Peanut butter and walnut fudge bites (GF, SF, DF)

Peanut butter and walnut fudge recipe.


We are doubling down on nutty goodness this week with a brand new recipe that I put together recently – peanut butter and walnut fudge bites, yum! This is the kind of quick and easy treat that I love snacking on in the afternoon when I need an energy boost and feel like a little something sweet but guilt-free. They are so good!


Walnut fudge recipe.


I often get requests for “free from” recipes and this one ticks a lot of those boxes. This fudge recipe is free from refined sugar (it is sweetened with honey), gluten and dairy. You can even make it vegan by replacing the honey with brown rice syrup.


Peanut butter and walnut fudge recipe.


Another thing that I love about this peanut butter fudge recipe is that it is very easy to customise! No walnuts? No problem! Use whatever nuts you have on hand in the recipe. And if peanut butter ain’t your cup of tea then swop it out for almond or macadamia nut butter.


Peanut butter and walnut fudge recipe.


A quick word of caution – these fudge bites go soft quickly at room temperature. So this is definitely more of an “enjoy at home” snack rather than something you could pack and take on the road with you. Be sure to store them in the fridge or freezer too.


Peanut butter and walnut fudge recipe. Peanut butter and walnut fudge recipe.


Cook’s notes:

  • swop out the walnuts and peanut butter for other nuts / nut butter if you prefer.
  • make a vegan version by using brown rice syrup instead of honey.
  • if you use regular peanut butter instead of sugar free you may want to omit the salt and reduce the amount of honey slightly.



  • Servings: Makes 25 squares
  • Print

  • ½ cup raw walnuts
  • ½ cup sugar free peanut butter
  • ½ cup coconut oil (solid)
  • 80ml honey
  • 2 tbsp cocoa
  • pinch of salt
  • ½ tsp vanilla extract

1.) Preheat your oven to 180ºC. Spread the walnuts in an even layer in a small baking tin and roast for 10 minutes. Allow to cool then chop roughly. Set aside.

2.) Line a 20cm square baking tin with cling wrap. This will make it much easier to get the fudge out later.

3.) Place the peanut butter, coconut oil, honey, cocoa and salt in a saucepan. Stir over a low heat until everything is melted and combined. Do not let the mixture boil.

4.) Remove the saucepan from the heat and whisk in the vanilla extract. Stir in three quarters of the walnuts.

5.) Pour the mixture into the prepared tin and sprinkle the remaining walnuts over the top. Freeze for 45 minutes or until the fudge is firm enough to cut. Cut into squares and store in an airtight container in the fridge or freezer.


8 thoughts on “Peanut butter and walnut fudge bites (GF, SF, DF)

    1. Hi Zarina, unfortunately they are not interchangeable in this recipe. Coconut oil solidifies when it is cold and you need that to help hold the fudge together! So coconut oil is definitely your best bet here. 😉


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