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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!

Serves: 10

Ingredients

1 cup Creamy Peanut Butter
2 Tbsp Coconut Oil
2 Tbsp Pure Maple Syrup
5 Tbsp Collagen, *
1 whole Banana
1/4 cup Dark Chocolate, Melted
1/3 cup Coconut Cream
2/3 cup Dark Chocolate

Process

Mix together on ingredients until smooth. Pour into silicone muffin liners and place in the freezer
Blend / process together 1 banana and 1/4 cup melted chocolate until smooth
OR heat coconut cream & chocolate together on low heat, stirring regularly, until melted and smooth
Pour overtop pb layer in muffin liners and freeze at least 20 min
Add remaining peanut butter to top and sprinkle with flakey sea salt
Freeze for another 15+ min until firm to the touch
Enjoy! And keep leftovers in freezer until ready to enjoy

Notes

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

Chocolate PB fudge cups

Print Pin Rate

Prep Time: 10

Servings:

Ingredients

1 cup Creamy Peanut Butter
2 Tbsp Coconut Oil
2 Tbsp Pure Maple Syrup
5 Tbsp Collagen *

Fudge center

1 whole Banana
1/4 cup Dark Chocolate Melted

Fudge option #2

1/3 cup Coconut Cream
2/3 cup Dark Chocolate

Instructions

Mix together on ingredients until smooth. Pour into silicone muffin liners and place in the freezer
Blend / process together 1 banana and 1/4 cup melted chocolate until smooth
OR heat coconut cream & chocolate together on low heat, stirring regularly, until melted and smooth
Pour overtop pb layer in muffin liners and freeze at least 20 min
Add remaining peanut butter to top and sprinkle with flakey sea salt
Freeze for another 15+ min until firm to the touch
Enjoy! And keep leftovers in freezer until ready to enjoy