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

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.
Prep Time10 minutes
Additional Time3 hours
Total Time3 hours 10 minutes
Course: Desserts
Servings: 12 + servings

Equipment

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

  • 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. 
  • 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.
  • 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, coarse sea salt, and chopped peanuts.  Stir together until incorporated, then pour into your prepared tin or mold.
  • 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!).

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.