The Best Copycat Honey Mama’s Peanut Butter Cup Truffle Fudge Bars

It’s been a looonng time since I went down an obsessive recipe rabbit hole, where I get an idea in my brain and it takes a bunch of tries to finally get it right.  But BOY did I finally get it right!  This copycat Honey Mama’s peanut butter cup truffle fudge (wow, that’s a mouthful) is so insanely good and healthy.

If you know Honey Mama’s then you know they’re a small company that makes delicious, healthy chocolate truffle bars out of organic ingredients and without refined sugars.  You’ll find them in the refrigerated section of Whole Foods, Rainbow Blossom, and similar health food stores.

If you DON’T know them…then you’re missing out.  They’re so delicious, a great healthy treat.  I love their bars (the peanut butter chocolate and their hazelnut cherry are my faves) and definitely pick them up whenever I can.

But I’m a long way from those stores and my favorite flavors are often out of stock, so I made it a mission to also figure out a great copycat recipe.

And it…took way longer than I had planned.  I think I made like 6 or 7 different variations before I got it just right?

It’s total perfection now, with a texture and taste that’s to die for.  I love that this only takes a handful of REAL ingredients, only takes 5-10 minutes to make, and will stay delicious in your fridge for at least a couple weeks, or as long as you can keep from devouring it.

Oh, and it also happens to be naturally gluten-free, egg-free, and dairy-free.  Score.

To get started, line a loaf tin or small rectangular pyrex container with parchment paper, leaving some hanging over the sides.  You can also use silicone molds.

In a food processor, pulse the peanuts until they’re VERY finely chopped.  Set aside.  Get all your ingredients out and ready to use, this goes fast!

In a small saucepan, stir together the melted coconut oil, honey, and peanut butter on medium heat.  I’ve made it both ways, but prefer using a grainy natural peanut butter with a bit of crunch for better flavor.

As soon as it’s smooth, add the cocoa powders, peanut powder, and cinnamon.  Whisk until smooth.  Peanut powder is the only “specialty” ingredient in this, and I do believe it makes a big difference in the flavor, but you can leave out if you don’t have it (or try adding more peanut butter)

One tip, you can take it off the burner as needed, whisk, smooth, add stuff, put it back on the burner…I sometimes am not quite prepared and all you have to do is pull it off the burner for a sec.

Cook on medium, continuing to whisk, until it is CLOSE to starting to boil (over 80 C, headed toward 100 C).  This will only take a minute or two.

Remove from heat and quickly add the vanilla, coconut flour, sea salt, and chopped peanuts.  Stir together until incorporated, then pour into your prepared tin or mold.  I do believe coconut flour is the only one that will work here, but you could test out something like cassava or almond in a pinch.

Sprinkle with a little bit of flaky sea salt and refrigerate for at least an hour to let it set, ideally 2-3 hours (you can also freeze for 30 minutes).

Chop into slices and enjoy!  It will keep in the fridge for at least a week or two, probably longer (honestly…it’s never lasted that long in my house!).

I am whipping this Honey Mama’s copycat recipe up on repeat, keeping a batch in my fridge at all times for when sweets cravings strike…it’s the perfect treat any time of day, with healthy fats balancing out the sweets to help keep my blood sugar and calories stable!

Other healthy sweet treats you’ll love:

• Indulgent-Yet-Healthy Fudgy Gluten-Free Brownies (GF, vegan, nut-free)
• Chai Spiced Tahini Cookies (GF, vegan, dairy-free, nut-free)
• 5-Ingredient Healthy Chocolate, Date, & Tahini Truffles (GF, vegan, nut-free, no refined sugar)
• Blood Orange Chickpea Chocolate Chip Cookies (GF, vegan, nut-free)
• Amazing Dark Chocolate Tahini Cookies (GF, vegan, nut-free)

Adapted significantly from this recipe

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The Best Copycat Honey Mama's Recipe: Peanut Butter Cup Truffle Fudge Bars

Yield: 12+ servings

Prep Time: 10 minutes

Additional Time: 3 hours

Total Time: 3 hours 10 minutes

This copycat Honey Mama's recipe for their peanut butter cup truffle fudge bar is absolute perfection...delicious flavor and great texture, filled with whole, healthy ingredients, & can be whipped up in just a few minutes (keeps well in the fridge for at least a couple weeks). A healthy chocolate-peanut butter dessert or snack to have on hand for any occasion.

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Ingredients

• 1/4 cup of honey (I recommend local raw honey)
• 1/3 cup of melted coconut oil
• 1/4 cup of raw cacao powder OR cocoa powder (I use 50/50 Hershey's Special Dark and organic cacao)
• 2 tablespoons of peanut butter (I like natural with a bit of crunch in it)
• 1/2 teaspoon of vanilla extract
• Optional but recommended: 1 tablespoon of peanut powder
• Sprinkle of cinnamon
• Scant 1/4 teaspoon of coarse (bigger crystal) sea salt (NOT fine salt, see notes)
• 1 tablespoon of coconut flour 
• 1/4 cup of roasted peanuts, very finely chopped/blitzed
• A little bit of flaky sea salt or big crystal kosher sea salt for sprinkling

Instructions

1. Line a loaf tin or small rectangular pyrex container with parchment paper, leaving some hanging over the sides.  You can also use silicone molds. 
2. In a food processor, pulse the peanuts until they're VERY finely chopped.  Set aside. Get all your ingredients out and ready to use, this goes fast! 
3. In a small saucepan, stir together the melted coconut oil, honey, and peanut butter on medium heat. 
4. As soon as it's smooth, add the cocoa powders, peanut powder, and cinnamon.  Whisk until smooth.  One tip, you can take it off the burner as needed, whisk, smooth, add stuff, put it back on the burner...I sometimes am not quite prepared and all you have to do is pull it off the burner for a sec.
5. Cook on medium, continuing to whisk, until it is CLOSE to starting to boil (over 80 C, headed toward 100 C).  This will only take a minute or two.  
6. Remove from heat and quickly add the vanilla, coconut flour, coarse sea salt, and chopped peanuts.  Stir together until incorporated, then pour into your prepared tin or mold.
7. Sprinkle with a little bit of flaky sea salt and refrigerate for at least an hour to let it set, ideally 2-3 hours (you can also freeze for 30 minutes). 
8. Chop into slices and enjoy!  It will keep in the fridge for at least a week or two, probably longer (honestly...it's never lasted that long in my house!).

Notes

1. This is one of the few times I DON'T use really dark cocoa powder, as it overpowers the more subtle peanut flavor.
2. You can use whatever peanut butter you want, but I've found I prefer a more grainy natural one with some crunch to it (salted, preferably).
3. I do believe that coconut flour is the only one that will really work here, you can't just sub any GF flour. It contributes significantly to the texture of the bar. But if that's a dealbreaker, you could try maybe cassava or almond flour for a somewhat similar texture and let me know how it goes?
4. For the salt, you're wanting the kind that is a bit bigger crystals, like you'd use to refill your salt grinder. My first several batches were over-salted, and you definitely don't want that.

Recommended Products

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