***Updated!!! Looking for the Mini PB Cup Recipe? Head all the way to the bottom of the post!
And one of my favorite treats at Christmas is homemade fudge.
When I first started teaching, because I really couldn’t afford gifts for all of my co-workers, I used to make Rachel Ray’s 5 Minute Holiday Fudge Wreath and bring it in to share at our last team meeting before Winter break. It’s a great recipe if you have never tried it, but it’s not exactly clean and definitely not dairy free.
It turns out, it’s super simple to make a healthy, clean, and dairy-free fudge that is also free from refined sugars or any other processed ingredients. I looked at several different recipes to get ideas, and found this one from The Nourishing Gourmet to be very helpful.
This recipe is so easy, my daughter essentially made it by herself (hence our messy photos). All you have to do is melt some coconut oil, stir in cocoa powder, maple syrup, vanilla, and – our favorite part – some creamy peanut butter.
Then we poured the chocolaty deliciousness into a cupcake pan with liners for easy portion control and sprinkled on some seas salt. I actually think next time I will make use my mini cupcake pan!
We were impatient, so we put our fudge in the freezer to set, but I actually prefer the texture when it is stored in the refrigerator. It’s amazing how smooth and creamy this fudge is…and with the addition of peanut butter, it really tastes like a peanut butter cup!
While I wasn’t looking, my daughter dumped sprinkles all over the set fudge which I ended up having to brush off. But I like her idea. Next time, we will decorate before the fudge is set.
These would make a yummy homemade gift if you need a last minute idea…especially since you probably have all of these ingredients in your pantry already which is always a bonus.
If you give these a try, let me know what you think!Print
- 1/2 cup coconut oil, softened
- 1/2 cup unsweetened cocoa powder
- 1/2 cup smooth peanut butter
- 1/3 cup of maple syrup
- 1/2 tsp vanilla extract
- sea salt
- Mix coconut oil, cocoa powder, peanut butter, maple syrup and vanilla extract until smooth.
- Pour into lined cupcake tins or into a pan lined with parchment paper.
- Sprinkle the top of your fudge with sea salt
- Refrigerate (about 30 minutes) or freeze (about 10 minutes) until set.
1 YELLOW Treat swap
- Serving Size: 1 cup or 2-3 mini cups
Keywords: dessert, treat, chocolate, peanut butter, fudge, gluten-free, dairy-free, vegan
No treat swap needed for these gluten-free, dairy-free, and delicious peanut butter cups!
For the chocolate
1/4 cup coconut oil (use refined if you don’t want coconut flavor)
1/4 cup maple syrup (or sub honey)
1/2 tsp vanilla extract
sprinkle of sea salt
2 T cocoa powder
For the peanut butter layer
2 T peanut butter
1/2 –1 T coconut flour or peanut butter powder
1 T maple syrup (or sub honey)
- Mix the ingredients for the peanut butter layer together and set aside.
- Line a baking sheet or mini cupcake pan with mini cupcake liners.
- Melt coconut oil and mix with maple syrup, cocoa powder, and vanilla extract until smooth.
- Pour 1/2 tsp of the chocolate mixture into each cupcake liner and place it in the freezer for about 5 minutes or until hard.
- Add 1/2 tsp of the peanut butter filling to each cup and sort of flatten it down with your measuring spoon.
- Top the peanut butter layer with another 1/2 tsp of chocolate.
- Sprinkle with sea salt if desired, then place tray back in the freezer until set. Store in the freezer or fridge!
1 mini cup – 1 1/2 tsp, 1 sweetener tsp
- Serving Size: 1 mini cup