No bake fudge cups filled with a delicious creamy chocolate filling, high in protein, made with only three wholesome ingredients.
Homemade fudge cups are filled with a rich creamy filling that melts in the mouth, but is also high in protein and fiber. The texture is helped by peanut butter both in the coating and the filling so if you love Reese's cups, you'll love these creamy fudgy rounds or even my peanut butter brownies or peanut butter oat bars.
Why You'll Love This Recipe
Luscious chocolate filling. One bite into the soft chocolate casing introduces your mouth to a melty center cream that will send you swooning.
High in Protein. Traditional fudge recipes use heavy dairy cream, but I used nut butter here instead. Almond flour also contributes to the protein content. Each cup has 5 grams of protein.
Energizing with high mineral content. The 3-ingredient filling has three powerfully nutritious profiles, packing these cups with not just protein, but also fiber, zinc, folate and vitamin B6, and vitamin E.
The homemade fudge filling contains:
- Date syrup - If you don't want to buy date syrup which can be pricy, you can also use maple syrup or date paste. Here is my easy date paste recipe.
- Nut butter - I used almond to match the flour, but cashew butter is mild enough to not interfere with the flavors.
- Almond flour - Oat or coconut flour also works but use 25% more to offset the difference in absorbancy.
The soft chocolate shell contains:
- Chocolate chips - Use quality chocolate chips or bar.
- Coconut oil - Only a little necessary to thin out the chocolate.
- Nut butter - This ingredient is unusual for a chocolate coating, it softens it and makes the whole cup melt-in-your-mouth, not just the inner filling.
How To Make
Step 1: Add three ingredients to a bowl and mix it up using a spoon or hand-mixer. You are trying to achieve a wet batter.
Step 2: Press this batter flat and cut out 2-inch circles or just form 2-inch circles with your hands.
Step 3: Freeze circles and melt chocolate shell ingredients in a microwave for 1 minute.
Step 4: Spoon the shell into the cups and press in a disc. Cover the top with chocolate and freeze 10 minutes.
Tips & Substitutions
1. You can swap date syrup for maple syrup. Or you can use date paste made from blending fresh dates and water. Here is my date paste recipe.
2. Almond flour adds to the cookie-like flavor but if you want to remain nut-free or feel that almond flour is too expensive (which it is!) feel free to use coconut flour or oat flour. You'll probably want to add a bit more of each since both are more absorbent than almond flour.
More Peanut Butter Treats
If you try my recipes, please leave a comment and rating below and tag me on your Instagram post with @greensmoothiegourmet so I can see and share your remakes!!
Follow me on social media where I post daily healthy eating and lifestyle inspiration:
Instagram | TikTok | Facebook | Pinterest | Twitter |
Subscribe HERE to get recipes delivered to your inbox!
Homemade Fudge Cups
Homemade fudge filling
- 3 tablespoon date syrup or date paste or maple syrup
- ½ cup nut butter or seed butter
- ½ cup almond flour (Or use oat flour to keep the treat nut-free)
- 2 cups chocolate chips
- 3 teaspoon coconut oil
- 2 tablespoon nut butter
- flaky sea salt
Homemade fudge filling
- Line a cupcake pan with paper liners.
- Add the three ingredients to a bowl, and use a hand-mixer to mix up dough. If the dough is too sticky to roll out or form, add 1-3 tablespoons more almond flour and stir and knead again.3 tablespoon date syrup, ½ cup nut butter, ½ cup almond flour
- Roll out the dough and cut 12 2-inch discs, or finger-form the discs. Set them in the freezer while you make the chocolate shell.
- Melt the ingredients in a pyrex-measuring cup in the microwave at 1 minute, and then 15 seconds more if need be.2 cups chocolate chips, 3 teaspoon coconut oil, 2 tablespoon nut butter
- Dollop 1 tablespoon of melted chocolate into each cupcake liner.
- Press a disc into the melted chocolate until a rim of chocolate spills over the edges of the disc.
- Spoon ½ tablespoon of chocolate on the top of each disc and spread it with the back of a spoon to be sure each disc is fulling covered.
- Refrigerate for one hour or freeze for 10 minutes.
- Sprinkle with salt and enjoy.flaky sea salt
- The cups last two weeks refrigerated in a sealed container and up to three months frozen.
Can i use regular peanut butter like jif???
No, Jif won't work for the filling because it is far higher in moisture and won't create the texture you see here.
OMG !! I made the filling and ate it with a spoon. Can I use any chocolate for the coating?