Easy Vegan Peanut Butter Fudge

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe by Minimalist Baker.


For peanut butter

  • 1 cup raw peanuts
  • pinch of Himalayan salt (optional) 

For fudge

  • 2 cups desiccated unsweetened coconut
  • 1 cup creamy peanut butter made with the NutraMilk
  • 1/2 cup melted coconut oil
  • 3-5 tbsp. maple syrup (or other sweetener of choice, i.e. stevia)
  • 1 tsp pure vanilla extract (optional)

Toppings (optional)

  • Crushed peanuts
  • Coconut flakes 


  • First, make the peanut butter
    • Place peanuts in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid and take out peanut butter.

  • Line a standard 9x5-inch loaf pan with parchment and set aside.
  • Add desiccated coconut to the NutraMilk container and run Butter Cycle for about 4 minutes until you get butter consistency.

  • Add peanut butter, melted coconut oil and maple syrup (1 tbsp. at a time until desired sweetness is reached.), and vanilla (optional) to the NutraMilk container and press Mix Cycle until all ingredients are well combined.
  • Taste and adjust flavors as needed, adding more salt, maple syrup or vanilla to your preference.
  • Transfer mixture to lined loaf pan and spread into an even layer. You can add crushed peanuts or coconut flakes on top if you´d like.

  • Freeze until firm - about 15 minutes. Then use a hot knife to slice into even squares. Enjoy immediately and store leftovers in the refrigerator up to 10 days or in the freezer up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.