Peanut butter fudge cups are no bake, made in minutes and a filling of only 3 wholesome ingredients. The delicious creamy chocolate peanut butter center tastes like a Reese's cup.
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 peanut 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.
Chocolate shell
Melt the chocolate chips and peanut butter in a pyrex-measuring cup in the microwave at 1 minute, and then 15 seconds more if need be.
1 cup chocolate chips, 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
Storage
The cups last two weeks refrigerated in a sealed container and up to three months frozen.
Video
Notes
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. You'll probably want to add a bit more of each since both are more absorbent than almond flour.3. If the dough is too wet to roll out, add more flour until it is. Also, press the dough between two pieces of parchment paper to prevent sticking.