Chocolate PB fudge cups (Edit recipe)

simple, fudgey, perfectly sweet & salty, with a protein boost, too! These are the perfect after meal sweet tooth fix for those peanut butter and chocolate lovers like me!
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:16 g
Carbohydrates:11 g
Protein:12 g
Cholesterol:0 g
Sodium:57 mg
Fiber:2 g
Sugars:5 g
Calculated per serving.

Serves: 10

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Mix together on ingredients until smooth. Pour into silicone muffin liners and place in the freezer
  2. Blend / process together 1 banana and 1/4 cup melted chocolate until smooth
  3. OR heat coconut cream & chocolate together on low heat, stirring regularly, until melted and smooth
  4. Pour overtop pb layer in muffin liners and freeze at least 20 min
  5. Add remaining peanut butter to top and sprinkle with flakey sea salt
  6. Freeze for another 15+ min until firm to the touch
  7. Enjoy! And keep leftovers in freezer until ready to enjoy


if you are not adding collagen for protein you can use just drippy peanut butter. If you pb is not drippy / very creamy add the coconut oil

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