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Peanut Butter Freezer Fudge

Written by: Shana Troy Montréal - June 11, 2018

1 bowl, 4 ingredients

Dairy free, gluten free, refined sugar free

20 min + freezer time

I have a serious love for peanut butter. I know, I know, you either love it or hate it. There’s no in-between with peanut butter. I could eat it on the daily, and on most days, I usually do. Therefore, I give it to my baby often because I would really like him to like it as much as I do… and so far he totally does! Though at the moment, he loves all food, including smoked sardines lol.

I got my love of cooking from my mother, and fortunately she didn’t pass on her dislike for peanut butter. My husband can’t stand the stuff either, and he makes a comment every time I take out the jar. I, however, just keep eating it, and throw it into simple breakfasts, smoothies, and desserts.

It’s creamy, crunchy, a tad salty, high in protein, low in sugar, offers a good source of energy, and is just so damn satisfying! What’s not to love?

You know what goes perfectly with peanut butter? Chocolate! They go hand in hand, especially when turned into a simple four ingredient dessert like freezer fudge. The chocolate layer in this fudge comes from cocoa powder. If you can get your hands on a cocoa powder that’s as dark as possible, the richer the taste will be. My favourite one from Bulk Barn can be found here.

The other awesome ingredient in this freezer fudge is coconut butter. Not to be confused with coconut oil… it’s not the same thing! Coconut butter helps the fudge solidify, and gives it a creamy and decadent texture. I buy mine in the health section of any grocery store. Find my go-to one here. If you have a food processor, you could make it yourself. Blend unsweetened shredded coconut for about 10 minutes until it’s creamy. That’s it!


The super healthy fudge is dairy free, refined sugar free, gluten free, and only takes 20 minutes to make. It’s an awesome sweet snack and an easy quick dessert to whip up at any time. You’ll also want to keep a batch of these in your freezer for a little pick me up at any time of the day! Enjoy friends!



Spray a loaf pan with non-stick spray and line it with parchment paper.

Chocolate layer

  • 1/2 cup all natural peanut butter it should be liquid in texture*
  • 1/2 cup softened coconut butter you can heat it in the microwave
  • 2 tbsp cocoa powder
  • 2-3 tbsp maple syrup

*You could use any kind/combination of all natural nut butters (almond, sunflower seed, macadamia, walnut, etc.).


Combine all ingredients in a bowl and pour into the prepared loaf pan. Make sure that the mixture is spread out evenly and covers the bottom of the pan. You can knock it a few times on the counter to remove any air pockets. Set aside.

Peanut butter layer

  • 1/2 cup all natural peanut butter
  • 1/2 cup softened coconut butter
  • 1 tbsp maple syrup
  • 1-2 tbsp collagen powder (optional)
  • 1/2 tsp ground vanilla (optional)

Combine all ingredients in a bowl, and pour onto the chocolate layer. I like to sprinkle the top with sea salt – I love the sweet/salty combo!

Place the loaf pan in your freezer for a good 20-30 minutes.

Cut the fudge up into little squares and keep it in an airtight container in your freezer. Remove and let sit at room temperature for a minute or two before eating.

Boom voilà!


Written by:

Shana Troy

Danseuse de haut calibre, Shana a été formée en ballet classique à l'École supérieure de danse du Québec et au Jeune Ballet du Québec. C’est ainsi qu’elle a chaussé ses pointes comme ballerine pour les Grands Ballets Canadiens pendant 10 ans. Vous l’avez probablement déjà vue comme danseuse/chorégraphe au Match des Étoiles à Radio Canada. Elle a également pris part au film de danse québécois Sur le rythme, à plusieurs émissions télévisées et à quelques comédies musicales. Son curriculum ne s’arrête pas là. Elle était danseuse en chef pour Veronic Dicaire pendant 3 ans à Vegas, en Europe et au Québec. Sa mère adorait cuisiner et a transmis sa passion à Shana et ses deux sœurs. Nouvellement maman du petit Grey depuis mai 2017, elle donne présentement des cours de barre fitness au studio b.cycle dans le Vieux-Montréal et partagera ses recettes favorites ici.

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