Salted Almond Butter Fudge Cups Recipe | Clean Desserts - Clean Eating Magazine

Salted Almond Butter Fudge Cups Recipe | Clean Desserts - Clean Eating Magazine

Yield: 12 fudge cups

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Snack, Dessert

  • 5 tbsp coconut oil, divided
  • 1/2 cup raw almond butter, divided
  • 1/3 cup raw unsweetened cacao powder
  • 3 tbsp pure maple syrup, divided
  • 2 tsp pure vanilla extract
  • 1/8 tsp fine sea salt or Himalayan pink salt
  • 1/4 tsp ground cinnamon
  • 1 tbsp cacao nibs
  • 1/2 tsp flaked sea salt
  1. 1. Line a mini muffin tin with 12 paper liners; set aside.
  2. 2. In a small saucepan on medium-low, melt 3 tbsp oil. Whisk in 2 tbsp almond butter and remove from heat. Whisk in cacao powder until smooth, then mix in 2 tbsp maple syrup, vanilla and fine sea salt. Spoon into muffin tins and freeze for 10 minutes.
  3. 3. In another small saucepan on medium-low, melt remaining 2 tbsp oil. Whisk in remaining 6 tbsp almond butter, remaining 1 tbsp maple syrup and cinnamon until smooth. Spoon on top of chocolate layer, then sprinkle with cacao nibs and flaked salt. Freeze for 1 hour or until solid. Store in an airtight container in the refrigerator for up to 2 months.

Ingredients

  • 5 tbsp coconut oil, divided
  • 1/2 cup raw almond butter, divided
  • 1/3 cup raw unsweetened cacao powder
  • 3 tbsp pure maple syrup, divided
  • 2 tsp pure vanilla extract
  • 1/8 tsp fine sea salt or Himalayan pink salt
  • 1/4 tsp ground cinnamon
  • 1 tbsp cacao nibs
  • 1/2 tsp flaked sea salt

Instructions

  1. 1. Line a mini muffin tin with 12 paper liners; set aside.
  2. 2. In a small saucepan on medium-low, melt 3 tbsp oil. Whisk in 2 tbsp almond butter and remove from heat. Whisk in cacao powder until smooth, then mix in 2 tbsp maple syrup, vanilla and fine sea salt. Spoon into muffin tins and freeze for 10 minutes.
  3. 3. In another small saucepan on medium-low, melt remaining 2 tbsp oil. Whisk in remaining 6 tbsp almond butter, remaining 1 tbsp maple syrup and cinnamon until smooth. Spoon on top of chocolate layer, then sprinkle with cacao nibs and flaked salt. Freeze for 1 hour or until solid. Store in an airtight container in the refrigerator for up to 2 months.