Peanut butter & chocolate fudge cups

Quick, easy and best of all VEGAN peanut butter & chocolate fudge! 

 We made these in a cupcake tin with liners, but you could easily make them in a small tin and cut into squares. 

Serving size depends on how you cut them up, each of the cupcakes would serve 2 people because they are pretty decadent.  


peanut butter fudge

160gm peanut butter

180gm condensed coconut milk *

2tbsn coconut oil or vegan butter

chocolate fudge

100g dark chocolate

160gm condensed coconut milk* 

2tsbn coconut oil

about 40g chopped nuts (Optional)

* We used 1 small can (360g) of Nature's Charm condensed coconut milk

Melt all of the ingredients for peanut butter layer and stir until smooth 

Add to tin

Melt all of the ingredients for chocolate layer 

Add on top of peanut butter layer, sprinkle nuts on top

Refrigerate for a minimum of 3 hours, best stored in the fridge in an airtight container. 

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About Me

Cookie& Biscuit was founded by Danae Dade in 2013, determined to make delectable treats for her daughter and then the community at large. From local farmers markets, press days, shipping brownies all over the UK and of course baking special occasion cakes that everyone can enjoy, Danae is passionate about spreading vegan treats far and wide. 

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