This no-bake, four-ingredient fridge fudge is incredibly simple and delicious. It’s naturally gluten-free and dairy-free, and makes a perfect quick treat you’ll want to repeat. If you can’t have legumes, substitute any other smooth nut or seed butter. Note: coconut oil is essential because it solidifies when cold, giving the fudge its firm texture. Easy to make and endlessly adaptable!
Want to make copycat Reese’s pumpkins, trees, or eggs?
It’s simple: make the peanut butter layer as directed, but pour it into silicone molds instead of a loaf pan before freezing. Once set, coat each shape in melted dairy-free chocolate for festive, bite-sized treats.
4-Ingredient Peanut Butter Cup Fudge
Autumn, @wholefoodfor7
Ingredients
- 1 cup smooth/creamy peanut butter (or other smooth nut/sun butter)
- 1/3 cup honey
- 1/2 cup coconut oil, melted then measured
- 1 cup dairy-free chocolate chips
Instructions
- In a medium bowl, mix together the peanut butter, honey, and melted coconut oil until smooth and fully combined.
- Line a loaf pan with parchment paper, or use silicone molds for shapes. Pour the peanut butter mixture into the prepared pan or molds.
- Freeze until solid: about 10 minutes for small molds or 15–30 minutes for a thicker loaf-pan layer. When the fudge is nearly firm, melt the chocolate chips.
- To melt chocolate in the microwave: place chips in a glass dish, microwave 1 minute, stir, then continue microwaving in 30-second bursts as needed until smooth. Alternatively, melt over low heat on the stove while stirring.
- Once the peanut butter layer is solid, cut into squares if using a loaf pan or pop shapes from molds. Dip each piece into the melted chocolate, tapping off excess. If pieces soften while dipping, return them to the freezer briefly to firm up, then continue.
- After dipping, place the pieces back in the freezer for 5–10 minutes until the chocolate hardens. Store in the fridge or freezer; these will soften at room temperature, so they are best served chilled.
Notes
Substitutions: Coconut oil is required because it solidifies when cold. Any smooth nut or seed butter can replace peanut butter. Maple syrup does not set as firmly as honey, so if you substitute maple syrup you may need to keep the finished pieces frozen and allow more freeze time before dipping.
Simplifying hack: If you prefer not to hand-dip every piece, pour the melted chocolate over the frozen peanut butter layer, spread evenly, freeze until firm, and then cut. To make slicing neater, dip a knife in hot water and wipe it dry between cuts.
Making shaped treats
To create pumpkins, hearts, trees, or eggs, pour the peanut butter mixture into silicone molds and freeze. Coat each shape in melted dairy-free chocolate once firm for festive treats.
Nutrition
Calories: 308 kcal • Carbohydrates: 22 g • Protein: 6 g • Fat: 25 g • Saturated Fat: 13 g • Fiber: 2 g • Sugar: 17 g • Sodium: 93 mg • Potassium: 126 mg
