No-Cook Peanut Butter-Coconut Fudge – a delicious recipe with peanut butter, coconut oil, chocolate powder, coconut, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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).
1045
kcal
Calories
99
g
Fat
30
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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), and more.
Yes, No-Cook Peanut Butter-Coconut Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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