indulge — with 5-ingredient chocolate peanut butter fudge cups


Looking for the perfect valentine’s sweet treat? This oh-so-simple, no bake fudge is vegan, paleo, gluten-free, naturally-sweet fudge will accommodate everyone’s dietary preferences — and still satisfy the biggest chocolate lovers.

I was inspired by this post on The Kitchn , and just slightly adapted it by adding cocoa, toppings, and serving in mini cups.

You can whip this cups up in all of 5 minutes. And while they may seem too good to be true — the only catch is that these need to be served straight from the fridge or freezer and not sit at room temp too long as they’ll become a little melty.

Chocolate peanut butter fudge cups


1 cup unsweetened peanut butter
1/2 cup coconut oil (liquified)
1/3 cup maple syrup
2 tablespoons cocoa powder
2 teaspoons vanilla extract
optional toppings: freeze-dried fruit, cacao nibs, coconut, etc.


Line a mini muffin tins with paper lines.

Whisk together peanut butter, coconut oil, maple syrup, cocoa powder, and vanilla.

Evenly fill each muffin cup with fudge. Sprinkle desired toppings. Place in refrigerator (or freezer if you’re impatient) and let set. This takes about 15-30 minutes in fridge or 8-10 in freezer.

Serve from refrigerator or freezer, and keep there to store. Fudge cups will begin to get melty if at room temperature for too long.

*omit cocoa and reduce maple syrup to 1/4 cup for plain peanut butter
*add 1-2 extra tablespoons for a richer chocolate flavor
*substitute almond, cashew, or sunflower seed butter for peanut (choose creamy varieties)
*substitute honey for maple syrup, or use a few (5-6) drop of stevia or 1/4 cup monk fruit sweetener

Yield: 24 mini cups

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