Buckeye fudge
Vegan & Grain-Free Buckeye Fudge: A Decadent No-Bake Dessert
If you’re a fan of traditional Buckeyes during the holidays (or let’s be real—year-round!), this Vegan & Grain-Free Buckeye Fudge is about to become your new favorite treat. It’s got all the creamy peanut butter goodness and rich chocolatey topping of classic Buckeyes but in an easy-to-make, no-bake fudge form. With just a handful of ingredients and minimal prep, this recipe is perfect for satisfying your sweet tooth without spending hours in the kitchen.
Best of all? It’s vegan, grain-free, and freezer-friendly, making it the ultimate crowd-pleaser for any occasion. Whether you’re hosting a holiday party or need a quick snack to keep on hand, this fudge will hit the spot every time.
Why You’ll Love This Recipe
• No Baking Required: Forget the oven—this fudge comes together with just a freezer and some mixing bowls.
• Vegan & Grain-Free: Perfect for anyone with dietary restrictions or looking for a healthier dessert option.
• Rich & Creamy Texture: Thanks to the combination of coconut milk, peanut butter, and melted chocolate, every bite melts in your mouth.
• Customizable: Switch up the nut butter, add toppings, or adjust the sweetness to make it your own.
Ingredients
Fudge Base
- 1/3 cup coconut flour
- 2/3 cup peanut butter, or substitute almond butter
- 1/3 cup refined coconut oil, melted
- 1/3-1/2 cup maple syrup, adjust sweetness to taste
- 1/4 cup full-fat coconut milk
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup chocolate chips
- 3-4 tablespoons full-fat coconut milk, 4 tbsp for a gooier topping
Instructions
Prepare the Pan
- Line a loaf pan with parchment paper, ensuring the edges hang over for easy removal. Set aside.
Make the Fudge Base
- In a large mixing bowl, combine the melted coconut oil and peanut butter. Stir until smooth.
- Add the maple syrup, coconut milk, and vanilla extract, stirring until fully combined.
- Gradually mix in the coconut flour until a smooth, thick batter forms.
Assemble the Fudge
- Pour the fudge mixture into the prepared loaf pan and smooth the top with a spatula.
Prepare the Ganache
- In a small microwave-safe bowl or over a stovetop, melt the chocolate chips with the coconut milk. Stir until smooth and glossy.
- Pour the ganache over the peanut butter fudge layer and spread evenly with a spatula.
Chill
- Place the pan in the freezer for 20-30 minutes, or until the fudge is firm and set.
Cut and Store
- Remove the fudge from the pan using the parchment paper edges and cut into squares.
- Store the fudge in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
