Sugar Free Peanut Butter Fudge, No Bake

Traditional peanut butter fudge is basically peanut butter plus a pound of sugar. Take the sugar out and you need something else to set it: here it is coconut oil, which firms up in the fridge and gives the fudge a clean snap when you bite into it.

If this is your kind of baking, try our easy gluten free bread (no sugar, soft crumb) next.

Browse the full index of sugar free and gluten free recipes to plan the week.

Ingredients

• 1 cup (250 g) natural peanut butter, unsweetened, well stirred
• 1/2 cup (110 g) coconut oil, melted
• 1/3 cup (40 g) powdered erythritol or monk fruit blend
• 1 tsp vanilla extract
• 1/2 tsp flaky sea salt

Instructions

1. 1

   Line an 8x8-inch pan with parchment, leaving overhang on two sides.

2. 2

   Whisk the peanut butter, melted coconut oil, powdered sweetener, and vanilla until completely smooth and glossy.

3. 3

   Pour into the pan and smooth the top.

4. 4

   Sprinkle with flaky salt and refrigerate for at least 2 hours, until firm.

5. 5

   Lift out by the parchment and cut into 16 squares with a warm knife.

Frequently asked questions

Why does my fudge get soft at room temperature?

Coconut oil melts at 76°F (24°C), so this fudge is meant to be kept refrigerated. Serve it straight from the fridge.

Can I use a processed peanut butter?

Only if it has no added sugar. Brands with palm oil and sugar change both the set and the point of the recipe.