Easy, Healthy Chocolate Peanut Butter Fudge (or Other Nut Butter)

Easy, Healthy Chocolate Peanut Butter Fudge (or Other Nut Butter) from The Gluten-Free Homemaker

I tend to think of fudge as a treat for the holidays, but this easy chocolate peanut butter fudge recipe from Danielle is much healthier than my holiday fudge recipes and can be indulged in any time.

I made the recipe using almond butter so my husband could enjoy it. It turned out perfectly, and my husband loved it! I imagine sunflower seed butter would work too if you can’t have any nuts.

Keep in mind that coconut oil melts at 76 degrees, which means that handling it very much will melt the outside. That’s why using paper liners in a mini muffin pan is a great way to go. You can keep the fudge piece in the liner as you eat it and have less mess. It’s totally worth any mess, though!

This is a guest post by my friend Danielle McKinney.

This fudge is quick and perfect for summer because there is no heating required! It is also much healthier than traditional fudge as dairy is replaced with coconut oil and there are no processed sugars.

Easy, Healthy Chocolate Peanut Butter Fudge (or Other Nut Butter) from The Gluten-Free Homemaker


Chocolate Peanut Butter Fudge
Recipe type: Dessert
  • ½ cup coconut oil, melted
  • ½ cup cocoa powder, sifted
  • ½ cup smooth natural peanut butter
  • ¼ cup honey
  • ½ tsp vanilla
  1. Line 2 mini muffin pans with paper liners (you’ll need about 18-20).
  2. Combine all ingredients and whisk until smooth. (A 4-cup liquid measuring cup is a good size and makes it easy to pour.)
  3. Fill the muffin liners with the chocolate mixture. Refrigerate 30 minutes or until firm. Be sure to store in the refrigerator as the coconut oil tends to make the fudge get soft quickly.
  4. Makes about 20 mini fudge cups.


Danielle is married to Ryan and is the happy mom of baby Rory and a turtle named Grimace. She has been successfully following the specific carbohydrate diet since 2011 to treat Crohn’s Disease and loves to cook and bake items that are delicious and healthy!


About Linda Etherton

I have been gluten free since 2000 when I was diagnosed with celiac disease. I am convinced that gluten-free food can and should be delicious. Through sharing recipes, menu plans, and information, I hope to help others enjoy a happy gluten-free life.
Connect with Linda online: Facebook | Google+ | Twitter


  1. O this looks SO good,I have to make it!!!

  2. Do you know what the crab count is per serving. My husband has to be very strict on carbs. Thx!!

    • No, I don’t know the carb count. I think there are online sites where you can put in ingredients and it will figure it out for you. Be sure to use unsweetened peanut butter and you could cut back some on the honey.

  3. Jenny Finlay says:

    Loving this! Being coeliac it’s such a treat to have these recipes :)

  4. Carol says:

    This recipe looks wonderful! You definitely can’t go wrong with chocolate and peanut butter, especially when it’s made into fudge. Yum!

  5. Mark O says:

    Awesome, will try tomorrow

  6. Nut butter makes such wonderful desserts, and simple too. It’s a nice change from cake and cookies. I’m pinning this one for my collection. Thanks

  7. Jackie says:

    Does a gluten-free diet help a person with Crohn’s Disease? I am referring to Danielle’s comment. I have a friend with Crohn’s and I will suggest this to him if it is the case. Thanks!

  8. kayla says:

    What could I use instead of coconut oil I’m allergic to coconuts.

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