Chocolate & Peanut Butter & Coconut... Oh. My.

Chocolate/Peanut Butter Fudge Cups

When my journey into the Low FODMAP world began, I knew I needed to search. Search blogs, search recipes, search books and search google. Thankfully, I found some fantastic information out there in cyberspace! 

One of the blogs I discovered was Delicious as it Looks. The writer of the blog has been eating Low FODMAP for quite some time and has lots of great sounding recipes I am anxious to try. One that especially intrigued me was a chocolate candy fudge textured recipe made using coconut oil (something I have never cooked with), one of my absolute loves - peanut butter and unsweetened cocoa powder.  I use Better 'N Peanut Butter from Trader Joes which has less calories and fats; but, it is definitely a score on flavor!  I also found my coconut oil at Trader Joes.

Up until I found this recipe I was actually in a panic state.  A life without chocolate? I. Don't. Think. So. It is super easy (right up my alley) and tastes fabulous!  And, it is über chocolately which can NEVER be bad... Right?  

Plus, if I did the math correctly, there are only about 65 calories in each candy cup. I know, I know, you are looking at the pictures and thinking "but they are small, I can't eat just one" to which I say... Yes. You. Can. They are seriously that chocolately and satisfying.

I have discovered that most recipes I find I tweak by taking out ingredients, adding family favorite foods or putting in more or less of some ingredients.  But, I must admit, other than my choice of peanut butter, I made this recipe EXACTLY as it was written.  It is a perfect blend of chocolate and peanut butter yummyness with only the ever so slightest hint of coconut flavor.

  Chocolate Peanut Butter Fudge Cups:

• 1/4 cup virgin coconut oil
• 1/4 cup creamy peanut butter (natural, no sugar added)*
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons pure maple syrup
• 1/2 teaspoon pure vanilla extract

In a medium saucepan, over low heat, melt the coconut oil.

Stir in the peanut butter, cocoa powder, maple syrup and vanilla extract until smooth.  Be careful not to over cook.  Remove from heat.

Line a 12-cup mini muffin pan with liners.  Pour about 1 tablespoon of the mixture into each cup.  Refrigerate for 30 minutes or until fudge is set.  Remove cups from pan and store in an airtight container in the refrigerator.

*my one substitute is I used Better 'N Peanut Butter from Trader Joes in place of natural no sugar added peanut butter as the original recipe called for.

Enjoy!