When a craving for something intensely decadent strikes, it can feel impossible to stay on track. But what if I told you that you could satisfy that sweet tooth with a treat that’s not only rich and creamy but also completely guilt-free? Meet my game-changing 3-Ingredient Sugar-Free Peanut Butter Fudge. This recipe delivers that classic, melt-in-your-mouth fudge experience you love, without any of the sugar. It’s the ultimate proof that healthy indulgence isn’t just possible—it’s absolutely delicious.
Ingredients
• 1 cup / 250 g creamy unsweetened peanut butter
• 1 cup / 224 g coconut oil
• ¼ cup / 60 ml unsweetened vanilla almond milk
Instructions
1. In a medium microwave-safe bowl, combine the peanut butter and coconut oil. Microwave in 30-second bursts, stirring between each, until the mixture is completely melted and smooth.
2. Carefully pour the warm mixture into a high-speed blender. Add the unsweetened vanilla almond milk.
3. Blend on high for 30-45 seconds until the fudge is fully combined, glossy, and perfectly creamy.
4. Line an 8×8 inch pan with parchment paper, allowing some to hang over the sides. Pour the fudge mixture into the prepared pan and smooth the top with a spatula.
5. Refrigerate for at least 2 hours, or until the fudge is completely firm.
6. Use the parchment paper overhang to lift the fudge from the pan. Cut into 12 equal squares and serve chilled.
Nutritional Information
• Serving Size: 1 square
• Calories: 295
• Fat: 29g
• Protein: 4g
• Net Carbohydrates: 3g
Pro Tips
• For a sweeter fudge, add 2-4 tablespoons of powdered erythritol to the blender with the almond milk.
• To get perfectly clean cuts, run a sharp knife under hot water and wipe it dry before each slice.
• Gently fold in ¼ cup of sugar-free chocolate chips or chopped nuts after blending for extra texture.
• Store fudge in an airtight container in the refrigerator for up to 2 weeks, as it will soften at room temperature.
FAQ
Q: Can I make this peanut butter fudge sweeter
A: Yes, for a sweeter fudge, you can add 2-4 tablespoons of powdered erythritol to the blender along with the almond milk.
Q: How should I store this sugar-free fudge
A: Store the fudge in an airtight container in the refrigerator for up to 2 weeks. It is important to keep it chilled as it will soften at room temperature.
Q: Can I add mix-ins to this fudge recipe
A: Absolutely. For extra texture and flavor, you can gently fold in ¼ cup of sugar-free chocolate chips or chopped nuts after the mixture has been blended.
Q: What kind of peanut butter is best for this recipe
A: The recipe calls for creamy unsweetened peanut butter. This ensures the fudge is completely sugar-free and has a smooth, melt-in-your-mouth texture.
