In general, the darker a chocolate is, the less sugar it contains. Here are some tips for what to look for to get the healthiest chocolate for your fudge:
- The higher the cacao percentage, the better. Think, at the very minimum, 65% and then it gets higher in nutritional benefits (antioxidants, for example), the higher it goes.
- Avoid milk chocolate, as this is typically very low in cacao percentage.
- Avoid added sugars, including artificial sugars, like splenda and sucalose.
- Buying organic (and fair trade, too) is always a great idea, though it’s not as important as locating the unnecessary ingredients, as far as clean eating is concerned.
So, go ahead and indulge your craving for this decadent treat. And remember, when shopping, look for chocolate that leaves out unnecessary ingredients, like trans fats, added sugar, and artificial flavorings.
WHAT IS THE BEST WAY TO MELT THE CHOCOLATE CHIPS FOR EASY CHOCOLATE PEANUT BUTTER FUDGE?
Well, there are two tried and true methods: stovetop or microwave.
- Stovetop Method: The secret to the stovetop method is to use a good quality saucepan that holds the heat evenly. Stirring frequently as the chocolate chips melt is essential for a uniform melt.
- Microwave Method: When heating up your chocolate chips in the microwave, use a heavy glass bowl. Remember, the bowl will heat up, so handle it with oven mitts. To melt the chocolate, remove the bowl from the microwave and stir about every ten seconds. Continue until the chips are almost melted and then give them a thorough stirring as the last step.
In both cases, remember that the chocolate will harden quickly, so be ready to use it right away.
IS EASY CHOCOLATE PEANUT BUTTER FUDGE PALEO?
No, this recipe as it stands, is not Paleo. Peanuts are legumes so that eliminates them as part of the paleo diet. However, this sweet and delicious recipe is easily changed to a decadent Paleo-friendly treat by using almond butter or cashew butter in place of the creamy natural peanut butter.
IS THIS FUDGE VEGAN?
As written, this fudge is completely vegan – just be sure to look for dark chocolate that contains no milk products, and you’ll be good to go!
CAN I FREEZE EASY CHOCOLATE PEANUT BUTTER FUDGE?
This sweet dessert can definitely be frozen! Store in an airtight container in the freezer for up to 3 months. When you are ready to use it, allow it to thaw a few minutes at room temperature. If you do have any leftovers, these yummy bite-sized pieces can be kept in the refrigerator for up to two weeks.
This fudge is incredibly easy to make.
The final product comes out moist, creamy and full of peanut butter flavor that is wonderfully complemented as only dark chocolate can do.
MORE HEALTHY CHOCOLATE SWEET TREATS
Feel like channeling your inner chocolate? I always say there is no such thing as too much! If you are looking for clean-eating tasty treats, try these:
- Dark Chocolate Peanut Butter Cups
- 3 Ingredient Pistachio Dark Chocolate Bark
- Dark Chocolate Covered Coconut Bites
- Chocolate Chip Peanut Butter Raw Edible Cookie Dough Bites
So, I am sure you will agree that this recipe is easy to put together, yet oh, so delicious. Thanks again for all your input on this…I hope you like it!
This Easy Chocolate Peanut Butter Fudge requires just 6 ingredients and is so creamy and decadent, you’d never guess it’s clean-eating, keto, vegan, and free of refined sugar!
- 2 cups dark chocolate chips look for 70% cacao or higher
- 1/2 cup natural peanut butter creamy
- 1 tbsp pure maple syrup
- 1/4 cup coconut oil
- 1/2 tsp pure vanilla extract
- 2 cups natural peanut butter creamy
- 2 tbsp coconut oil
- 1/3 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1/4 tsp sea salt
Line an 8x8-inch baking pan with parchment paper, and set aside.
To make the chocolate layer, first heat a saucepan over medium-low heat. Add the chocolate chips, peanut butter, pure maple syrup, and coconut oil to the saucepan. Cook, stirring frequently, until chocolate is fully melted and mixture is mixed well.
Once creamy, remove from heat and stir in vanilla.
Transfer the chocolate mixture to the prepared baking pan, and spread the melted chocolate mixture over the bottom of the pan.
Transfer to refrigerator, and chill while you make the top peanut butter layer.
To make peanut butter layer, heat the peanut butter, coconut oil, and pure maple syrup in a small saucepan over low heat. Stir until creamy, then remove from heat. Be careful not to overcook the mixture, and just heat enough to soften. (To avoid overcooking, you could use an electric hand mixer to cream together all the top layer ingredients in a large bowl.) If you find the peanut butter has overcooked and becomes dry, add enough coconut oil to make smooth and liquid again.
Add in the vanilla extract, and stir together.
Spread the peanut butter mixture on top of the chilled chocolate layer — it’s okay if the chocolate isn’t completely set.
Sprinkle sea salt evenly over the top of the fudge.
Cover the fudge and chill in the refrigerator for 2 hours, or in the freezer for about 30 minutes, or until firm.
Once solid, remove from the refrigerator or freezer, and dice into bite-size pieces.
Store, covered in an air-tight container in the refrigerator up to 2 weeks.
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