Go Back
+ servings


Prep Time20 mins
Total Time20 mins
Servings: 40
Author: Jenna Waters



  • 1/2 cup almond flour
  • 1/2 cup unsweetened cocoa
  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup


  • 1 cup peanut butter melted


  • 1 cup coconut oil melted
  • 1/2 cup unsweetened cocoa
  • 1/2 cup maple syrup
  • 1 dash sea salt optional


  • ) Combine all ingredients for the base layer in a bowl an mix until well combined. Refrigerate until it solidifies but is still able to be scooped with a spoon--about 15 minutes.
  • ) Meanwhile, prepare the other two layers. In a seperate container, melt the peanut butter and stir until in reaches a pourable consistency. In a different bowl, melt the coconut oil and add cocoa powder and maple syrup for the fudge topping and mix until it is a liquid consistency and well combined.
  • ) Place the mini silicon molds on a baking sheet and spoon 1 tsp of the base layer into silicone molds, filling about 1/3 of each cup. Push down with your finger to spread out and flatten.
  • ) Pour peanut butter over the base layer of each cup, filling until about 2/3 full.
  • ) Lastly, drizzle the fudge over the PB layer of each cup, filling it to the top.
  • ) Top each with a light sprinkle of sea salt (optional), and freeze until cups are frozen throughout and can easily be removed from the silicon molds (about 1 hour).