Paleo "Peanut Butter" Fudge

4 Ingredient Paleo “Peanut Butter” Fudge

Hey everyone! It’s the first freaking day of Spring and I’m back at it, sharing another incredibly easy recipe with you. 4 Ingredient Paleo “Peanut Butter” Fudge! It’s easy, uses ingredients you probably already have (or at least have easy access to), and tastes fantastic!

I feel like I’ve just been killing it in the kitchen lately. I mean, the majority of my meals are still crazy simple and mundane, but I have a slew of new recipes to share with y’all and I’m really excited about that. I’ve already shared a few! I don’t know if you’ve noticed the pattern, but I share one recipe a week. I have a pretty safe back-log so I can continue to post when life is stressful or I’m struggling with recipe inspiration.

Eventually, when I finally get myself to post more than just recipes, I’ll probably post one recipe and one non-food post a week. Or something like that. I just don’t like feeling chained to a schedule, so I’m not making a post schedule at this point in time. Deal with it.


A few amazing things are happening soon. I’m going on a much-needed vacation next week. I plan on writing up a post about the kind of spontaneous trips my partner and I take and all the fantastic things that happened on that trip. While I’m gone, I’ll have a post scheduled to publish so you won’t even miss me! I’ll also be sending out my monthly newsletter either before or during the trip, so make sure you sign up if you haven’t yet and watch your inbox!

On to the Fudge

Paleo "Peanut Butter" Fudge

This recipe is simple and delicious. I’ve slowly moved away from making a bunch of paleo desserts all the time. I mean, let’s face it. Recreating and constantly eating succulent desserts isn’t healthy. My reason for eating the way I do is for my overall health. I like nutrient-dense meals. That said, I still enjoy eating treats from time to time. But I’m much less likely to spend my grocery dollars on nut flours and things like that, so lately my treats are created from things I do have on hand all the time.

Voila. Fudge!

There are many, many reasons why I like this fudge.

  • It’s really easy to make. Like, 5 minutes and you’re done.
  • It does taste sorta like peanut butter, and I used to be a huge peanut butter fiend.
  • Only 4 ingredients, and they’re always on hand.
  • It’s fudge. Duh.

"Peanut Butter" Fudge

I feel it’s essential to say that while those quotation marks in the title should be a cue that this doesn’t contain peanut butter, you should know that this fudge doesn’t actually contain peanut butter. I don’t want you to feel cheated. But, somehow, sunflower seed butter is reminiscent of unsweetened peanut butter, so it’s kind of an okay replacement. Let’s face it: it’s not exactly like peanut butter. But peanuts aren’t paleo (they’re legumes). And we’re just going to have to live with that.

If you have trouble finding sunflower seed butter or don’t want to spend money on it, you can simply make your own by blending sunflower seeds until smooth.

4 Ingredient Paleo “Peanut Butter” Fudge

4 Ingredient Paleo “Peanut Butter” Fudge

Ingredients

Instructions

  1. If needed, melt coconut oil. You can do this by immersing the container in hot water, microwaving it, or whatever your favorite method may be.
  2. Combine all ingredients in a bowl. Whisk for 2-3 minutes until completely mixed.
  3. Pour the mixture into a parchment paper-lined loaf pan or silicon molds. Refrigerate for at least 2 hours. Keep in the fridge and eat cold. They keep for weeks!
http://www.doyouevenpaleo.net/paleo-peanut-butter-fudge/

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Chelsea

I'm Chelsea, the author behind Do You Even Paleo! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand.

10 thoughts to “4 Ingredient Paleo “Peanut Butter” Fudge”

  1. I don’t normally comment on recipe posts but I had to come here and thank you for this fudge recipe. I’m not strict paleo but definitely had to give up dairy in the past year b/c my breastfeeding baby does not tolerate dairy. That means no Reese’s PB eggs this Easter… which normally I could care about but not since I have this fudge!!!!!! It was SO simple AND TASTES AMAZING!!!!!!!!!!!!!!!!!!!! I poured it into my silicone trays that i make baby food so I have just bite size pieces and don’t overeat it. Thank you so much!

  2. THANK YOU!
    I just made this last night and…..WOW!
    My husband adores it also (and he doesn’t like fudge) but told me this is his new favourite.
    My kids just got a taste of it this afternoon and they LOVE It. (They are ages 2,3,5–our baby can’t eat food yet but I’m sure she’d love it too)
    I had to substitute the honey for maple syrup and the I used Almond Butter (using what we had on hand) but it worked just fine. I think next time I may add a wee bit more almond butter…simply because I love it.
    Thank you so much for giving me a ‘treat’ that doesn’t wake my Sugar Dragon! and tastes deadly.
    Have a great weekend,
    Sarah

    1. Sarah, I’m so glad to hear that you love it! And I’m pleased to hear that maple syrup works – I’ve wondered about that myself! I’ll have to try it next time and see how I like it. I imagine any nut butter would work…I’m tempted to use hazelnut butter for a “nutella” type treat, but that could be dangerous…haha.
      Anyway, thanks for commenting! It means so much to me to hear feedback! 🙂

  3. Okay, I know it will drive some people crazy if I comment on a recipe that I didn’t really follow . . . but I wanted to thank you for your blog post, and say that it inspired me to make up some very similar ‘fudge’ that we really enjoyed. I’d noticed that when I went in the pantry, my gaze was lingering over the cocoa powder and I was getting some yearnings, though I don’t use it very often these days. I’m avoiding all sweeteners, and it’s a pretty strong flavor with out anything sweet added.

    So, I used this recipe with out the honey and perhaps half of the recommended sunflower seed butter, but I added some a few ounces of melted Callebaut bittersweet chocolate and added some ground (in my food processor – so not very finely ground) raw cocao beans, a couple of tablespoons of finely shredded coconut and just a smidgen of organic sustainable harvested red palm oil. After freezing them using a silicone madeline pan and tiny cheesecake tin (12 mini muffin size disks), I am storing them in the fridge. They are quite messy if you hold them in your hand since they melt very quickly, but either as is or when dipped in sunflower seed butter, they are very tasty!

    I’m appreciating have a quick pic-me-up snack that I can pull out of the fridge, packed with healthy oils and nutrients, and it tastes great. My husband and grandchildren are also enjoying having a cool treat as our weather has turned hot in the last couple of days.

    So I hope I’ll be forgiven for not following the recipe, I I wanted to thank you for the inspiration ;~)
    IthacaNancy recently posted…Hestia’s GranolaMy Profile

    1. I’m always happy to inspire people! I often stray from recipes myself. I’m glad I could inspire you to make something that sounds absolutely delicious! I may have to try your version just to switch it up! 🙂 Thanks so much for stopping by and letting me know what you came up with!

  4. what could u replace the coconut oil with as myself and little boy are intolerant to coconut and this recipe sounds soooo good! thank u x

    1. Hi Shirley! Unfortunately, I haven’t tried this recipe with anything but coconut oil so I’m not sure how a substitute would turn out. Palm shortening (this is the brand I buy: http://amzn.to/1KFnst9) may work, but again, I’m really not sure as I haven’t tried it myself. The reason coconut oil works is because it solidifies at colder temps…so if you know of another flavor-neutral oil/fat that does that, it would probably work! Sorry I can’t be more help!

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