This healthy vegan peanut butter fudge is still a bit of a decadent dessert, but as healthy as you’ll get when it comes to fudge! Melt-in-your mouth creamy fudge that will be a total crowd pleaser.
This post may contain affiliate codes which I earn a small commission off. This costs you no extra (in fact you get a discount) and is a great way to support my work for free.
Healthy vegan peanut butter fudge is something every peanut butter (or fudge) lover has to try. It is SO easy to make, so much healthier than traditional fudge, requires no heating and contains only 5 ingredients (or 5, if you want the optional choc top).
Fudge takes me back to my childhood, specifically the annual Melbourne show. We would make the trip into the show bi-annually, and my favourite part was indeed hunting down the huge fudge stands. They always had taste testers of every flavour and thus it was guaranteed that i would eat my share in samples from every table before I made my decision. It was also a given that I’d feel ill after, but it was so worth it.
These days, I like my fudge with a whole lot less sugar but still with that same satisfying taste and texture we associate with traditional fudge. This recipe truely highlights both the health and taste factors to a tee, and like I said- it is so simple to make. This healthy maple peanut butter fudge is absolutely my favourite.
Ingredients for the healthy peanut butter fudge
All you need is 4 simple ingredients (plus 2 optional extras):
- Smooth, natural peanut butter. I like this one, but you choose whatever variety you like. Smooth peanut butter means smooth peanut butter fudge, so I don’t recommend crunchy peanut butter!
- Pure maple syrup– my favourite sweetener, and so delicious when combined with peanut butter
- Plain protein powder. I like to use biofermented and/or sprouted protein powder or straight up collagen powder. I don’t recommend using flavoured protein powder of any sort, as it will alter the taste. If using collagen, you can totally call these healthy collagen peanut butter bars!
- Coconut oil. I use virgin, but you can use refined coconut oil if you don’t enjoy the coconut flavour or, even better, use real butter if not dairy free.
- Optional; Pure vanilla extract. Vanilla goes in every sweet snack in my opinion, but actually I have made these without any vanilla at all and they are still super delicious.
- Optional; Dark chocolate– totally optional! You can add a chocolate layer if you like, or not. I make other versions depending on my mood and find them equally delicious. To keep the refined sugar on the lower side use a real dark chocolate for the healthy vegan peanut butter fudge.
Using medicinal mushrooms in the healthy vegan peanut butter fudge
Adding medicinal mushrooms to your healthy snacks is a great way to add plant superpowers to your food. Medicinal mushrooms are one of my favourite ways to do this, and I have been taking them for over 10 years (!), a while longer than they have been a in vogue health food.Each mushroom is unique, with unique powers.
Use whatever mushrooms you have, but take note that some are more bitter than others which will affect the taste of your delicious vegan peanut butter fudge. For that reason, I like to use one of the following two medicinal mushrooms:
Lions mane is mild in taste but powerful in action. It is my FAVOURITE mushroom to add into this healthy fudge. Traditionally used in China and Japan to support digestive health, Lions Mane is renowned for stimulating nerve growth production and thus supporting brain and nervous system health. Check out the one I use here.
Reishi is my pick for adding to the chocolate layer. It has a more bitter taste than lions mane, but for that reason the strong flavours within dark chocolate are the perfect pair. Reishi is strongly adaptogenic (meaning it improves our ability to deal with life stressors), antioxidant, anti-inflammatory and immune boosting. Simply add 1 tsp to the chocolate topping during the melting process.
I buy all my medicinal mushrooms and adaptogens from Part and Parcel store in Australia. Part and Parcel is a small Australian owned and run business (based in Melbourne, where I live) that stock a selected array of organic, vegan, gluten free and free-from-additives products. They ship plastic free too, and with a subscription you get EVERYTHING at 10-30% below RRP. They have kindly offered me a discount code. JADE10 gets you $20 off your first box.
I hope you enjoy this healthy vegan peanut butter fudge as much as we do. As always, we welcome any questions, reviews and feedback in the section below.
If you’re after some other healthy, vegan snack ideas, you might like:
- No bake raspberry tart
- 5 ingredient vegan chocolate ice cream bars
- Raw raspberry chocolate slice
- Nut free energy bars
- Easy berry gummies
- Raw blueberry swirl cheesecake
- Pecan chocolate brownie bites
Healthy, vegan peanut butter fudge that is made with only 5-6 ingredients. This recipe is no bake, protein rich and SO EASY. This can be made grain free (it is naturally gluten free) and paleo.
- 375g (1 1/2 cups) smooth peanut butter
- 50g (1/2 cup) plain, vegan protein powder (unflavoured or vanilla) OR collagen powder, see notes
- 100–150g (1/3-1/2 cup) pure maple syrup
- 105g (1/2 cup) coconut oil, virgin or refined OR 125g (1/2 cup) butter, cubed
- 1 tsp pure vanilla extract, optional
- 1–2 Tbsp reishi or lions mane mushroom *optional
- 100g vegan dark chocolate *optional
- 1 tsp coconut oil *optional
- Note- I always recommend using kitchen scales to make my recipes, as I do, except for small quantities measured by metric spoons. I use an Australian standard cup size. As this recipe is pretty forgiving you can use cups easily though.
- Grease and line a small tray (I use a 20cm square one) with baking paper and set aside.
- To a saucepan add the peanut butter, oil/butter and maple syrup. If you like a less-sweet snack use the 1/3 of a cup. Heat over low flame stirring constantly- you do not need to reach boiling point, just heat until the oil/butter has melted and everything is uniform. Turn off heat.
- Add the remaining ingredients (except the dark chocolate and 1 tsp coconut oil). Use a wooden spoon and mix together well. Once uniform pour into the lined tray. Use a rubber spatula to ensure you scrape the entire contents of the bowl into the tray, then spread to make an even layer.
- To make the optional chocolate layer bang the unopened chocolate bar on the bench to break it into small pieces, then add them to a heat proof bowl with the 1 tsp coconut oil. Set bowl over a pot of just simmering water, ensuring the bowl does not touch the boiling water. Melt gently over a low flame, stirring throughout. Once melted pour onto of the peanut butter layer and set in the fridge for 2+ hours.
- Once the fudge has set use a hot, sharp knife to cut into desired serving sizes. Store in an airtight container in the fridge for up to 1 month.
The chocolate topping is completely optional. I make both versions regularly, they are equally as yum.
To make this grain free or paleo, choose a plain/unflavoured paleo protein powder.
If you don’t have plain protein powder you can exchange for oat flour. I have not tried this, but it should work.
While pure maple syrup is preferred, and liquid sweetener will work; rice malt syrup, agave, honey or coconut nectar.
Peanut butter could be exchanged for any smooth, runny nut/seed butter but I have not tried any other versions. If you do, let me know how it works in the comments.
Keywords: vegan, fudge, peanut butter, healthy recipes,