Homemade Fudge Cups
- 1/2 cup extra virgin coconut oil, melted
- 1/3 cup raw honey
- 1/2 cup unsweetened cocoa
- 2 tablespoons homemade peanut butter (same recipe without the added chocolate chips)
Process in food processor until thoroughly mixed. Pour into candy cup mold. Refrigerate until solid. Remove from mold. Store in refrigerator. Makes approximately 15 mini cups.
These turned out pretty good. They are super sweet; I think next time I will experiment a bit with the sweetener to see if I can make them just a little less sweet. They were incredibly simple to make. They will definitely be in the regular desert rotation.