Vegan Peanut Butter Fudge

Six-ingredient easy vegan peanut butter fudge is creamy, sweet, and infused with peanut butter flavor. It’s rich and delicious in every bite!

A stack of vegan peanut butter fudge sits on a plate.

I love quick and easy sweets like these vegan peanut butter fudge bars. They’re so indulgent and yet so easy to make!

Key Ingredients

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Peanut butter — I use creamy homogenized peanut butter for this indulgent recipe.
  • Butter — We’ll be using vegan butter for this fudge. Use the kind that’s formulated for baking so it will add firmness to the fudge. You can substitute refined coconut oil.
  • Sugar — I use powdered sugar to make the fudge sweet. You can substitute sugar-free powdered sugar.
  • Cream — You’ll need a couple of tablespoons of vegan cream. You can use creamy plant-based milk, like soy milk or cashew milk. I prefer using unflavored vegan creamer.
  • Vanilla — I use pure vanilla extract. If you don’t have any, it’s OK to leave this ingredient out.
  • Salt — A pinch of salt adds depth of flavor.

Why This Recipe is a Winner

  • EASY — With only 6 ingredients, this easy fudge recipe is a go-to holiday favorite.
  • EDIBLE GIFT FAVORITE — Box these up along with other goodies and deliver it as presents to friends and family.
  • VERSATILE— Choose some festive add-ins, like chocolate chips, vegan marshmallows, or even sprinkles!

Frequently-Asked Questions

Is peanut butter fudge vegan?

Most peanut butter fudge recipes are made with cow-based dairy and aren’t vegan. However, making your own fudge at home is easy, and you can substitute dairy-free ingredients such as vegan butter.

Can you freeze peanut butter fudge?

Peanut butter fudge is freezer friendly! Transfer it to a freezer-safe container and freeze it for up to 2 months. It’s so rich and creamy it only takes a little while to defrost.

Healthy Peanut Butter Fudge

Are you looking for refined sugar-free fudge? The recipe card provides both options — regular vegan peanut butter fudge and healthy peanut butter fudge.

The healthy version uses dates as a sweetener. It also adds a bit of oats flour for structure.

A hand holds a piece of fudge with a bite taken out.

You can see that this peanut butter fudge is a bit darker than typical peanut butter fudge. That’s because we’re using dates as the sweetener.

The texture and the flavor are just as intense as the regular fudge. It’s a nice bonus that it’s made with whole food dates (and is refined sugar-free)!

Storage Tips

Store fudge in an airtight container. It will keep for 5 days at room temperature, for 10 days in the fridge, and up to 2 months in the freezer.

A hand holds a bite of peanut butter fudge with a bite taken out.

Vegan Peanut Butter Sweets

If you love this vegan peanut butter fudge, here are more vegan peanut butter favorites to try:

Pieces of vegan peanut butter fudge are stacked on a plate.

Vegan Peanut Butter Fudge

This dairy-free peanut butter fudge is creamy and sweet in every bite. Made with only six ingredients, you'll be happy to make this for the holidays or any time of year!
5 from 1 vote
Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 20
Calories: 220kcal


Peanut Butter Fudge

  • 1 ¼ cups creamy peanut butter
  • 12 tablespoons vegan butter
  • 3 cups powdered sugar
  • 2 tablespoons vegan cream (see notes)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Healthy Peanut Butter Fudge

  • 1 cup rolled oats
  • 1 cup peanut butter
  • 1 cup Medjool dates (about 10 dates with pits removed) (substitute 1/4 cup agave nectar)
  • 1 teaspoon vanilla
  • 1 – 3 tablespoons water
  • ¼ cup dairy-free chocolate chips, mini chips add a nice touch


For the Vegan Peanut Butter Fudge

  • Add the peanut butter and vegan butter to a microwave-safe bowl. Microwave for 1 to 2 minutes, stirring every 30 seconds. It should be melted and smooth.
  • Add one cup of powdered sugar.
    A hand holds a bowl pouring powdered sugar into a bowl with melted peanut butter.
  • Use an electric mixer to beat the powdered sugar, one cup at a time.
    An electric mixer is beating a peanut butter mixture in a bowl.
  • Beat in the cream, vanilla, and salt.
  • Line an 8×8 dish with parchment paper, leaving the paper over the edges of the pan.
  • Pour the fudge mixture into the prepared pan and refrigerate for 2 hours.
    A hand holds a pan full of vegan peanut butter fudge.
  • Pull the papers from both sides of the pan to remove the fudge. Cut into squares.
    Peanut butter fudge has been removed from a pan and cut into squares.
  • Store in an airtight container.

For the Healthy Peanut Butter Fudge

  • Place the peanut butter and pitted dates in a microwave-safe bowl and heat for 20 seconds. Stir and repeat, until the dates are softened and the peanut butter is melted.
    Dates and peanut butter are in a bowl.
  • Add the oats to a food processor and pulse until a fine flour develops, up to 4 minutes. Stir in the peanut butter mixture and pulse in short bursts to combine. Then continue pulsing until the mixture becomes smooth. Add the remaining ingredients except for the chocolate chips and pulse for a few seconds. Use a spatula to push down the ingredients and pulse again until the ingredients are combined. Test the batter. It should stick together between your fingers. If not, add a teaspoon or two of maple syrup and pulse to combine.
    A peanut butter mixture is being poured into a food processor with oat flour.
  • Line an 8-inch square baking pan with parchment paper.
  • Pour the peanut butter mixture into the prepared pan, using a spatula to remove as much as possible from the food processor. Press the mixture into the pan.
    A hand presses down on a fudge mixture in a pan.
  • Allow the mixure to come to room temperature then add chocolate chips on top, pressing them in slightly so they stay put.
  • Cover and refrigerate until the fudge sets. Once set, remove them from the pan by pulling up on the parchment paper. Cut into squares and serve.

Recommended Equipment

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Substitute 1 cup of pitted Medjool dates for the sweetener to keep this whole-foods focused.
For Vegan Cream, you can use coconut milk, vegan creamer, or even soy milk.
Calories: 220kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 188mg | Potassium: 94mg | Fiber: 1g | Sugar: 19g | Vitamin A: 321IU | Calcium: 9mg | Iron: 0.3mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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