Peach Pie Fudge

Peach. Pie. Fudge.

Need I say more?

Didn’t think so, but I will anyways! I was thinking it has been far too long since my last fudge post (you may remember the oh so delicious Eatmore Fudge Squares) which was extremely popular, so it was time for another one! This fudge is totally different yet equally as amazing!

 This time, I used peaches, coconut oil, and almond butter as the main components. Healthy fats and fruit sugars make this fudge incredibly rich and subtly sweet, with a side of “o.m.g.” .

Yep, the word orgasmic comes to mind; this fudge is seriously as good as se…well… I’ll keep this post PG…;)

A friend of mine shared this fudge recipe on my Facebook page, and I had already been planning something desserty and peach-related, so when the shared post and my idea collided in my mind, this wonderfully bissful Peach Pie Fudge was born.

Now, I reaaaallly want to say this fudge is “healthy”, because it’s made of whole, natural, unrefined ingredients, all with their own health benefits. When combined together, they should technically make a “healthy fudge” right?! Right!

The only little drawback note is that this fudge should be enjoyed in moderation… yes, there I go with that word again. The only reason I say this is because, well, eating half the batch (which is very tempting to do) would cost you quite a few daily calories.

So, be forewarned, these are healthy and wholesome, but … don’t go eat half the batch in one sitting!

 Like most of the recipes I post, this one too is easy, quick, and requires minimal ingredients!

You need a bowl, saucepan, a food processor or blender, and you can use whatever kind of container or mold you like! I used my silpat muffin mold, and you could easily use a cake pan, brownie pan, or muffin tin. You could make these into squares or little cups (or mini pies, if you will) like I did!

I divided the recipe into 8 servings because when I finished making it, that seemed like a good portion for a treat – and this brought each serving of fudge in at 140 calories – so, really, not bad for fudge that is this amazingly delicious.

Another great aspect is that there’s only 5 grams of sugar per serving – and that’s unrefined sugar too of course! The majority of the calories comes from fats – which are good, healthy fats coming from the almond butter and coconut oil!

So go, all you wonderful Nutritionist in the Kitch fans, and make this fudge! And pin it and share it with all your friends, and make this world just a tiny bit lovelier!

Have a wonderful Sunday!

5.0 from 2 reviews
Peach Pie Fudge (vegan & gluten free!)
Serves: 8
  • 1 cup frozen or fresh peach slices (plus a few additional slices for decoration)
  • 4 tablespoons coconut oil
  • 4 tablespoons natural almond butter
  • 2 tablespoons pure maple syrup
  • 2 tablespoons unsweetened non-dairy milk (I used coconut - feel free to try almond, soy, rice etc.)
  • ½ banana
  • 1 heaping teaspoon cinnamon
  • 1 packet stevia (I use Krisda - this is optional for a sweeter fudge, you could also use 1 Tbsp of coconut sugar, or an additional Tbsp of maple syrup)
  1. Heat coconut oil in a saucepan at medium heat. Add in peaches and saute until peaches are tender and cooked (about 5 minutes).
  2. Meanwhile, in a bowl mix together almond butter, maple syrup, banana, and non-dairy milk. (The mixture may be a little clumpy from the banana but that is fine!)
  3. Add the almond butter mixture to the saucepan with the peaches and oil and stir together.
  4. Stir in the cinnamon and stevia.
  5. Transfer the entire mixture to a food processor or blender and process/blend until smooth.
  6. Pour the mixture into a muffin mold/brownie pan/cake pan and garnish with peach slices.
  7. Freeze for at least 1 hour.
  8. Enjoy!
This fudge is best kept in the refrigerator or freezer until enjoyed as it will melt at room temperature.
Nutritional Information
Serving size: ⅛ recipe Calories: 140 kcal Fat: 11g Carbohydrates: 8g Sugar: 5g Fiber: 2g Protein: 2g



Nutritionist in the Kitch

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • What’s the best way to get them out of the muffin tins? They seem to be frozen in place and there’s no seemingly good way to pop them out without ruining the look of the perfect little pies…. :-/ Help please! 🙂

  • Made these this evening. Only problem I am having with them is stopping myself, and my husband, from eating the whole batch! Delicious! Thanks for another great treat, Christal. And welcome home to the great white north 🙂

  • Yeah still have to be careful,bc I hear even though coconut oil is good for u, it is still a saturated fat

    • Hey Crystal! Yes, it is saturated, but what’s different about coconut oil is 50% of it’s fat content is lauric acids and is also mostly a medium chain fatty acid rather than a long chain fatty acid! Not all saturated fats are alike! BUT, I do agree with you, which is why I made sure to mention in the post about enjoying this treat in “moderation” 😉