No-Cook Peanut Butter-Coconut Fudge

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

  • Makes 12 fudge squares
  • 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)
In This Recipe
  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).
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