Desserts

May 10, 2021

Peanut Butter Freezer Fudge

Peanut Butter Freezer Fudge is like peanut butter in ice cream mode. It's a delicious warm weather treat made from whole food ingredients.

Peanut Butter Freezer Fudge

Any other peanut butter fans out there?? I LOVE peanut butter. It's definitely one of my top favorite foods. And ever since I made a chocolate freezer fudge recipe, I've been dreaming about creating a peanut butter freezer fudge.

Chocolate freezer fudge = good. Peanut butter freezer fudge = incredible!

Maybe I'm biased. If you're a chocolate fan I'm sure you'll enjoy the chocolate version. But there's nothing like peanut butter. So good. Plus, if you're really wanting some chocolate, drizzle some melted chocolate on top of your peanut butter fudge, and you'll get that classic chocolate + pb combo.

Let's jump in!

Peanut Butter Freezer Fudge

Recipe Features

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, sugar-free, and completely fruit-sweetened
  • Perfect treat— this fudge has tons of good-for-you ingredients with fiber and nutrients for a healthy and tasty snack or dessert
  • Super easy — mix all the ingredients and pop in the freezer, then cut and serve

Ingredients

  • Chickpeas: The secret ingredient! Chickpeas create a smooth and creamy texture, and add protein and fiber. You can’t even taste them.
  • Powdered Peanut Butter: For protein and tons of peanut flavor. Be sure to use a peanut powder with no added sugar.
  • Peanut Butter: For suuuper thick fudge, and peanut flavor of course!
  • Maple Syrup: For extra sweetness. For a completely fruit sweetened dessert, sub date syrup.
  • Medjool Dates: Dates add natural sweetness. Make sure to remove the pits before you use them.
  • Ground Flaxseeds: Flaxseeds bind together to create and egg-like consistency, helping to keep the fudge together.
  • Vanilla Extract: Vanilla enhances the chocolate flavor.
  • Non-Dairy Milk: To thin the fudge to the correct consistency.
  • Vegan Chocolate: For some extra chocolate goodness. Melt and drizzle over the top for a touch of chocolate.

Peanut Butter Freezer Fudge

How to make Peanut Butter Freezer Fudge

Step 1. Line a square baking pan with parchment paper.

Step 2. Add all the ingredients except the non-dairy milk and chocolate chips to a food processor.

Step 3. Blend, adding the non-dairy milk as the machine runs, until smooth.

Step 4. Spread into the prepared pan and freeze for at least 4 hours, or overnight.

Step 5. Once frozen, cut the fudge into squares. Melt the chocolate and drizzle over the bars.

Step 6. Before eating, allow the bars to sit out of the freezer for at least 5 minutes to soften. Keep leftovers stored in the freezer. Enjoy!

Peanut Butter Freezer Fudge

Recipe Prayer

Thankyou God for this tasty dessert. Help us to enjoy the abundance of Your creation. Amen.

Related Recipes

Looking for other tasty, chocolate filled plant-based desserts? Try some of my favorites:

Tried this recipe?

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Peanut Butter Freezer Fudge

Peanut Butter Freezer Fudge is like peanut butter in ice cream mode. It's a delicious warm weather treat made from whole food ingredients.

Author:

Elizabeth

Serves:

16

Prep:

10

min

cook:

0

min

total:

250

min

Ingredients

  • 1 15-Ounce Can Chickpeas
  • 3/4 Cup Powdered Peanut Butter
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Peanut Butter
  • 4 Medjool Dates
  • 2 Tablespoons Ground Flaxseed
  • 1 Teaspoon Vanilla Extract
  • 3/4 Cup Non-Dairy Milk
  • 1/2 Cup Vegan Chocolate Chips

Instructions

  1. Line a square baking pan with parchment paper.
  2. Add all the ingredients except the non-dairy milk and chocolate chips to a food processor.
  3. Blend, adding the non-dairy milk as the machine runs, until smooth.
  4. Spread into the prepared pan and freeze for at least 4 hours, or overnight.
  5. Once frozen, cut the fudge into squares. Melt the chocolate and drizzle over the bars.
  6. Before eating, allow the bars to sit out of the freezer for at least 5 minutes to soften. Keep leftovers stored in the freezer. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography