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Chocolate Peanut Butter Fudge


  • For the maple chocolate fudge layers
  • 1/2 cup butter softened
  • 1/2 cup coconut oil You may omit the coconut oil and double the butter instead
  • 3/8-1/2 cup of Grade B maple syrup
  • 1 cup cocoa powder
  • 1 tablespoon of vanilla
  • a pinch of salt
  • For the peanut butter layer
  • 1 cup peanut butterĀ or almond butter
  • 1 tablespoon maple syrup


  • In a food processor, combine the ingredients for the maple chocolate fudge layers.
  • Butter an 8X8 glass dish and spread half of the maple chocolate fudge mixture in the pan. Reserve the other half, leaving it at room temperature.
  • Freeze the first layer for 30 minutes or until firm.
  • Combine the ingredients for the peanut butter layer and spread the mixture on top of the first chocolate layer.
  • Freeze for 30 minutes or until firm.
  • Spread the last layer of chocolate maple fudge on top of the peanut butter layer and freeze for several hours.
  • Cut into small, 1 inch pieces and enjoy!