This delicious 4-ingredients No-Bake Peanut Butter Fudge Recipe is so easy to make. Sweetened only with Medjool dates, this it is the perfect afternoon pick-me-up snack to satisfy sweets cravings.

Three squares of raw peanut butter fudge stacked on top of each other

No-Bake freezer fudge is my favorite pre-workout energy bites or afternoon pick-me-up snacks. 

No-bake recipes are some of my favorite recipes to make because they tend to be easier and less messy.

Also because they’re also great for those warmer summer months that are just around the corner!

Let’s face it, nobody likes sweating in a hot kitchen during the summer!

I posted a similar recipe that had a layer of chocolate on top, but I thought it might be good to give you a basic raw peanut butter fudge recipe that is delicious on its own and easily customizable. 

What Ingredients are in No Bake Peanut Butter Fudge?

A food processor with raw ruts, dates and peanut butter in it

Have you ever thought about what fudge really is?

I know when I think of fudge I mostly think of it as a texture… you know, it’s “fudgy”.

That dense bite of sweetness is what fudge means to me. 

Fun fact: Rumor has it that fudge got its name because the first batch of what was supposed to be caramel was “fudged” aka messed up. 

Traditionally, the main ingredients in fudge are butter, milk, and sugar, similar to caramel. So I could see how this theory came about.

However, this healthy version of the raw peanut butter fudge recipe is going to have slightly different ingredients than traditional fudge. 

But it’s still just as delicious and not lacking that perfect fudgy texture! 

How to Make Healthy Peanut Butter Fudge 

A loaf pan with a fudgy dough topped with vegan dark chocolate and sea salt

With minimal ingredients and a few minutes of your time, you can make this no-bake fudge and have a real crowd-pleaser. 

All you need for this delicious recipe is

  1. Raw cashews
  2. Peanut butter (obviously)
  3. Medjool dates
  4.  Coconut flour

Some great ways to fancy up your delicious peanut butter fudge would be to top it with:

  1. Chocolate chips
  2. Toasted coconut
  3. Salted peanuts,
  4. Sea salt

Or any of your favorite toppings!

Step by step instruction on how to make healthy peanut butter fudge in a food processor

First, to make this raw peanut butter fudge recipe, you will need to have your cashews soaked overnight so that they are soft.

Once your cashews are ready, put them in a food processor and add the pitted Medjool dates.

Make sure to blend thoroughly so that there are no chunks. You want a totally smooth texture here.

Next, add unsweetened and unsalted peanut butter to the food processor and blend until combined. 

Lastly, you will be adding the coconut flour to the food processor to blend.

Step by step instruction on how to make healthy peanut butter fudge in a food processor

Make sure you’re scraping the sides of the food processor throughout this process to ensure that everything gets blended uniformly. 

Once you have the batter for your fudge all mixed, place the mixture in a dish lined with parchment paper and let it chill in the fridge.

I used a 9 x 5 loaf pan but you can use a smaller or larger one depending on how thick you like your fudge.

I’ve found that letting the fudge sit in the freezer for at least 30 minutes yields the best results.

If you used a smaller pan and have a thicker fudge you may need to let it sit for a bit longer. 

Now you can cut it up and enjoy!

How To Store Vegan raw Peanut Butter Fudge 

Finished healthy peanut butter fudge topped with chocolate chips.

For best results, store the peanut butter fudge air-tight container in the freezer. 

This fudge only takes a minute to defrost and becomes soft and chewy again.

They last up to 2 months in the freezer.

So you can make double or triple batches and always have them ready in the freezer for an afternoon pick-me-up to satisfy that sugar craving!

What’s your favorite kind of peanut butter fudge? Leave a comment below!


Finished healthy peanut butter fudge topped with chocolate chips. Pinterest Image


Finished healthy peanut butter fudge topped with chocolate chips.

Get the recipe:No Bake Peanut Butter Fudge {Sweetened with Dates}

This 4 Ingredients Peanut Butter fudge recipe is made with raw cashews and sweetened by medjool dates only. It is delicious and easy to make.
No ratings yet
Print Recipe Rate Recipe Pin Recipe


  • 1 1/2 cup raw cashews
  • 8 large Medjool dates *
  • 2 tbsp coconut flour **
  • 1 cup peanut butter ***
  • 1 tsp sea salt, optional
  • Chocolate Chips on Top, Optional



  • Soak the raw cashews in a jar with warm water (enough to fully cover the cashews) and a pinch of salt overnight. Drain and rinse a couple of times. Then add soaked cashews to a food processor.
  • Add pitted Medjool dates to the food processor. Blend well until combined (no chunk of dates left).
  • Add peanut butter and a pinch of salt. Pulse in a food processor until smooth.
    Step by step instruction on how to make healthy peanut butter fudge in a food processor
  • Add coconut flour. Blend again.
  • Scrape the wall of the food processor a few times to make sure all the ingredients are blended well (Repeat step 4 and 5 if adding more coconut flour).
    Step by step instruction on how to make healthy peanut butter fudge in a food processor
  • Press the peanut butter fudge base in a parchment paper-lined 9×5 loaf pan. Add a handful of chocolate chips on top (optional, but is chocolate optional though?).
    Peanut Butter Fudge with chocolate chips on top in a 9x5 loaf pan ready to go into the freezer.
  • Let the loaf pan sit in the freezer for at least half an hour to set.
  • Cut it into bars. Store in the freezer. Enjoy!


  1. **If the mixture appears to be too wet, add more coconut flour, 1 tbsp at a time.
Storage: Best stored in the freezer.
Nutrition facts may vary depending on the type of peanut butter and chocolate you choose to use.
Serving: 1square, Calories: 314kcal, Carbohydrates: 23g, Protein: 9g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 14g, Cholesterol: 1mg, Sodium: 204mg, Fiber: 4g, Sugar: 15g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.