Let me introduce you to a little square of joy that has completely taken over my freezer: Peanut Butter Chocolate Freezer Fudge. If you’re the kind of person who sneaks a spoonful of peanut butter from the jar or can’t resist the magic combo of chocolate and PB, you’re about to fall head over heels. This no-bake treat is creamy, rich, naturally sweetened, and dangerously easy to make. Think fudge, but without the stove, candy thermometer, or fuss.

I started making this during a hot summer when I wanted a cold treat that didn’t involve turning on the oven (or doing much at all, honestly). It quickly became my favorite quick dessert to keep stashed in the freezer for sweet cravings, late-night snacks, or even as a post-workout boost (because hey, there’s protein in there, right?). Now it’s a staple.

Why You’ll Love This Recipe

No baking required—just mix, pour, and freeze
Ready in about 30 minutes (including chill time!)
Naturally gluten-free, dairy-free, and vegan-friendly
Rich, creamy, and ultra-satisfying without being overly sweet
Just a handful of pantry ingredients
Easy to customize with mix-ins or toppings
Perfect for stashing in the freezer for whenever cravings hit

Ingredients You’ll Need

Natural peanut butter – The runny kind made from just peanuts and salt works best. It makes the fudge extra creamy and smooth.
Coconut oil – Helps the fudge set in the freezer and adds a subtle tropical flavor.
Maple syrup (or honey) – A natural sweetener that keeps it refined sugar-free. Use maple syrup to keep it vegan.
Unsweetened cocoa powder – Rich chocolate flavor without added sugar. Use a good quality one for the best taste.
Vanilla extract – Adds warmth and depth to the flavor.
Salt – Just a pinch brings out all the other flavors and balances the sweetness.

Optional but fun:

Mini chocolate chips or chopped dark chocolate – for a little texture and extra chocolate kick
Chopped nuts – walnuts, almonds, or peanuts for crunch
Sea salt flakes – for sprinkling on top (yes, please)

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step)

Step 1: Melt your base
In a small saucepan over low heat (or in a microwave-safe bowl), melt ½ cup coconut oil until just liquid. Stir in 1 cup peanut butter, ¼ cup maple syrup, and 1 teaspoon vanilla extract. Whisk until everything is smooth and well combined.

Step 2: Add the chocolate
Add ¼ cup unsweetened cocoa powder and a pinch of salt to the mixture. Stir or whisk until completely smooth and glossy. Taste and adjust sweetness if needed.

Step 3: Pour and smooth
Line a loaf pan or small square pan (8×4 or 8×8 works great) with parchment paper. Pour the mixture in and spread it out evenly with a spatula.

Step 4: Add extras (optional)
Now’s the fun part—sprinkle mini chocolate chips, chopped nuts, or flaky sea salt over the top. You can press them in gently so they stick.

Step 5: Freeze it
Pop the pan into the freezer for at least 30 minutes, or until firm. The fudge should be solid but still sliceable.

Step 6: Slice and store
Use the parchment to lift the fudge out of the pan. Slice into small squares—these are rich, so a little goes a long way. Store the fudge in an airtight container in the freezer.

Helpful Tips

Keep it cold
This fudge softens quickly at room temp, so keep it frozen until you’re ready to eat. It’s best enjoyed straight from the freezer or after sitting out for just 2–3 minutes.

Make it nut-free
Sub in sunflower seed butter or tahini if you want to keep it nut-free. The flavor will be a little different but still tasty.

Mix it up
Add a swirl of almond butter, sprinkle in shredded coconut, or throw in a handful of chopped dates or raisins if you like things chunky.

Cut small squares
This fudge is rich and satisfying, so bite-sized pieces are ideal. An 8×8 pan makes about 25–30 small squares.

Use silicone molds for fun shapes
Want to be fancy or make these giftable? Use silicone candy molds or mini muffin cups for little round fudge bites.

Frequently Asked Questions

Can I use regular peanut butter?
Yes, but it may be thicker and sweeter, so adjust the maple syrup accordingly. Natural peanut butter is ideal because it blends more smoothly.

Is this freezer fudge healthy?
It’s definitely a treat, but made with whole-food ingredients and no refined sugar. It’s a better-for-you alternative to store-bought fudge or candy.

How long does it last in the freezer?
Up to 3 months, but I promise it won’t last that long. Just store it in a sealed container to prevent freezer burn.

Can I use other nut butters?
Absolutely! Almond butter, cashew butter, even hazelnut butter all work beautifully—just make sure they’re the drippy kind.

What if I don’t like coconut oil?
Coconut oil is what helps the fudge firm up in the freezer, but if you need a swap, try melted cocoa butter or unsalted butter (if you’re not dairy-free).

I make this peanut butter chocolate freezer fudge all the time—seriously, there’s usually a stash hidden behind the frozen peas in my freezer. It’s perfect when you want something sweet but not over-the-top, and it’s endlessly tweakable based on your cravings or what you have on hand.

Give it a try and let me know what mix-ins you add! It’s one of those little recipes that feels like a win every time you make it.