lookbook cookbook vegan peanut butter fudge recipe

In typical LBCB style, these no bake treats use the simplest ingredients, take minutes to prepare, and are sure to be immediately devoured.

Makes approx 10

Sweetness 3/3
Difficulty 1/3

1/2 cup extra virgin coconut oil, room temperature
1/2 cup cacao
1/2 cup natural peanut butter, smooth or chunky
1/2 cup pure maple syrup

Line a 5" container or small bread pan with parchment paper.

Add all of the ingredients to a small saucepan over medium low heat for a few minutes and stir constantly with a rubber spatula so it does not stick. Remove from heat when fully mixed and pour into the container, so it is around 1-2" thick. Refrigerate or freeze until it hardens.

When solid, carefully cut into small squares or chunks on a cutting board. You may need to leave out for a few minutes to make cutting easier. Keep cold until serving and store in the freezer.

lookbook cookbook vegan peanut butter fudge recipe


This recipe can also be doubled to fit an 8" pie dish.

Always use quality extra virgin coconut oil so it has a light taste and isn't overbearing. 

lookbook cookbook vegan peanut butter fudge recipe


  1. Yum - this sounds amazing. Definitely giving it a go.


  2. Looks delicious! Chocolate and peanut butter are my two favorite things.

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