Description
3 Ingredient Chocolate Peanut Butter Fudge Cups (V, GF): an easy, one bowl recipe for deliciously thick fudge cups bursting with peanut butter YUM. Vegan, Gluten-Free, Dairy-Free, Protein-Rich.
Ingredients
Scale
PB Fudge Cups
- ¾ cup unsalted, natural creamy peanut butter
- ¾ cup vegan chocolate chips
- ¾ cup unsalted, roasted peanuts, chopped
Optional Topping
- 1 tablespoon unsalted, roasted peanuts, finely chopped
Instructions
- Line a 12-cup muffin pan with cupcake liners. Set aside for later. Clear some space out in the freezer for this pan—you will need it later.
- Use the double boiler method or the following. Add chocolate chips and peanut butter to a medium, microwave-safe bowl. Heat in the microwave in 20-second increments, until softened and melted. Stir between heating, until smooth and thoroughly combined. Fold in peanuts.
- Scoop about 2 ½ tablespoons of this mixture into a cupcake liner. Repeat until all liners have been filled. Gently tap the muffin pan to create smooth, even cups. Optionally, top with finely chopped peanuts.
- Freeze for 25-40 minutes. Enjoy! Storing instructions below.
Notes
– Adapted from my Paleo Chocolate Almond Butter Fudge Cups any my 2-ingredient Chocolate Peanut Butter Fudge.
– Store in an airtight container in the refrigerator for 1-2 weeks.
– Freezer instructions: Store in an airtight, freezer-friendly container in the freezer for 1-2 months. Allow to thaw for 10-20 minutes before enjoying.
– More homemade candy recipes: homemade Almond Joy, 3-ingredient crunch cups, coconut chocolate cups.
- Category: Candy, Vegan, Gluten Free, Dairy-Free, Protein-Packed