Chocolate Peanut Butter Protein Fudge Cups


¼ cup chocolate almond milk
1 tablespoon cocoa powder
¼ teaspoon salt
½ cup coconut oil, melted
2 tablespoons Vitacost honey


1. Heat peanut butter in the microwave for 15 seconds and pour into a mixing bowl.

2. Add the remainder of ingredients to the bowl and whisk until mixture is smooth.
Note: You can also place all the ingredients in a food processor and blend – this will make the mixture extra smooth and creamy.

3. Place 20 mini silicone cupcake liners on a sheet pan. Spoon about 2 tablespoons of fudge batter into each cupcake liner.

4. Place the fudge in the freezer for at least 2 hours. When you’re ready to eat one, remove the fudge from liner and let it sit at room temperature for 10 minutes.

Makes 20 servings
1 serving is one piece of fudge

Macros for 1 serving
115 calories, 5g protein, 4.3g carbs, 9.3g fat, 2.8g sugar, 0g fiber

Nicolette’s Notes
* Store leftovers in the freezer for up to 3 months or in the fridge for up to 4 days.
* You can also spoon the fudge mixture into any small silicone liner or ice cube trays. Note the macros will change depending on the size of eat one.


  1. These sound delicious! I love how you added a protein punch in the recipe!

  2. Chocolate cup cakes are my favorite and I can't resist any occasion to have them. Now you have shared the recipe and I will be making tons of it for my crazy stomach.