This chocolate peanut butter freezer fudge has a luscious texture that melts in your mouth. It’s creamy and rich with just enough sweetness, plus a hint of saltiness. This vegan, refined sugar-free, frozen fudge is a nutrient-dense, satisfying treat.
Main ingredients and substitutions
Unsweetened cocoa powder gives this fudge its chocolaty flavor. You can use either natural cocoa powder or Dutch process cocoa powder in this recipe.
Peanut butter adds creaminess to this fudge. Be sure to use a smooth variety with no added sugar or salt. For a nut-free version you can substitute pumpkin seed butter. Or for a paleo version you can use almond butter instead.
This fudge is sweetened with maple syrup. You can substitute if you don’t need this to be vegan.
A bit of salt gives this fudge that perfect balance of sweet and salty flavors, but you can omit the salt if you prefer.
How to make it
Start by adding the peanut butter, maple syrup, unsweetened cocoa powder, pure vanilla extract, and salt to a mixing bowl.
Use your hands to mix until a thick, almost cookie dough consistency is achieved. This is a bit of a sticky job, so wear kitchen gloves if you prefer.
Transfer that mixture to a parchment paper lined, medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches). Use your hands to press the fudge into an even layer.
Freeze for at least four hours, then cut the fudge into squares. Serve frozen, or place the fudge squares in an airtight container in the freezer.
Store this fudge in the freezer for up to six months. It will melt if it’s left out at room temperature for too long so be sure to store it in the freezer until you’re ready to serve it.
To add an extra layer of flavor and texture to this freezer fudge, add 1/4 cup of chopped peanuts, walnuts, or pecans. Just mix the chopped nuts in with the other ingredients before transferring it to the loaf pan.
More nutrient-dense treats to try
- These chocolate covered dates are elegant and easy to make.
- These caramel almonds have the perfect balance of sweet and salty flavors.
- These chocolate blackberries are perfect for entertaining.
- This nut-free chocolate spread is kid approved and nutrient dense.
- 1 cup smooth peanut butter (with no added sugar or salt)
- 1/2 cup maple syrup
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Add the peanut butter, maple syrup, unsweetened cocoa powder, vanilla extract, and salt to a mixing bowl.
- Use your hands to mix until it becomes thick, with a cookie dough-like consistency (you can wear kitchen gloves if you’d rather not get your hands sticky)
- Transfer to a medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
- Use your hands to press the fudge into an even layer.
- Freeze for at least four hours before cutting into squares, then serve, or store the fudge squares in an airtight container in the freezer.
Optional additions include 1/4 cup of chopped peanuts, walnuts, or pecans (mixed into the fudge before transferring it to the loaf pan).
Store this freezer fudge in an airtight container in the freezer for up to six months.
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