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With just 5 ingredients these no-cook, quick and easy Honey Almond Fudge Cups will be your new go-to healthy dessert! Store them in the freezer for a quick and insanely delicious bite when a craving hits! They’re gluten free, grain free, dairy free, and Paleo with a vegan option.
Ingredients
- 1 and 1/2 cups smooth almond butter
- 1/4 cup + 1 tbsp raw honey use pure maple syrup for a Vegan option
- 1 tsppure vanilla extract
- 1/2 cup organic coconut oil melted and then cooled to almost room temperature
- Generous pinch of fine grain sea salt
- 2/3 cup chopped raw almonds
- Pinch more sea salt to top
Instructions
- Line a 12 cup muffin pan with cupcake liners,
- In a medium mixing bowl, cream together the almond butter, honey (or maple) and vanilla extract. Then whisk in the melted and cooled coconut oil until smooth.
- Stir in the almonds and the pinch of sea salt, then spoon the mixture evenly into the cupcake liners (this recipe made 14 generous fudge cups for me.)
- Freeze for 15-20 minutes until firm, then enjoy! Store leftovers covered and chilled in the freezer or refrigerator (for a softer creamier texture.) They'll melt if left too long at room temperature!
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