as summer is approaching, it’s only getting hotter, which means i’m making as many no bake treats as possible. Brownie Peanut Butter Fudge Cups are a freezer storing, no bake, rich and decadent dream. with one layer of a dreamy no bake brownie and another with peanut butter fudge, this recipe is everything.
y’all seem to LOVEEEE my no bake desserts and i’m here for it too! they’re usually so much easier to make and i don’t have to turn on my oven in FL during the summer.
that sounds good to me lol. these cups are packed with healthy fats and taste super indulgent, yet they’re made with such amazing ingredients.
for the bottom layer, you’re going to need a food processor. the brownie dough is quite sticky, so you can slightly wet your hands when you mold it into the parchment paper cups.
you can then place the brownie cups in the freezer for about 20 minutes before you add the peanut butter fudge. the fudge is beyond simple by the way.
it’s just a mixture of peanut butter, coconut oil and vanilla extract. this is important though- you need runny peanut butter. honestly, Trader Joe’s and Whole Foods brands are where it’s at.
so this is a dessert with no added sugar actually, discounting the chocolate chips on top, which are a wonderful addition but not necessary.
the brownie layer is made with medjool dates! honestly, i am OBSESSED with dates and used to not like them, what the heck!
they’re so sweet, versatile and truly are nature’s candy. as for the peanut butter fudge, that’s not sweetened and doesn’t need to be because the dates are very sweet.
here’s everything that you’re going to need to make Brownie Peanut Butter Fudge Cups:
- medjool dates
- almond flour
- cocoa powder
- almond milk
- vanilla extract
- peanut butter
- coconut oil
yes, that’s it! how easy and you won’t believe how rich the flavors are.
also, if you love this recipe, you’re going to enjoy these ones too!
No Bake Cookies and Cream Bars
Easy Vegan Chocolate Energy Bars
are you going to make my Brownie Peanut Butter Fudge Cups?!
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Brownie Peanut Butter Fudge CupsCourse: Desserts, No BakeDifficulty: Easy
- brownie layer
7 large pitted medjool dates (you want them as soft as possible)
1/2 cup cocoa powder
3/4 cup almond flour
1 tsp vanilla extract
1/3 cup unsweetened dairy free milk
- peanut butter fudge
1 cup runny peanut butter
1/3 cup coconut oil (melted)
1 tsp vanilla extract
- add the brownie layer ingredients to a food processor and blend until fully combined.
- the brownie dough is sticky, so with slightly wet hands, add a large spoonful of the brownie mixture to parchment paper muffin cups and flatten.
- place in the freezer for 20 minutes. then mix the peanut butter fudge ingredients together in a bowl and add your desired amount on top of the brownie layer. you can add chocolate chips if you want, but i would let the peanut butter fudge harden a bit in the freezer so the chocolate chips don’t sink.
- place in the freezer for about 60 minutes or so until the cups full harden. store in the freezer in an airtight container and thaw a bit before eating.
Could I use coconut flour instead of almond? Not sure if those are interchangeable. Thanks!
hi! no they’re not interchangeable unfortunately!
Made these today and they were yummy! Next time I will add a few dates to the peanut butter part as I used unsweetened pb and mine could have used some pb sweetness. I will also double the chocolate base next time (or half the pb) topping to make it more 50/50 ratio of chocolate to pb. Thanks for the delish recipe Mary!
woooo thanks Keri!
Any sub ideas for coconut oil/ I just can’t with coconut
hmmm maybe avocado oil!! 🙂
How many does this make? I feel like I have looked everywhere and can’t find the answer.
hi! it says right in the recipe card- 9 servings 🙂
Ooh these are awesome! I added salt to both of the layers (my pb was unsalted) and that totally kicked it up a notch. Thank you for this very easy/ delicious recipe!