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No Bake Peanut Butter Fudge Cups

Make these No Bake Peanut Butter Fudge Cups that have a melt-in-your-mouth creamy base, with a decadent chocolate top for a fudgy PB cup!
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 4 large cups
Calories 505 kcal

Equipment

  • Cupcake Tray
  • Cupcake Liners
  • 1 Small Saucepan
  • 1 Medium Saucepan

Ingredients
  

For the Peanut Butter Layer

  • ¼ cup (56g) vegan butter melted
  • ½ cup (56g) almond flour
  • ½ cup (60g) icing sugar (confectioner's sugar)
  • ¼ cup (60g) smooth peanut butter

For the Chocolate Layer

  • 1 tbsp (15g) smooth peanut butter
  • 6 tbsp (90g) vegan semisweet chocolate chips

Instructions
 

  • In a medium saucepan over low heat, melt and stir the vegan butter and peanut butter together until they are well combined. Remove this from the heat once it's all melted, and stir in the almond flour and icing sugar.
  • Line four regular-sized cupcake trays with cupcake liners, and pour the peanut butter mixture into each, evenly spreading into all four.
  • In a small saucepan over low heat, melt the chocolate layer ingredients until the chocolate chips are completely melted and a chocolate sauce forms.
  • Pour this over top of the peanut butter filling in the cupcake liners.
  • Freeze for about 4 hours, then enjoy. Thaw before eating, or enjoy them straight out of the freezer!

Notes