You know those days when you’re craving something sweet but don’t want to spend hours in the kitchen? That’s exactly how I discovered this magical 3-ingredient vegan fudge. After one too many failed attempts at complicated desserts, I stumbled upon this ridiculously easy recipe during a late-night pantry raid. Three simple ingredients transform into the creamiest, most indulgent fudge you’ll ever taste – no baking required!
What makes this recipe special? It’s foolproof. Whether you’re new to vegan desserts or just want a quick treat, this fudge delivers that rich, melt-in-your-mouth texture without any dairy or refined sugar. My friends couldn’t believe something so decadent came from just peanut butter, coconut oil, and maple syrup. Now it’s my go-to for last-minute gatherings, sweet cravings, and edible gifts that always impress.
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Why You’ll Love This 3-Ingredient Vegan Fudge
Let me tell you why this fudge has become my secret weapon for satisfying sweet cravings without the guilt or fuss. First off, it’s embarrassingly easy—I’ve made it half-asleep at midnight when a chocolate craving hit (no judgment!). But beyond simplicity, here’s what makes it truly special:
- Unbelievable texture: The combo of peanut butter and coconut oil creates this velvety, melt-on-your-tongue richness that puts traditional fudge to shame.
- Pantry staples only: No specialty health food store runs—just three ingredients you probably have right now.
- Diet-friendly delight: Naturally dairy-free, gluten-free, and refined sugar-free, yet nobody will guess it’s “healthy.”
- 5-minute active time: From bowl to fridge in less time than it takes to preheat an oven.
- Endlessly adaptable: Swirl in some jam, sprinkle sea salt on top, or roll it into truffles for fancier occasions.
Seriously, this fudge is the culinary equivalent of a magic trick—simple ingredients transforming into something extraordinary. Even my most skeptical “butter-loving” relatives beg for the recipe!
Ingredients for 3-Ingredient Vegan Fudge
One of the best parts about this recipe? You likely have everything you need already! Here’s what to grab:
- 1 cup smooth peanut butter – Not the chunky kind! The creamy texture makes all the difference here
- 1/2 cup coconut oil – Melted but not hot. I like to measure it solid then melt gently
- 1/4 cup pure maple syrup – The real stuff, not pancake syrup. Grade A or B both work great
That’s seriously it! Just three simple ingredients waiting to become magic in your kitchen.
Ingredient Substitutions and Notes
No peanut butter? No problem! Almond butter works beautifully here – just make sure it’s the creamy variety. For nut allergies, sunflower seed butter creates a delicious alternative (fair warning: it’ll turn the fudge slightly green, but tastes amazing!).
If you’re out of maple syrup, agave or date syrup can step in nicely. And while refined coconut oil keeps things neutral, unrefined adds a lovely tropical hint. Just remember: whatever substitutions you make, keep those ratios the same for perfect fudge every time!
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Magical 3-Ingredient Vegan Fudge in Just 5 Minutes
- Total Time: 2 hours 10 mins
- Yield: 16 pieces
- Diet: Vegan
Description
Easy 3-ingredient vegan fudge that’s rich, creamy, and requires no baking
Ingredients
- 1 cup smooth peanut butter
- 1/2 cup coconut oil
- 1/4 cup maple syrup
Instructions
- Line a small baking dish with parchment paper
- Melt peanut butter and coconut oil together in a saucepan over low heat
- Stir in maple syrup until fully combined
- Pour mixture into prepared dish and refrigerate for 2 hours
- Cut into squares and serve chilled
Notes
- Use natural peanut butter for best results
- Can substitute almond butter for peanut butter
- Store in refrigerator for up to 1 week
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No Bake
- Cuisine: American
How to Make 3-Ingredient Vegan Fudge
Okay, let’s get to the fun part – making this dreamy fudge come together! I promise it’s so simple you’ll wonder why you ever bothered with complicated recipes. Just follow these easy steps and you’ll have perfect fudge ready to impress.
Step 1: Prepare the Baking Dish
First things first – grab an 8×8 inch baking dish and line it with parchment paper, leaving some overhang on the sides. Trust me, this is your golden ticket to clean, easy removal later. No parchment? No problem! Lightly grease the dish with coconut oil instead, but know you might need to run a knife around the edges later.
Step 2: Melt and Combine Ingredients
Now for the magic! In a small saucepan over low heat, melt the peanut butter and coconut oil together, stirring constantly. We’re talking gentle heat here – you don’t want to scorch anything! Once smooth, remove from heat and whisk in the maple syrup until everything is beautifully combined. The mixture should look glossy and pourable – if it seems too thick, add a teaspoon of warm water to loosen it up.
Step 3: Chill and Set Properly
Pour your gorgeous fudge mixture into the prepared dish and smooth the top with a spatula. Here’s where patience comes in – pop it in the fridge for at least 2 hours until completely firm. You’ll know it’s ready when the edges pull away slightly from the parchment and the center feels firm to a gentle touch. Pro tip: resist the urge to peek every 5 minutes – the uninterrupted chill time is key for that perfect fudge texture!
Tips for Perfect 3-Ingredient Vegan Fudge
After making countless batches of this fudge (for “quality control,” obviously), I’ve picked up some tricks that make all the difference between good and oh-my-gosh-I-need-another-piece amazing:
- Cutting like a pro: Run your knife under hot water and wipe dry before slicing – it glides through the fudge like butter! For clean squares, cut straight down instead of sawing.
- Texture tweaks: If your fudge seems too soft, try refrigerating overnight. Too hard? Next time, use 1 tablespoon less coconut oil.
- Flavor boosts: After pouring into the pan, sprinkle with sea salt, crushed nuts, or cacao nibs for extra pizzazz – they’ll stick perfectly as the fudge sets.
- Storage smarts: Keep in an airtight container between layers of parchment paper. They’ll stay fresh for 2 weeks in the fridge or 3 months frozen (if they last that long!).
- Quick fix: If your fudge separates while melting, whisk vigorously – the maple syrup will bring it back together beautifully.
Remember, this is supposed to be easy! Don’t stress over perfection – even “ugly” fudge tastes incredible.
Serving Suggestions for Vegan Fudge
This versatile fudge shines in so many ways beyond just sneaking pieces straight from the fridge (though I won’t tell if you do!). For a simple afternoon treat, pair squares with a steaming cup of black coffee – the bitterness balances the sweetness perfectly. At parties, arrange them on a dessert platter with fresh berries and dark chocolate shavings for an elegant touch.
Come holiday season, these make fantastic edible gifts! Stack them in cute tins with parchment between layers, or wrap individual pieces in wax paper tied with twine. I love gifting little boxes with flavor variations – maybe one batch with almond butter and another with a swirl of raspberry jam. The options are endless!
Pro tip: For extra flair, dust the tops with cocoa powder or finely chopped pistachios right before serving. It adds beautiful color and texture that makes your fudge look professionally made!
Storing Your 3-Ingredient Vegan Fudge
Here’s the beautiful thing about this fudge – it practically stores itself! Once cut into squares, just pop them in an airtight container with parchment between layers (they’ll stick together otherwise). They’ll stay perfect in the fridge for about 2 weeks – if you can resist eating them that long! For longer storage, freeze them flat on a baking sheet before transferring to a freezer bag. They thaw in minutes at room temperature, ready to satisfy any sudden sweet tooth emergency.
Nutritional Information for Vegan Fudge
Okay, let’s talk numbers – but don’t let them scare you away from enjoying this delicious treat! Remember, these are estimates since ingredients can vary slightly between brands. Here’s the scoop per generous 1-inch square (about 16 pieces per batch):
- Calories: 120 – A perfect little indulgence
- Fat: 9g (4g saturated) – The good kind from peanut butter and coconut oil
- Carbs: 7g – With just 5g coming from natural sugars
- Fiber: 1g – A little bonus from the peanut butter
- Protein: 3g – More than your average candy!
- Sodium: 35mg – Much lower than store-bought fudge
The best part? Unlike traditional fudge, this version has zero cholesterol and uses only natural sweeteners. It’s the kind of treat that gives you energy rather than that sugar crash afterwards. Of course, it’s still dessert – but now you can enjoy it knowing exactly what’s inside!
Show off your creations by tagging us on social media and discover more ideas on Pinterest!
FAQs
Over the years, I’ve gotten so many questions about this magical little fudge recipe – and I’m happy to spill all my secrets! Here are the answers to the ones that pop up most often:
Can I Use Different Nut Butters?
Absolutely! While creamy peanut butter gives that classic fudge flavor I adore, almond butter creates an equally delicious (if slightly more sophisticated) version. Cashew butter makes it ultra-creamy, though you might want to add a pinch of salt to balance the sweetness. Just avoid anything labeled “natural” that separates – it can make your fudge grainy. And if nuts are a no-go, sunflower seed butter works surprisingly well – though fair warning, it’ll give your fudge a slightly green hue (tastes amazing though!).
How Long Does This Fudge Keep?
This fudge is practically indestructible in the fridge – it’ll stay perfect for about 2 weeks when stored properly in an airtight container. At room temperature, it holds up for about 2 days before getting too soft (though let’s be honest, it never lasts that long in my house!). For long-term storage, freeze the squares on a baking sheet before transferring to freezer bags – they’ll keep beautifully for 3 months. Just thaw at room temperature for 10 minutes whenever the craving hits!
Why Is My Fudge Too Soft?
Ah, the dreaded soft fudge! Usually this happens for one of three reasons: 1) You didn’t chill it long enough (patience, my friend!), 2) Your coconut oil wasn’t properly measured (always pack it firmly in the measuring cup if solid), or 3) Your kitchen was too warm when preparing it. If your batch turns out softer than you’d like, don’t panic – just pop it back in the fridge overnight, and it’ll firm right up. Next time, try reducing the coconut oil by 1 tablespoon for a sturdier set.
Can I Make This Without Coconut Oil?
While coconut oil gives that perfect melt-in-your-mouth texture, you can substitute cocoa butter for similar results – just melt it gently first. If you’re in a pinch, vegan butter works too, though the fudge might be a bit softer. Whatever you do, don’t skip the fat entirely – that’s what makes this fudge so decadently creamy!
Is There a Way to Make It Less Sweet?
Absolutely – and I do this often! Try reducing the maple syrup to 2 tablespoons and adding 1/2 teaspoon vanilla extract for depth. You can also use unsweetened peanut butter (just check the label – some “natural” varieties still contain sweeteners). The fudge will be slightly firmer but still deliciously rich. Another trick? Sprinkle with flaky sea salt right before serving – it balances the sweetness beautifully!