No-Bake Peanut Butter Chocolate Freezer Fudge
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No bake peanut butter chocolate freezer fudge is one of my favorite freezer-friendly treats to keep on hand and is a healthier spin on a classic dessert! It has a rich chocolate base, a creamy peanut butter top layer, and only uses 6 ingredients!
I love that this freezer fudge proves you don’t have to have loads of sugar, butter, and cream in a dessert for it to be satisfying and taste good! My kids absolutely love this fudge, as do my husband and I. It’s a lovely after dinner treat.
If you love this kind of no bake treat, my Peanut Butter Date Cups are another one worth trying. Same easy, freezer-friendly concept – and just as hard to stop eating!
Recipe Ingredients
You’ll need the following ingredients to make this Peanut Butter Chocolate Fudge:
Ingredient Notes
- Peanut Butter: Use a creamy peanut butter (with no added sugar) that is drippy and at room temperature. This is really important for getting the right texture in both layers. A stiff or refrigerated peanut butter won’t blend as smoothly.
- Coconut Cream: Use solid coconut cream scooped from the top of the can. You may need to chill the can in the fridge first if you live in a hot area and your coconut cream is very liquidy.
- Cacao Powder: You can use unsweetened cacao powder or Dutch-process cocoa powder. Just make sure it has no added sugar.
Additions
- Flaky Sea Salt: I love finishing the top layer with flaky sea salt. It really brings out the chocolate and peanut butter flavors!
- Mini Chocolate Chips: Adding mini chocolate chips to the peanut butter or chocolate layer would be a delicious add in!
Substitutions
- Nut Butter Swap: You can use almond butter or cashew butter instead of peanut butter if needed. Just know it will change the flavor a bit. Sunflower seed butter works too if you need this to be nut-free!
Tools For This Recipe
- 7.5 x 5.5″ glass container / small baking dish
- Food processor
How to Make Peanut Butter Chocolate Fudge: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: In a food processor, blend chocolate layer ingredients until smooth.
Step 2: Transfer chocolate mixture to a small glass container lined with parchment paper. Using a rubber spatula or a spoon to spread the mixture out evenly and push down firmly into the container.
Step 3: In a small bowl, mix together peanut butter layer ingredients until combined.
Step 4: Use a spoon to transfer the peanut butter layer on top of the chocolate fudge. Spread out evenly. Sprinkle flaky salt on top, if using. Cover freezer fudge and place in the freezer for at least 1 hour. When ready to eat, cut the fudge into small squares and eat right away. Store in the freezer so the fudge doesn’t melt.
Recipe Tips & Tricks
- Don’t over-mix the peanut butter layer:Â Mix it just until smooth and combined. Over-mixing with a fork can change the texture of the coconut cream. Stop once it looks smooth!
- Use a drippy peanut butter: A runny, room temperature peanut butter blends so much easier and gives you that smooth, creamy fudge texture. I do the same thing for my peanut butter chickpea brownies!
Meal Prep & Storage
- Freezer: Store leftover fudge in a freezer-safe container for up to 1 month. Take a piece out when you’re ready to eat and let it sit on the counter for a few minutes to soften. If you love having freezer-friendly desserts ready to grab all week, this one is a must!
Frequently Asked Questions
Of course! Dutch-process cocoa powder works great here. Just make sure it’s unsweetened with no added sugar.
I used a 7.5 x 5.5″ glass container. You can also use a small brownie pan, small baking dish, or a silicone container. If using a silicone container, you won’t need to line it with parchment paper, as the fudge will just pop out.
Yes! Always be sure to double check the specific brands of ingredients you’re using to ensure they’re gluten-free and vegan if this is necessary to your diet. If you are looking for more vegan and gluten-free dessert ideas, I have a whole collection of healthier dessert recipes on the site!
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No-Bake Peanut Butter Chocolate Freezer Fudge
Ingredients
Chocolate Base Layer:
- ½ cup peanut butter, creamy (room temperature is easiest to work with)
- ¼ cup coconut cream, unsweetened and solid (scooped from the top of the can, you may need to chill it first)
- ¼ cup 100% pure maple syrup
- â…“ cup cacao powder, unsweetened (or Dutch-process cocoa powder)
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Peanut Butter Top Layer:
- ½ cup peanut butter, creamy
- ¼ cup coconut cream, unsweetened and solid
- 2 tablespoons 100% pure maple syrup
- ½ teaspoon pure vanilla extract
- Flaky sea salt, for garnishing the top
Instructions
- In a food processor, blend chocolate layer ingredients until smooth.
- Transfer chocolate mixture to a small glass container lined with parchment paper. Using a rubber spatula or a spoon to spread the mixture out evenly and push down firmly into the container.
- In a small bowl, mix together peanut butter layer ingredients until combined.
- Use a spoon to transfer the peanut butter layer on top of the chocolate fudge. Spread it out evenly. Sprinkle flaky salt on top, if using.
- Cover freezer fudge and place in the freezer for at least 1 hour. When ready to eat, cut the fudge into small squares and eat right away. Store in the freezer so the fudge doesn’t melt.