Snickers Fudge Cups Recipe

What if your favorite chocolatey, peanut-buttery treat could also help you feel your best? That’s exactly what these Snickers Fudge Cups do. They satisfy your sweet tooth and support your hormones—thanks to the power of seed cycling.

If you’re new to seed cycling, here’s how it works:

• Days 1-14 (Follicular Phase): Take one tablespoon of ground flax and pumpkin seeds to support healthy estrogen levels.
• Days 15-28 (Luteal Phase): Take one table spoon of ground sesame and sunflower seeds to support progesterone as menstruation approaches. 

By rotating these seeds with your cycle, you’re giving your body key nutrients—like zinc, selenium, and lignans—to not only make your menstrual cycles easier but also support your gut, skin, brain health, and much more. Even if you don’t have a menstrual cycle or are currently in perimenopause, menopause, or post-menopause stages, seed cycling offers whole body support. 

We love sharing fun, delicious ways to make this habit easy, because wellness should never feel like a chore. If you don’t want the guesswork of tracking seeds or measuring them out daily, we’ve got you covered. Our high-quality, ready-to-use blends take care of the details so you can focus on feeling your best.

Try seed cycling for yourself with this delicious recipe, or make it even easier by letting us do the work for you. Get your beeya blends here!

Makes: 6 fudge cups
Prep Time: 15 minutes
Chill Time: 30 minutes

Ingredients:

Fudge Base:

• ⅓ cup vanilla protein powder
• ⅓ cup almond flour
• 3 scoops beeya seed cycling blends
• 2 Tbsp cocoa powder
• ¼ cup melted coconut oil
• 2 Tbsp maple syrup
• Pinch of sea salt

Caramel Layer:

• 3 Tbsp peanut butter
• 4 Tbsp maple syrup
• 1 Tbsp melted coconut oil
• ½ tsp vanilla extract

Toppings:

• ⅓ cup melted dark chocolate
• 2 Tbsp chopped salted peanuts

Instructions:

1. Prepare the Fudge Base: In a mixing bowl, combine the vanilla protein powder, almond flour, beeya seed cycling blends, cocoa powder, melted coconut oil, maple syrup, and sea salt. Stir until the mixture forms a moldable dough. If too dry, add a small splash of water.
2. Shape the Cups: Line a muffin tin with 6 liners. Divide the fudge mixture evenly among the cups, pressing down firmly to create a smooth base.
3. Prepare the Caramel Layer: In a small bowl, mix together the peanut butter, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Assemble: Spoon a small amount of the caramel mixture over each fudge base, then sprinkle with chopped salted peanuts.
5. Add Chocolate Topping: Drizzle or spread the melted dark chocolate over each cup, ensuring the peanuts are covered.
6. Set: Transfer to the freezer until firm.
7. Enjoy: Once set, remove from the muffin tin and enjoy! Store leftovers in the freezer.