Peanut butter fudge cups are no bake, made in minutes and only 3 wholesome ingredients. The cup is filled with a delicious creamy chocolate peanut butter center that is like a chocolate-flavored Reese's cup.
Homemade peanut butter 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 and chocolate, you'll love these creamy fudge cups. And if chocolate peanut butter is your thing, you also might like my peanut butter swirl brownies from scratch, chocolate peanut butter fudge, peanut butter brownies , my oatmeal chocolate chip bars, or peanut butter oat bars.
Why You'll Love This
Luscious chocolate peanut butter filling. One bite into the soft chocolate casing introduces your mouth to a melty center cream that is like a chocolate flavored Reese's cup cream.
High in Protein. My peanut butter fudge cup is full of peanut butter, but no processed ingredients like you'll find in the Reese's candy cup. My cup has 5 grams of protein, also because of the almond flour.
Perfect for all diets. The 3-ingredient filling is suitable for vegans and those who eat dairy free and gluten free. To make it nut free, use oat flour and a seed butter.
The fudge cup filling contains:
- Maple syrup - Or date syrup, or date paste. Here is my easy date paste recipe.
- Peanut butter - I used almond butter to match the flour, but cashew butter is mild enough to not interfere with the flavors.
- Almond flour - Oat flour or coconut flour also works but use 25% more of each to offset the difference in absorbency.
The soft chocolate shell contains:
- Chocolate chips - Use quality chocolate chips or bar.
- Peanut 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 maple syrup for date 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.
Store the cups in an airtight container and keep it in the refrigerator for up to 1 week. You can also freeze the fudge cups for up to 2 months. Be sure to store cups separated by parchment paper squares or even paper cupcake liners.
More Chocolate Holiday Treats
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Peanut Butter Fudge Cups (no bake)
Homemade fudge filling
- 3 tablespoon maple syrup or date paste
- ½ cup nut butter
- ½ cup almond flour (Or use oat flour to keep the treat nut-free)
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 maple 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 chocolate chips 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.