Miso peanut butter fudge cups with quinoa

Name: Miso peanut butter fudge cups with quinoa
Prep time: 30 min
Yield: makes 25 cups
Ingredients: 2½ tbsp maple syrup; 150 ml / ½ cup + 2 tbsp unsalted smooth peanut butter*; 120 ml / ½ cup coconut cream (tinned); 4-5 tsp shiro / white miso OR salt, to taste; ¼ cup quinoa; 125 g / 4.5 oz dark (70% cacao) chocolate**

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Miso peanut butter fudge cups are easy and quick to make, require only 6 ingredients and taste so good. They are effortlessly vegan, gluten-free and raw.

By: Lazycatkitchen (via Lazycatkitchen)

Last Updated: Mar 1, 2026

Prep: 30 mins

Cook: 0 mins

Yields: makes 25 cups

Ingredients

2½ tbsp maple syrup
150 ml / ½ cup + 2 tbsp unsalted smooth peanut butter*
120 ml / ½ cup coconut cream (tinned)
4-5 tsp shiro / white miso OR salt, to taste
¼ cup quinoa
125 g / 4.5 oz dark (70% cacao) chocolate**

Instructions

OPTIONAL STEP: Rinse quinoa well, drain it and spread on a baking tray to dry it off. Pop it into a 100° C / 212° F oven for about 15 mins or so.
Place peanut butter and coconut cream in a small pot or bowl. Gently (handling the mixture too much sometimes causes it to split) stir with a hand whisk until combined. Season with maple syrup and miso (if using) or a few pinches of salt.
Gently toast quinoa on a hot skillet until lightly browned. Make sure you move it around the entire time as it tends to burn easily.
Place a single layer of toasted quinoa at the bottom of each cup. You could also mix some of the peanut butter mixture with the quinoa and place that mixture at the bottom of each cup, it will ensure that the quinoa is distributed more uniformly throughout the cup.