Dairy-free, Nut-free Chocolate “PeaNOT” Butter Swirl Fudge Recipe

Ok long story short: these are DELISH and super easy to make! 


“PeaNOT butter ” fudge:

  • 1 1/2 cups Wow Butter (soy) 
  • 1/3 cup melted Omega Nutrition coconut oil

 coconut oil replaces butter  for a non-dairy alternative 

  • 1/4 cup maple syrup or honey
  • 1/4 teaspoon sea salt

Chocolate Swirl:

  • 1/2 cup reserved “PeaNOT butter” fudge mixture from above
  • 1/4 cup cocoa powder
  • 1 tbsp melted coconut oil 
  • 1 tbsp maple syrup or honey
  • Dash sea salt


  1. Line the base of a 9×5″ pan with one long piece of parchment paper, cut to fit the base and running up the short sides an inch.
  2. Combine the ingredients for the fudge in a medium mixing bowl.
  3. Reserve 1/2 cup of the fudge mixture for the top and set aside. Pour the rest into the prepared pan. Use a spatula or back of a spoon to distribute it evenly.
  4. Mix the reserved “PeaNOT butter” fudge mixture with the ingredients for the chocolate swirl. Blend thoroughly.
  5. Dollop all of the chocolate mixture on top of the fudge mixture in the pan and then drag the tip of a butter knife through the pan in a curving zig zag pattern to make a swirly design. 
  6. Cover the pan with plastic wrap and freeze for at least one hour.
  7. Use a sharp knife to slice the fudge into small 1″ pieces for serving. 

Note: You must serve the fudge straight from the freezer or chilled from the fridge as it will melt easily at room temperature (because of the coconut oil). Don’t worry they won’t last long!

Store any leftovers (which I doubt you will have!) in an airtight container in the fridge for up to two weeks or freezer for up to two months. 

Recipe adapted from Cookie+Kate’s adaptation (see her Notes for all sources) 

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