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5 from 1 vote

No-Cook Peanut Butter Bean Fudge (Freezer Fudge)

Author Divas Can Cook


  • 6 oz can BUSH’S garbanzo beans drained and rinsed
  • 8 tablespoons unsalted butter melted
  • 1 tablespoon heavy whipping cream
  • 1 cup creamy peanut butter low sodium or unsalted
  • 2 teaspoons vanilla extract
  • 3/4 -1 cup powdered sugar


  • Line an 8 x 8 pan with parchment paper. Set aside.
  • In a blender add beans, butter, and whipping cream.
  • Blend until smooth and creamy.
  • Place mixture into a bowl.
  • Stir in peanut butter until well combined.
  • Stir in vanilla extract.
  • Stir in powdered sugar.
  • Spread mixture evenly into prepared pan, smoothing the top.
  • Freeze for 1 hour or until firm enough to cut.
  • Cut fudge into bite-size squares.
  • Place fudge into a freezer container. (separate the layers with parchment paper)
  • Store in the freezer.


This fudge must stay in the freezer. It softens quickly at room temperature.