No-Cook Peanut Butter-Coconut Fudge

May 20, 2013
0 Ratings
  • Makes 12 fudge squares
Author Notes

My husband's step-daughter, Robin, visited us last summer with her family and brought a version of this recipe along with her. It's barely a recipe, it's so easy, and was the hit of the weekend. I tweaked a bit, I can't help it - I do that with every recipe that crosses my path, and it's still one of my favorites. The only problem, and it can be a problem if say, you want to take this on a picnic on a warm day: it softens quite a bit as it warms up. It needs to stay in the refrigerator until you cut off the pieces to serve. —TheWimpyVegetarian

What You'll Need
  • 1 cup peanut butter (or your favorite nut butter)
  • 1 cup coconut oil
  • 1/2 cup unsweetened chocolate powder (use a good one, it matters in this recipe)
  • 3 tablespoons coconut nectar (agave or honey also work great)
  • 3 teaspoons vanilla extract
  • Sea salt to sprinkle on top (optional)
  1. Mix together all of the ingredients except the sea salt in a medium bowl until completely smooth. A couple of times I’ve needed to warm the mixture up just a bit to get the coconut oil to be smoothly incorporated. If you find you need to do this, create a bain marie by heating a pot of water to a simmer. Reduce the heat. Place the mixture into a metal mixing bowl and place the bowl over the hot water. Gently stir occasionally until it’s completely melted.
  2. Line a baking pan with parchment paper, folding it into the corners. Scrape the batter into the pan and smooth with a spatula.
  3. Cover with plastic wrap and place in the refrigerator for 2 hours or until completely hardened. Cut into squares, and sprinkle with sea salt before serving (if using).
Contest Entries

See what other Food52ers are saying.

  • Euro Kat
    Euro Kat
  • Kukla
  • creamtea
  • lapadia
  • TheWimpyVegetarian

16 Reviews

Tim October 5, 2013
Awesome recipe!! I used Kraft banana, granola penut butter and added a touch of almond extract to mine and that just might be the best fudge I've had...EVER. Thanks for sharing!
TheWimpyVegetarian October 5, 2013
I'm so glad you liked it!!! Yay!! Thanks for letting me know.
Euro K. May 29, 2013
Do you think this would work with clarified butter instead of coconut oil?
Ghee should work because it's solid at room temp on my counter, which is essentially clarified butter. That's the most important thing - that it's solid at room temp. Otherwise it won't firm up enough. I loved Jestei's post today here on on Food52 as it gave me the idea that this would also be great at a truffle center, and then dipped in melted chocolate. But straight out of the refrigerator, it's nice and firm like in the photo, and it will stay that way for awhile. Hope this helps!
Kukla May 21, 2013
Never mind the photos Suzanne; I did not realize that our food52 email doesn’t have a feature for browsing photos and couldn’t send them to you.
Thanks for trying Kukla :-) and enjoy the rest of your evening .
Kukla May 21, 2013
I just made your fudge Suzanne. Although I did not have exactly the same ingredients, I bravely used what I had on hand just fallowing exactly your measurements and instructions. I used Nutella instead of Peanut Butter and added ¼ teaspoon of salt, the coconut cream from a cold, from the fridge, 15oz can of coconut milk instead of coconut oil, which was exactly 1 cup, a very good dark Belgium cocoa powder and to your 3 teaspoons vanilla extract I added ¼ teaspoon of pure rum essence, which I order on line. Now I’ll wait for a couple hours and report to you the results and photos, if the fudge will look almost like yours.
Oh I'm definitely interested in how it turns out! I've never made it with coconut cream. I'm not sure how it will set up since coconut oil is solid even at room temp, so please, please let me know! The nutella should work fine. No worries there. I'm allergic to nuts, so haven't been able to try it with the nutella, but can see no reason why it wouldn't work quite well. Love, love your idea of adding the rum!! I'm doing that with my next batch. Fingers crossed on it setting up nice and firm with the coconut cream :-) And thanks so much for giving it a test drive!
Kukla May 21, 2013
You were absolutely right Suzanne, the coconut cream is a lot softer then the oil and although after about 3 hours chilling in the fridge I was able easily cut off 2 pieces for the photos, they were set but not firm enough to hold their shape. But boy o boy how fabulous it tastes. Next time, which will be very soon, I will definitely won’t rush and make this Fudge with coconut oil. Thank you for a wonderful recipe! I’ll email you my photos anyway.
Oh rats. Really sorry it didn't set up. Sounds like it does need the solidity of the coconut oil. I'd love to see the photos! Just send them through the messaging feature through my cook's page. Or you can send them to me through my blog email: [email protected]. Glad you loved the flavor though. Maybe this could be a new version of a coconut nutella fudge pudding :-) Thanks for letting me know !!
Not sure why the email address didn't go through - [email protected].
OK, it doesn't work that way. The end is dot com.
creamtea May 21, 2013
these look so good & creamy... Can you tell me which chocolate powder you use?
Thanks creamtea! I used Valrhona when I have it for a deep, dark chocolate appearance. Otherwise I use Ghirardelli natual unsweetened cocoa, which has also worked really well. let me know if you make them!
lapadia May 20, 2013
WOW! I've all the ingredients on hand, this is a good thing and a bad thing because I need to take control not to eat them all up myself!! :)
I can vouch that these are dangerous. The mouth-feel between the chocolate and the coconut oil is addictive in itself. Would love to hear what you think if you make them.