Paleo Chocolate Almond Butter Fudge Cups (Vegan, 3 Ingredient, Gluten Free, Paleo, Dairy-Free)
Paleo Chocolate Almond Butter Fudge Cups (V, GF, DF, Paleo): a 3-ingredient recipe for decadently rich almond butter fudge cups packed with almond crunch. Paleo, Vegan, Gluten Free, Dairy-Free.
Servings: 12 cups
Ingredients
- ¾ cup unsalted natural almond butter
- ¾ cup vegan chocolate chips
- ¾ cup unsalted roasted almonds chopped
- ¼ teaspoon salt optional
- optional topping: 1 tablespoon unsalted roasted almonds, finely chopped
Instructions
- Line a 12-cup muffin pan with cupcake liners. Set aside. Clear some space out in the freezer for this pan—you will need it later.
- Use the double boiler method or the following. Add chocolate chips and almond butter to a medium, microwave-safe bowl. Heat in the microwave in 20-second increments, until softened and melted. Stir between heating, until smooth and thoroughly combined. Fold in almonds and salt, if using.
- Scoop about 2 ½ tablespoons of this mixture into a cupcake liner. Repeat until all liners have been filled. Gently tap the muffin pan to create smooth, even cups. Optionally, top with finely chopped almonds.
- Freeze for 15-20 minutes. Peel off cupcake liners and enjoy! Storing instructions below.
Notes
- Store in an airtight container in the refrigerator for 1-2 weeks.
- Freezer instructions: Store in an airtight, freezer-friendly container in the freezer for 1-2 months.
- More homemade candy recipes: paleo almond joy, chocolate coconut truffles, peanut butter cups, peppermint crunch bars.
- More Paleo Vegan recipes: no bake chocolate pecan bars, peppermint mocha frappuccino, pecan pie bites.
- Freezer instructions: Store in an airtight, freezer-friendly container in the freezer for 1-2 months.
- More homemade candy recipes: paleo almond joy, chocolate coconut truffles, peanut butter cups, peppermint crunch bars.
- More Paleo Vegan recipes: no bake chocolate pecan bars, peppermint mocha frappuccino, pecan pie bites.