Recipe: Maple Peanut Butter Fudge

We recently discovered this all-natural, delicious treat using just a few ingredients that you probably already have around in your kitchen: peanut butter, maple syrup, coconut oil and vanilla. Enjoy a dessert that’s gluten free, vegan, and stoked with healthy fat from the coconut oil, which is literally food for your brain.

Definitely a good alternative to buying packaged, store-bought cookies or treats.

The maple syrup adds a rich, caramel-like flavor to the fudge, and as far as sweeteners go, maple syrup has more trace minerals and nutrients than white sugar.

We suggest investing in a silicone mold, such as the heart-shaped one we bought from It forms the fudge into perfect individual servings.

Tip: we used crunchy peanut butter and ground vanilla bean instead of vanilla extract. And be sure to use 100% grade A organic maple syrup. We also love Nutiva coconut oil. One of the best places to find all these ingredients is at Thrive Market.


  • 1/2 cup pure maple syrup
  • 1/3 cup natural crunchy peanut butter
  • 1/4 cup coconut oil (we Like Nutiva)
  • 1 teaspoons ground vanilla bean
  1. Line a mini muffin pan with muffin liners. Or use a silicone mold.
  2. In a saucepan, mix together the maple syrup, peanut butter and coconut oil over medium heat. Stirring constantly, bring to a boil and boil for about 2 minutes. It should thicken and become glossy. Stir in the vanilla.
  3. Pour into the muffin tins or silicone liners and place the pan in the freezer.
  4. Freeze for about 2-3 hours. Be patient! You want the fudge to be solid and dry enought to be able to remove from the liners of silicone mold.
  5. Keep any fudge you don’t eat right away stored in the freezer.

Posted in Food & Recipes