3 Ingredient Peanut Butter Fudge Recipe

How to make it

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• Line an 8 x 4 inch loaf pan with parchment paper.
• In a large bowl, combine peanut butter and coconut oil.
• Stir with a spatula until ingredients are evenly mixed.
• Stir in maple syrup until evenly mixed in.
• Do not add maple syrup until after the coconut oil and peanut butter are combined.
• If you add the maple syrup in earlier, it will cause the peanut butter to seize and become too thick to stir.
• Pour batter into prepared loaf pan.
• Place into freezer to set. (about 30-60 minutes).
• When fudge is firm, remove from freezer.
• Let it soften for a few minutes at room temperature until you are able to slice into squares. I sliced mine into approximate 1 inch squares. You can cut your fudge larger or smaller.
• Store fudge in a sealed container in the freezer.
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• Notes:
• You can also make this in a 9 x 5 inch loaf pan but your fudge will be thinner.
• Fudge must be stored in the freezer. It will become meltie when it sits at room temperature for too long.
• Please review the ingredient section of the post for details about each ingredient and potential substitutions.
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• Nutrition / Serving: 1piece, Calories: 91kcal, Carbohydrates: 3g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Sodium: 1mg, Potassium: 74mg, Fiber: 1g, Sugar: 1g, NET CARBS: 2g
• The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.