Natural Peanut Butter Fudge

Natural Peanut Butter Fudge @themerrythoughtI wasn’t really sure what to call these little bars of deliciousness! My niece, Amber, recently shared the recipe with me and it’s been a life-saver this month because it’s a “healthy” treat that I can actually enjoy because it’s all natural, with no refined sugars in it! (I’ve gone sugar-free this month (only natural sugar allowed), along with eating healthier in general too!) And while this fudge is healthy in that it’s sweetened naturally (honey), and contains healthy fats, with a kick of protein in it; it’s definitely not something you’d want to binge on the way you could a bag of baby carrots!  It’s a treat I try to eat only a couple times a week, just to get me through those really dark moments when cravings hit hard! 😉Natural Peanut Butter Fudge @themerrythoughtI first tried this at Christmas, when I hadn’t been eating very healthy, and thought, yea this “healthy” treat isn’t too bad; and probably if you’re eating really healthy, it’d taste amazing. A couple weeks later, Amber made it again, after I’d started my healthier eating plan and joined her in this crazy no-sugar January challenge, and yup, it’s amazing! 🙂 She so kindly shared her easy & simple recipe with me, which I adapted a bit to try to cut a little more fat out (I reduced the coconut oil), and had to add a little sea salt for that nice sweet & salty combo (I love it with the sea salt added!). You also could do a little less honey if your tastebuds are okay with that, and make it even healthier. I’m still learning to be friends with natural peanut butter, so I liked the little extra sweetness of more honey. You must use regular (solid) coconut oil though and keep it in the freezer at all times! The coconut oil will soften if it’s left out and you’ll be left with melty fudge. Probably still delicious though!Healthy Peanut Butter Fudge @themerrythoughtHealthy Peanut Butter Fudge

1 cup creamy natural peanut butter (you want one with no sugar added!)
1/4 cup coconut oil, melted
2-3 tablespoons honey
sea salt flakes

Line a 9×5 loaf pan with parchment paper, set aside (you can use any size, smaller, pan. It’ll just change the thickness of the bars). In a medium bowl, stir together the peanut butter, melted coconut oil and honey (you might want to start with 2 tablespoons, taste it, and see if it’s sweet enough, add more if needed). Stir in a small pinch of sea salt flakes. Pour into prepared pan. Place in freezer and allow to harden. Cut into small bars (1 to 2 inch size) and sprinkle with more sea salt flakes if desired. Store in an airtight container in the freezer.
This recipe yields approximately 15 bars, cut to 1 1/2 inch size bars, made in a 9×5 inch pan. 
Natural Peanut Butter Fudge @themerrythoughtNatural Peanut Butter Fudge @themerrythoughtNatural Peanut Butter Fudge @themerrythought
Any favorite healthier treats you like to indulge in? (Don’t worry, I won’t be posting only healthy recipes from here on out – this girl still loves to bake, (with butter & sugar!), but I am going to try to add them in more often as I find good ones I like. Cause we all could do with a little healthier eating, right?!) 🙂


  • Mary-Clay | The Open OvenWednesday, January 20, 2016 - 1:26 pm

    yum! I’ll eat peanut butter in any form. I think I could devour that pan within a day. thanks for sharing!ReplyCancel

    • MandaWednesday, January 20, 2016 - 3:52 pm

      Yes, right there with you! It takes all the self-control to not inhale these all at once! 😉ReplyCancel

  • Amy LynnWednesday, January 20, 2016 - 7:45 pm

    I wonder how these would be with almond butter? I don’t mind peanut butter, but I like almond best 🙂 Either way, these would go great with some apple slices as an afternoon snack!

    I have totally crashed and burned on my no sugar month, but I’m still trying! I’m hoping this week will be better than last lol Thanks for sharing this, it’ll be a good treat to try!ReplyCancel

    • MandaSunday, January 24, 2016 - 9:01 pm

      I have actually never had almond butter 😮but if it’s a similar texture/consistency to natural pb, then it should work just fine to use it! And now I guess I’m going to add almond butter to my grocery list! 😉
      Hoping you have a better week this week – you got this! 💪ReplyCancel

  • KristenThursday, January 21, 2016 - 9:07 am

    You should try them using maple syrup as the sweetener. Amazing.ReplyCancel

    • MandaSunday, January 24, 2016 - 10:36 pm

      That sounds soo good – definitely trying it with my next batch!ReplyCancel

  • Katie PagliaroliThursday, January 21, 2016 - 12:23 pm

    This is AMAZING! Especially for sugar free January.ReplyCancel

    • MandaSunday, January 24, 2016 - 10:35 pm

      Did you get some of Amber’s? Isn’t it the best?!! Gets ya through those dark days of sugar-free January! 😉ReplyCancel

  • Bethany @ Athletic AvocadoThursday, January 21, 2016 - 12:54 pm

    I LOVE peanut butter fudge! Im super glad this recipe is guilt-free!ReplyCancel

    • MandaSunday, January 24, 2016 - 10:39 pm

      It’s soo good – and it’s even better knowing that’s it’s a healthier treat! 🙂ReplyCancel

  • LindaFriday, February 5, 2016 - 6:25 pm

    This sounds wonderful! Is there an alternate for the coconut oil ? I have an allergy but would love to try the recipie. Any thoughts?ReplyCancel

    • MandaMonday, February 8, 2016 - 11:05 am

      Hmm, nothing comes to mind. It needs to be something that will become solid, like coconut oil will, so that the fudge will hold it’s shape. Maybe will Google will have some ideas? Sorry I’m not able to help with this!ReplyCancel

  • LauraTuesday, February 9, 2016 - 10:58 am

    Beautiful! Love.ReplyCancel

  • ChrisTuesday, March 1, 2016 - 6:25 pm

    I appreciated the idea for these, and they were certainly a snap to make, but I wouldn’t really consider these fudge (a question that the headnote acknowledges). They aren’t at all chewy or dense so it’s basically like eating solidified peanut butter–which isn’t necessarily a bad thing. I used maple syrup which worked fine (peanut is such an overpowering flavor that I don’t think one would really be able to tell the difference between a moderate amount of honey vs. maple syrup or other sweetener of choice). One note about salt–don’t skimp if you are using unsalted peanut butter (I don’t ever eat salted so I’m honestly not sure whether one would need to add any salt in that scenario or not). I might try a hybrid version with both coconut oil and marshmallow or dairy to get a slightly more healthy version of what I would consider proper “fudge.” Or perhaps add oats and make more of a “bar.”ReplyCancel

  • Pep's Free From KitchenThursday, March 3, 2016 - 3:34 pm

    Wow, this is really delicious. I’ve shared the recipe, I did use maple syrup instead of honey, but the rest is the same as the original, on my blog and linked back to the original. I hope that’s okay. Thank you for the recipe.ReplyCancel

    • MandaThursday, March 3, 2016 - 8:24 pm

      So glad you liked it! 🙂 I’m planning to try a batch with maple syrup soon!ReplyCancel

  • KatFriday, March 4, 2016 - 5:34 pm

    I just made this for my family… They loved it and it feels good to enjoy a dessert knowing it is actually healthy!!! Thanks so much!ReplyCancel

  • Eden PassanteSaturday, April 9, 2016 - 3:35 pm

    This looks amazing!! The sea salt sounds like a great addition too!ReplyCancel

    • MandaTuesday, April 12, 2016 - 11:45 am

      Thanks so much – they’re a favorite healthy treat around here! 🙂ReplyCancel

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