Chocolate Peanut Butter Freezer Fudge
Four ingredients, melt-and-pour, kept in the freezer. Rich, creamy fudge that snaps cold and melts on the tongue — the ultimate quick no-sugar treat.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- No baking required
- Makes enough for 16
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (250 g) natural peanut butter
- 1/2 cup (120 ml) melted coconut oil
- 1/3 cup (35 g) cocoa powder
- 1/4 cup (85 g) raw honey or maple syrup
- 1 tsp vanilla, pinch flaky salt
How to make it
Line a small loaf pan with parchment.
Warm peanut butter and coconut oil until pourable; whisk in cocoa, honey, vanilla and salt until glossy.
Pour into the pan; smooth the top and sprinkle flaky salt.
Freeze 1 hour until firm.
Cut into 16 squares. Store in the freezer; serve straight from cold.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Chocolate Peanut Butter Freezer Fudge
Four ingredients, melt-and-pour, kept in the freezer. Rich, creamy fudge that snaps cold and melts on the tongue — the ultimate quick no-sugar treat.
Ingredients
- 1 cup (250 g) natural peanut butter
- 1/2 cup (120 ml) melted coconut oil
- 1/3 cup (35 g) cocoa powder
- 1/4 cup (85 g) raw honey or maple syrup
- 1 tsp vanilla, pinch flaky salt
Instructions
- Line a small loaf pan with parchment.
- Warm peanut butter and coconut oil until pourable; whisk in cocoa, honey, vanilla and salt until glossy.
- Pour into the pan; smooth the top and sprinkle flaky salt.
- Freeze 1 hour until firm.
- Cut into 16 squares. Store in the freezer; serve straight from cold.
