Do you ever make mistakes? I am somewhat known to make mistakes. In my world, the only way to achieve the greatest possible life is to be willing to fail. This recipe Peanut Butter fudge recipe was a mistake....the most DELICIOUS mistake I have ever made (even Mr. Grumbles agrees!)

Here is the story....

I had placed a can of coconut cream in my fridge as I wanted to attempt to make coconut whipped cream. For those who don't know, when you put coconut cream in the fridge, the cream separates from the liquid. Making whipping cream only requires the cream part so this is an easy way to separate the two.

So I thought...

When I opened the can to remove the cream, it was as hard as a brick, I set it out on the counter to see if it would quickly soften. I knew that I couldn't put a metal can in the microwave (that was a mistake I made in college which I was not going to repeat...who knew that if you don't COMPLETELY take the metallic sealant off the peanut butter jar that it would create sparks!)

Anywho, I somehow got distracted (happens more often than not!) and forgot about the canned coconut that was sitting on my counter, getting warmer by the minute. By the time I realized it had been sitting out for quite some time, the liquid had blended back into the cream.

Frustrated, knowing I couldn't make whipped cream with ANY liquid in the cream, I removed the cream along with some of the liquid and set it in a bowl.

Knowing that my grocery store had recently had a BOGO sale on peanut butter, I pondered what I could possibly make with coconut cream and peanut butter.

At this point, I had already made several recipes (some successes and some failures) and I was truly tired of being in the kitchen.

Quick and easy is what I wanted to create...

And then it hit me! Why not try to make a dairy-free peanut butter fudge?!

With over 65% of the population being lactose intolerant, I knew this recipe could be a hit!

How to make dairy-free Peanut Butter Fudge

First, place a can of full-fat coconut milk in the fridge overnight to separate. When you are ready to use it, open the can and let it sit on the counter until you can scoop out the cream. This took approximately 15 minutes for me but I did place it in front of a window that was getting a lot of sunlight.

Remove the coconut cream (and don't worry is some of the liquid comes with it) and place it in a large bowl. Add in your peanut butter and place it in the microwave for 30 seconds or until it softens.

Stir in the vanilla and the liquid sweetener (honey, maple syrup, or Lankanto Golden syrup for a sugar-free version)

Pour the mixture in a 9 x 5 loaf pan that has been covered in parchment paper. Smooth the top and place the mixture in the freezer to harden.

Leave it in the freezer for 2 or more hours. Gently use the overlap of parchment paper to pull the fudge out of the loaf pan. Cut the fudge into 24 squares and store it in the freezer.

Now technically, this recipe can be up to 4 ingredients...2 main ingredients (coconut cream and peanut butter) and then 2 potential ingredients (sweetener and vanilla).

See...there I go again making another mistake! Call it 2-ingredient, 3-ingredient or 4-ingredient, make this fudge today and I am sure you will be so happy with my mistake!

Also, if you like this Peanut Butter Fudge gooey dessert, you may also like these:

This is the creamiest and dreamiest peanut butter fudge. Using coconut cream and peanut butter, this dairy-free fudge comes together in minutes.

Dairy-Free Peanut Butter Fudge

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Print Recipe

This is the creamiest and dreamiest peanut butter fudge. Using coconut cream and peanut butter, this dairy-free fudge comes together in minutes.

Total Time: 8 minutes
Yield: 24 bites 1x

Ingredients

Units Scale

16 oz coconut cream, organic, placed in the fridge overnight
1 cup natural peanut butter
2 tbsp liquid sweetener (Lakanto Golden Syrup -sugar-free, honey or maple syrup)
1 tsp vanilla

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Instructions

Refrigerate the coconut cream overnight to allow for the liquid to separate.
Remove liquid from coconut cream and set aside for later use. Place coconut cream and peanut butter in a microwavable dish. Microwave for 30 seconds or until coconut cream begins to melt.
Once peanut butter and cream have been thoroughly combined, add vanilla and liquid sweetener. Add salt if necessary.
Line a 9x 5 loaf pan with parchment paper. Pour peanut coconut mixture into loaf pan. Gently tap pan to level fudge. Place fudge in the freezer 2 hours before cutting into squares.