Peanut Butter Coconut Fudge – a delicious recipe with Butter, u00bc, u00bc, Coconut Oil, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a double-boiler or microwave-safe bowl, melt peanut butter chips, coconut milk, and coconut oil until smooth. Clean double-boiler or bowl to use it again later.
2
Pour into a 9x5 or smaller dish lined with parchment paper and freeze for 1-2 hours, or until firm. I wouldn't recommend using anything larger than a 9x5 dish. Anything smaller will yield thicker, taller fudge that takes longer to firm. Keep that in mind.
3
In the double-boiler or bowl, melt dark chocolate chips and coconut oil until smooth. Take fudge out of freezer and use a small spoon to drizzle the melted dark chocolate over the top. Freeze again until chocolate has set. Use a sharp knife to cut the fudge into small cubes, or whatever size and shape you'd like.
4
Serve immediately, and store leftovers in an airtight container in the fridge. It will begin melting slightly if left out at room temperature for longer than 30 minutes. Enjoy!
354
kcal
Calories
33
g
Fat
12
g
Carbs
7
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: 1-2/3 cup Peanut Butter Chips (dairy-free If Needed), 1/4 cups Full-fat Coconut Milk, 1/4 cups Coconut Oil, FOR DRIZZLING:, and more.
Yes, 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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