3 Ingredient Peanut Butter Fudge (Vegan)

I am a nut butter fan if you could tell already.  In fact I wrote a cookbook all about nut butters.  This 3 Ingredient Peanut Butter Fudge is my latest recipe.  It’s super easy and very rich.

Seriously, a little bit will satisfy your sweet craving.  You can make this with any nut butter or even sunflower butter for those with nut allergies.


3 Ingredient Peanut Butter Fudge - My Whole Food Life


Recently, I attended a conference in Napa put on by The Peanut Institute.  I learned so much about peanuts!  Here are some of the points made in the presentation.


  •  Peanut is the protein nut, packing more protein per ounce than any other nut.
  • As little as 1 ounce of peanuts a day is associate with reduced risk of cardiovascular disease.
  • Peanuts are the most nutrient dense nut, containing at least 16 vitamins and minerals, bioactives such as phytosterols, flavonoids and resveratrol, plus heart healthy fats, plant protein and quality carbohydrates.
  • Peanuts contain more arginine than any other whole food, which (as a precursor to nitric oxide) promotes healthy blood pressure.

If you enjoy peanut butter as well, you may also enjoy my 3 ingredient peanut butter cookies or my healthy flourless chocolate muffins.


I added a little video to this recipe.  View it below. For more recipes, you can subscribe to my You Tube Channel.

3 Ingredient Peanut Butter Fudge

3 Ingredient Peanut Butter Fudge

Prep Time 5 min Serves 18 small squares     adjust servings

Only 3 ingredients needed to make this decadent treat!



  1. In a small saucepan , combine all 3 ingredients. Cook on medium low heat and stir constantly. Once everything looks well combined, remove from heat and wait about 5 minutes for it too cool a bit.
  2. Line an 8x8 baking dish with parchment paper. Leave enough room for paper to stick out the sides. This will make the fudge easier to remove from the dish.
  3. Pour the peanut butter mixture into the baking dish. If you are using the chocolate chips, you can add them to the top.
  4. Place the whole thing in the freezer to firm up. It should take about an hour to firm.
  5. Once the fudge is firm, pull it out of the baking dish and use a pizza cutter to cut into small squares.


Recipe Notes

Keep this fudge stored in the freezer. It should last several months that way. Enjoy!

3 Ingredient Peanut Butter Fudge Steps

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47 thoughts to “3 Ingredient Peanut Butter Fudge (Vegan)”

  1. Hi Melissa, Thanks for the recipe, I can't wait to try it. Just got a little bucket of peanut butter, perfect timing! What can I substitute maple syrup with? I normally go for honey as a first choice, would that work here? What about coconut sugar? If I am using sugar, how much should I use? Thanks Valeria
  2. Thanks Melissa. Can't wait to try. It does look good! By the way, I still don't get your replies in my email account... Strange!
    1. I am sorry that bugs you. I am not a nutritionist or a dietician. I do not weight my food either, so the numbers would never be accurate. I would hate to be wrong when it came so to someone with diabetes. I run a business and that opens me up for lawsuits if I was incorrect. You can easily find out rough estimates by using My Fitness Pal.
  3. As crazy as this is can you cut this recipe in half and it still come out ok? Honestly I love nut butter but an 8X8 pan seems like ALOT for a single person like me. :) I might try this with sunflower seed butter since peanut butter upsets my stomach. Loving all of you fun, new recipes!
  4. I just put a batch into the freezer. I put white and semi-sweet chocolate chips on top. The pan scrapings were yummy! Thanks for the recipe!
  5. I made these yesterday. SO easy and SO delicious! I placed dark choc chips on the bottom then added the peanut base right from the stove so they melted. Did the same for the top. Let cool before placing them in the freezer. To. Die. For. Thanks for sharing!
  6. This fudge is delicious. However, there is no calorie, fat content, etc. listed. I understand coconut oil is very high in calories Could you please include above listed information with your recipes? Kindly, Laura
    1. Hi Laura. Thanks for making the recipe. I am glad you like it. Since I am not a nutritionist and do not weigh my food, my calculations would never be 100% accurate. I would hate to be wrong when it comes to a diabetic. You can plug the recipe into My Fitness Pal for a rough estimate if you like. :)
  7. I questioned earlier about calorie, fat content, etc. I put the wrong website in though and discovered as well a prior response regarding the same question. When people think of whole food most may think healthy. Would be very discouraging if people starting gaing weight eating "healthy" because they aren't informed of the caloric intake.

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