Chocolate Peanut Butter Fudge Bites

These are definitely my new favourite sweet bite. I know I say this a lot but they are just absolute heaven! For the base I have used coconut flour which surprisingly goes very well with the peanut butter flour. If you don’t have coconut flour you can also use ground almond. I like the addition of the buckwheat groats into the chocolate layer as they add a nice crunch but you can leave them out if you don’t have them.

These bites are great to keep in the freezer for when you are craving something sweet, although I warn you that they probably won’t last very long at all!


For the base:

1 and ½ cup of coconut flour

3 tablespoons of almond butter

6 tablespoons of maple syrup or agave nectar

1 tablespoon of melted coconut oil

For the Peanut butter fudge layer:

½ cup of smooth peanut butter

1/3 cup of coconut oil

70 gr of good quality dark chocolate ( I have used 1 bar of Raw Halo chocolate)

For the chocolate layer

140 gr of good quality dark chocolate ( I have used 2 bars of Raw Halo chocolate)

A handful of buckwheat groats – this is optional but it will add a nice crunch

Start by making the base:

In a mixing bowl mix together the coconut flour, almond butter, melted coconut oil and maple syrup. Stir all the ingredients together. You should have quite a sticky dough when pressed between your fingers. If it still to crumbly add a bit more maple syrup and almond butter.

Transfer the mixture into a brownies tin lined with parchment paper. Spread the dough evenly across the tin and press it down with your fingers. Place the tin in the freezer to firm up while you are preparing the peanut butter fudge.

Place the peanut butter, coconut oil and dark chocolate into a small pan and put it on a low heat.

Let the chocolate and the coconut oil melt gently and keep stirring until all the ingredients are well combined together. You should have a smoot and creamy mixture.

Remove the tin from the freezer. Pour the peanut butter fudge mixture onto the base. Spread evenly using a spatula or the back of a spoon.

Place the tin back in the freezer for at least 1 hour until everything is completely solid and firm.

To make the chocolate layer:

Heat a pan full of water on a medium heat. Cover it with a ceramic or glass bowl. Place the chocolate in the bowl and let it melt gently. Once the chocolate is all melted add in the handful of buckwheat groats if using. Stir again.

Remove the tin from the freezer and pour the melted chocolate on top. Shake the tin around so the chocolate cover the all surface.

Place the tin back in the freezer for another hour or so until the chocolate is completely solid.

Remove the tin from the freezer ½ an hour before serving, cut into squares and enjoy!

Store the bites in an airtight container in the fridge for up to a week.



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This Post Has 7 Comments

  1. Siddhi Mehta

    Hi there! I hope you are doing well! Im emailing from a brand called Rhythm108 – we make some really lovely gluten, dairy, and refined sugar free. I ve been following yojr instagram for a while and love what you do! I was wondering if you were interested in doing a giveaway? We d love to do something with you. Hope to hear from you soon and have a fab day!


    The chocolate that you are using is unsweetened????

    1. Happy Skin Kitchen

      Hi lovely! I am using 70% dark raw chocolate which is sweetened with coconut sugar 🙂 You can totally use whatever chocolate you prefer!xx

    2. Terry

      This is crastyl clear. Thanks for taking the time!

    1. Happy Skin Kitchen

      Thank you!! I really hope you like them! 🙂

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