Rich and chocolatey with a deep nutty flavor—fig brownie peanut butter fudge cups are your new healthy indulgence. The vegan peanut butter cups are naturally gluten-free, and dairy-free.
Healthier Homemade Treats
For the brownie bottom layer, Mission Dried Figs are the star. They bind the other ingredients together also add a boost of nutrition, specifically fiber, potassium, iron, and copper too. Learn more about dried fig iron content and how it works in tandem with copper. Almond flour adds protein to the brownie layer too with cocoa powder bringing in that delicious chocolatey taste and antioxidants.
The fudgy brownie bottomed cups are topped with a peanut butter layer and the nut butter adds more protein as coconut oil firms up the maple-sweetened nut butter so it hardens.
The only special equipment you will need for the peanut butter fudge cups is a food processor. Here’s how to make them.
Easy to Make: Vegan Peanut Butter Cups
Line a muffin tin with paper cup liners. Into the food processor, add the cocoa powder with dried figs, almond flour, vanilla extract, and your favorite dairy-free milk. Process the ingredients until smooth. You’ll know it’s finished when the mixture begins to clump together, making it easy to press into the cup liners. Then, you’ll freeze the brownie bottomed cups for 20 minutes.
Next, melt coconut oil. Pour it into a bowl with the peanut butter, maple syrup, and vanilla extract, whisking until combined. Remove the brownie-bottomed cups from the freezer and pour the peanut butter layer on top of each of the cups. Place the muffin tin back into the freezer for about 1 hour so the peanut butter fudge cups can firm up. That’s it!
When to Eat the Fudgy Brownie-Bottom Cups
They would be great anytime you’re looking to satiate a sweet tooth. The handmade candies could also be a fun healthier Halloween treat too.
Fig Brownie Peanut Butter Fudge Cups
Ingredients
Fig Brownie Layer
- 1 1/2 cups Orchard Choice or Sun-Maid Mission Dried Figs
- 1/3 cup cocoa powder
- 3/4 cup almond flour
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened dairy-free milk
Peanut Butter Fudge
- 1 cup peanut butter
- 1/3 cup coconut oil , (melted)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Add the brownie layer ingredients to a food processor and blend until fully combined. Add a large spoonful of the brownie mixture to parchment paper muffin cups and flatten them.
- Place in the freezer for 20 minutes. Then mix the peanut butter fudge ingredients together in a bowl. Pour into the cups as a second layer.
- Place in the freezer for about 60 minutes or so until the cups harden.