PB Choc n’ Cream Fudge Bites




PB Choc n’ Cream Fudge Bites



  • Makes 1224 pieces (depending on size)
  • Ingredients:
  • For the Peanut Butter Fudge:
  • – 1 cup peanut butter
  • – 2/3 cup cacao butter
  • – 3 tbsp maple syrup
  • – Pinch of sea salt
  • For the Cream filling:
  • – 1/3 cup cashews (soaked overnight)
  • – 2 tbsp coconut cream
  • – 1 tsp vanilla bean paste
  • – Juice of half a lemon
  • – 4 tbsp maple syrup
  • – 4 tbsp coconut oil or cacao butter
  • For the Chocolate topping:
  • – 1/4 cup cacao butter
  • – 2 tbsp cacao powder
  • – 2 tbsp maple syrup
  • – 2 tbsp coconut water


  1. Peanut Butter Fudge:
  2. – Melt the cacao butter gently in a bowl over a saucepan of simmering water (double boiler).
  3. – Remove from the heat and stir in the remaining ingredients. Keep the bowl on top of the saucepan to make sure it doesn’t set too quickly
  4. – Evenly distribute the mixture into silicone moulds, or into a baking dish lined with parchment paper.
  5. – Place the mixture into the freezer to set while you prepare the next layer.
  6. Cream filling:
  7. – Melt the cacao butter or coconut oil over a double boiler.
  8. – Meanwhile take the remaining ingredients and add them to your blender and process until completely smooth and creamy (about 2 minutes).
  9. – Add the oil/cacao butter to the mixture and blend again, just to combine.
  10. – Remove the fudge from the freezer and distribute the cream mixture on top of it. Tap down against the counter to remove any air bubbles.
  11. – Place back into the freezer whilst you prepare the final layer!
  12. Chocolate topping:
  13. – Melt the cacao butter (again as above!)
  14. – Add the cacao powder and maple syrup and continue to stir gently until smooth.
  15. – Remove from the heat and add one tbsp of the coconut water, Stir gently to combine.
  16. – Add the second spoon of coconut water and continue stirring until smooth (do not whisk)
  17. – Remove the fudge from the freezer and top with the chocolate mixture.
  18. – Place back in the freezer and freeze overnight (or a minimum of 4 hours if you can’t wait!
  19. – Remove from the moulds and cut into cubes.
  20. – Store these in the freezer, and remove 20-30 mins before serving. Or add to warm oatmeal straight from the freezer!



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