Keto Chocolate Coconut Peanut Butter Fudge Cups are an easy way to satisfy your dessert cravings in one delicious bite. Plus, they are vegan! However, you’ll never be able to tell from their decadent flavor! Keep scrolling for the recipe.

Call them candy. Or call them “fat bombs.” Whichever you prefer, just know that these Keto Chocolate Coconut Peanut Butter Fudge Cups will leave you thinking they’re too good to be true.

It’s that time of year when the Halloween candy is front and center at every grocery & drugstore, just begging to help you say au revoir to that summer bod. You don’t have to ask me twice.

I’ve always been more of a Reese’s Peanut Butter Cup gal myself, with my only complaint being they need even more peanut butter filling. So these fudge cups are almost like…reverse Reese’s?

These Chocolate Coconut Peanut Butter Fudge Cups are not only ridiculously delicious, they’re super easy to make with just a few ingredients and no baking required. They’re also keto and vegan! Here’s how to make ’em.

How To Make Keto Chocolate Coconut Peanut Butter Fudge Cups

Yields 10-12 regular cups or 20-24 mini cups

Fudge ingredients:

1 cup natural creamy peanut butter
1 cup coconut butter/manna (not coconut oil)

Chocolate ingredients:

1/4 cup unsweetened cocoa powder
2 tsbp – 1/4 cup coconut oil
liquid stevia to taste
OR
1/3 cup Hu Kitchen Gems, melted* (code GRACIE for free shipping)

* won’t be Keto, but still vegan

Directions:

Line a (regular or mini size – I prefer mini) muffin pan with baking cups.
In a large microwave-safe bowl combine the peanut butter and coconut butter and microwave for 30-60 seconds, just until soft enough to stir all together (or you could do on the stovetop if you’re one of those anti-microwavers).
Combine the peanut butter + coconut butter well, and pour into the baking cups 1/3-1/2 full. Set aside.
(Skip this step if using regular chocolate chips) On stovetop or in microwave heat the coconut oil, then mix in the cocoa powder until you have a chocolate “sauce.” Add a few drops of liquid stevia to whatever sweetness you’d like.
Drizzle the chocolate mixture over the fudge cups, and swirl in with a butter knife or tooth pick.
Let set in the refrigerator or freezer for at least 30 minutes until hardened.

I seriously don’t know why I haven’t made these fudge cups sooner – they’re pretty much my dream treat! The combo of the peanut butter + coconut butter is to die for. It gives a dense, silky texture reminiscent of our beloved Reese’s, without an ounce of added sugar.