Peanut Butter Chocolate Fudge Cups | Vegan + Gluten-Free |

Peanut Butter Chocolate Fudge Cups





Yield 2 servings

This recipe is sponsored by



  1. In a microwave-safe bowl add ¾ cups of coconut cream, peanut butter, vanilla extract, salt and maple syrup. Heat at 15 second increments until smooth. Alternatively you can heat a cup of water in a small pot and place a glass bowl on top to melt all of the ingredients mentioned together.
  2. Transfer half equally between two serving cups.
  3. With the remaining half, add the leftover ¼ cup of coconut cream and chocolate chunks and whisk until smooth.
  4. Evenly top peanut butter layer with chocolate layer.
  5. Cover and let chill in the fridge overnight or at least 4-6 hours.
  6. Serve chilled topped with coconut whipped cream and chopped chocolate chunks, optional.


I linked to the exact ingredients used. You need to use a full-fat coconut cream or a coconut milk that has the coconut solids (don't use the liquid portion for this).

Courses Dessert

Recipe by The Plant Philosophy at