Miso peanut butter fudge cups with quinoa

Miso peanut butter fudge cups with quinoa

miso peanut butter fudge cups stack

Hands up who likes peanut butter? Yes, just as I thought…

How about chocolate? Yup, expected outcome.

How about miso paste? If the last ingredient comes as a bit of a surprise, don’t worry, I have tested it more than I probably should have and it does work a treat with the peanut butter and chocolate combo. Try it!

To add a bit of crunch to these innocent looking (yet lethally addictive, sorry) cups, I’ve toasted a bit of quinoa and embedded it in the creamy miso peanut butter fudge. Quinoa gives these babies some much needed texture and also amplifies their health food credentials, right? I mean it’s a superfood and all that jazz 😉 .

These cups are super easy to make and they will disappear quickly, so if this combo has your name written all over it, make a double batch…Duncan and I must have consumed well over a hundred of these cups in the past two weeks and we are sad to see them go. They were such a welcome addition to our afternoon espresso…something we looked forward to since breakfast!

miso peanut butter fudge cups top down

miso peanut butter fudge cups crosssection

25 cups
30 min
0 min
25 cups
30 min
0 min
  • 150 ml / ½ cup + 2 tbsp unsalted smooth peanut butter*
  • 120 ml / ½ cup coconut cream (tinned)
  • 2½ tbsp maple syrup
  • 4-5 tsp shiro / white miso OR salt, to taste
  • ¼ cup quinoa
  • 125 g / 4.5 oz dark (70% cacao) chocolate**
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the peanut butter mixture on top leaving a bit of room for the chocolate and pop in the freezer for 20 mins or so for the peanut mixture to set a little.
  6. While the cups are in the freezer, gently melt the chocolate over a water bath (bain maire).
  7. Take the cups out of the freezer and pour about ½ teaspoon of melted chocolate over each cup. Sprinkle with some toasted quinoa and pop back into the freezer. Keep in an air-tight container in the freezer.

*If using peanut butter that has been salted or sweetened, you may need to adjust the amount of miso (or salt) and maple syrup to taste.

** To make these 100% raw, make your own chocolate layer by adding raw cacao powder to melted cacao butter OR coconut oil (1:1 ratio, adjust the amount of cacao to taste). Add some maple or agave syrup to sweeten.

I used mini paper cups for these cups. The dimensions were as follows: 2.5 cm / 1″ diameter bottom, 4.5 cm / 1.75″ top and 2 cm / 0.8″ of height.

4 g
6 g
3 g
2 g
6 g
*per cup
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3 reviews, 11 comments
Hi, thank u for ur recepy. I have a question. THis type of sweets can be keeped only in fridge? Or can stay in room temperature. Thank u
    Hi Svetlana,
    I suppose they wmight be okay at room temperature for a few days provided it's cool/mild temperature, but they will definitely will melt in heat so I would advise against it. Keeping them in the fridge would be ideal. Hope that helps! Ania
I made these to gift for my son's birthday. He loved them!!! Peanut butter and chocolate are his favorite flavors.
    That's so nice to hear :) Thank you for taking the time to leave a comment too! Ania
Hello ! I have found your recipe at fridgg and am so delighted to see that miso could be used for such a beauty. What I usually do is soup and remedy for burns. Thank you so much ! I'll be back for more !
    Thanks for your lovely comment, that's so nice to hear! Ania
Carrie Southern:
Hi Ania,
Thank you for all of delicious recipes. I love your Katsu curry. It is the first curry recipe I found with miso. I am excited to make these peanut butter cups with miso :) I wondered if the quinoa is cooked first then toasted? Or do you toast it raw?
Thank you once again for all you offer us!
    Thanks for warm words, Carrie! I'm so pleased to hear that you are cooking and enjoying my recipes! :) For the cups, I toast raw quinoa (although I do rinse it first and then dry in the oven before roasting - this is to get rid of a toxin called saponin, which naturally occurs on quinoa) Hope that helps! Ania
The combo of peanut butter and miso paste first astonished me but then I decided to go for it (#yolo) - and I really love the salty peanut butter-y flavour! However, I wasn't too keen on keeping my cups in the freezer and decided to take the peanut butter & miso mix out of their cupcake forms and turn them into 'truffles'. So I rolled them into balls and dipped them into melted chocolate. If I knew how to temper chocolate it would have been ideal but I'm loving the chocolate outer shell and the soft pb inside. Amazing flavour!!
    Thanks Basia! I'm so pleased to hear that you liked my unusual ;) flavour combo and what a great idea to turn them into truffles. It's funny cos when I was coming up with this recipe, I considered doing it as a sheet, balls or cups and eventually settled for cups cos they look pretty :), but your feedback makes me think that I should reinvent it one day as truffles, for sure! x
Maude Muto:
Hi can't wait to make these. A couple of questions please. What is coconut cream? Can I use coconut butter or oil instead? What kind of pan and size did you use? Was it silicone? Can you please recommend one to buy? Thanks!!
    Hi Maude,
    I'm pleased to hear that you like the look of these! Coconut cream is a cream obtained from the flesh of coconut - it comes in a tin on its own or you can simply buy a tin of full fat (that's important) coconut milk and stick it in the fridge for several days (say a week). After that time open the tin gently (without shaking it) and coconut cream is the thick substance that has risen to the top - that's what I use in all my recipes. Coconut butter or oil are different and they might work but you will need to overhaul the recipe as the proportions would need to be very different (they are way more fattier than coconut cream). To make these, I simply used paper cups (please see NOTES under the recipe which I just updated with dimensions). I don't use silicone pans and therefore cannot recommend any. Hope that helps, Ania
Oh boy, that is so pretty!!
Bookmark to try and I will report the results ;)
    Aw, thanks so much Nguyen! I hope you'll like them as much as we did! x Ania
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