Easy chocolate peanut butter freezer fudge! The beautiful swirled pattern on top makes this healthier, naturally sweetened fudge look amazing. Keep in mind that this fudge needs to stay cold to retain its shape, so serve it right from the freezer. Since the recipe uses coconut oil instead of butter, it’s vegan as well as gluten free and paleo friendly. Recipe yields one 9 by 5-inch pan of fudge. I sliced mine into 1-inch square shapes (yielding about 32 pieces), since a little piece of this fudge goes a long way!
Recipe adapted from two lovely ladies’ freezer fudge—Megan Gilmore‘s almond butter freezer fudge in her cookbook, Everyday Detox, and Angela Liddon’s chocolate-drizzled variation of Megan’s fudge at Oh She Glows.
Change it up: You can substitute butter (which is not vegan!) for the coconut oil, or substitute almond butter for the peanut butter. I’m sorry, I’m not sure how to make this recipe entirely nut free.
Make it vegan: Use maple syrup, not honey.
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