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Pieces of vegan peanut butter fudge are stacked on a plate.
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Vegan Peanut Butter Fudge

This dairy-free peanut butter fudge is creamy and sweet in every bite. Made with only six ingredients, you'll be happy to make this for the holidays or any time of year!
Course Snack
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20
Calories 220kcal
Author Marly McMillen

Equipment

Ingredients

Peanut Butter Fudge

  • 1 ¼ cups creamy peanut butter
  • 12 tablespoons vegan butter
  • 3 cups powdered sugar
  • 2 tablespoons vegan cream (see notes)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Healthy Peanut Butter Fudge

  • 1 cup rolled oats
  • 1 cup peanut butter
  • 1 cup Medjool dates (about 10 dates with pits removed) (substitute 1/4 cup agave nectar)
  • 1 teaspoon vanilla
  • 1 - 3 tablespoons water
  • ¼ cup dairy-free chocolate chips, mini chips add a nice touch
Cups - Metric

Instructions

For the Vegan Peanut Butter Fudge

  • Add the peanut butter and vegan butter to a microwave-safe bowl. Microwave for 1 to 2 minutes, stirring every 30 seconds. It should be melted and smooth.
  • Add one cup of powdered sugar.
    A hand holds a bowl pouring powdered sugar into a bowl with melted peanut butter.
  • Use an electric mixer to beat the powdered sugar, one cup at a time.
    An electric mixer is beating a peanut butter mixture in a bowl.
  • Beat in the cream, vanilla, and salt.
  • Line an 8x8 dish with parchment paper, leaving the paper over the edges of the pan.
  • Pour the fudge mixture into the prepared pan and refrigerate for 2 hours.
    A hand holds a pan full of vegan peanut butter fudge.
  • Pull the papers from both sides of the pan to remove the fudge. Cut into squares.
    Peanut butter fudge has been removed from a pan and cut into squares.
  • Store in an airtight container.

For the Healthy Peanut Butter Fudge

  • Place the peanut butter and pitted dates in a microwave-safe bowl and heat for 20 seconds. Stir and repeat, until the dates are softened and the peanut butter is melted.
    Dates and peanut butter are in a bowl.
  • Add the oats to a food processor and pulse until a fine flour develops, up to 4 minutes. Stir in the peanut butter mixture and pulse in short bursts to combine. Then continue pulsing until the mixture becomes smooth. Add the remaining ingredients except for the chocolate chips and pulse for a few seconds. Use a spatula to push down the ingredients and pulse again until the ingredients are combined. Test the batter. It should stick together between your fingers. If not, add a teaspoon or two of maple syrup and pulse to combine.
    A peanut butter mixture is being poured into a food processor with oat flour.
  • Line an 8-inch square baking pan with parchment paper.
  • Pour the peanut butter mixture into the prepared pan, using a spatula to remove as much as possible from the food processor. Press the mixture into the pan.
    A hand presses down on a fudge mixture in a pan.
  • Allow the mixure to come to room temperature then add chocolate chips on top, pressing them in slightly so they stay put.
  • Cover and refrigerate until the fudge sets. Once set, remove them from the pan by pulling up on the parchment paper. Cut into squares and serve.

Notes

Substitute 1 cup of pitted Medjool dates for the sweetener to keep this whole-foods focused.
 
For Vegan Cream, you can use coconut milk, vegan creamer, or even soy milk.

Nutrition

Calories: 220kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 188mg | Potassium: 94mg | Fiber: 1g | Sugar: 19g | Vitamin A: 321IU | Calcium: 9mg | Iron: 0.3mg