Almond Butter Fudge Cups
These heavenly Almond Butter Fudge Cups are absolutely incredible. They are influenced by my Chocolate Almond Butter Torte recipe. I gave them a richer, more decadent base and made them bite size. Hello Gorgeous! Absolutely perfect for those mid-afternoon sweet tooth cravings.
They are a healthy modern take of the candy aisle old faithful peanut butter cups we all grew up eating and come on admit it, used to find rather addicting. These yummy almond butter fudge cups are free artificial and difficult to pronounce ingredients. And, NO REFINED SUGAR!
Download my FREE Sugar Swap Guide to help you transition into healthier sweet options.
Simple ingredients:
- Cacao – nature’s natural superfood, rich in antioxidants and a natural aphrodisiac provides the richness.
- Pure maple syrup and dates are the sweetener
- Almonds are the base replacing wheat, a common allergen to many.
I honestly cannot tell you the last time I ate traditional chocolate from the supermarket. I first started removing all refined sugar before I was pregnant with Serena (8 years ago). During my pregnancy I had absolutely no sweet tooth. I know a lot of women crave ice cream during pregnancy, that simply wasn’t me. All I wanted were granny smith apples and grapefruits!
About 12 years ago I dabbled with eating a primarily raw diet. It was while I was in NYC eating at a Matthew Kenney restaurant that I tried raw desserts for the first time, and holy moly they were incredible. Making raw desserts quickly turned into a passion.
Never being much of a sweets lover as a child plus, knowing I had a dairy intolerance, desserts were not my thing. It was easy to remove refined sugar from my diet and honestly I’ve never looked back.
Wowzer! If I eat anything now with refined sugar in it I get a massive headache. I feel really sickly and crave water like mad. I urge you to give it ago – try a sugar detox for 3 weeks and be sure to download my Free Sugar Swap Guide for ideas how to get started. See if you notice a difference in your energy levels, cravings, headaches and overall emotional state.
My hubby is a self professed chocolate addict, which allows me to have a lot of fun in the kitchen creating new and simple ways to fulfill his cravings. Healthy ways I might add.
I promise these heavenly Almond Butter cups take less than 10 minutes to make. If you pop them in the freezer they will be ready to savour after dinner. Clean up time is the best; between Serena, Stella and myself, we lick the bowl clean. Yes I admit, I do enjoy raw chocolate.
This easy recipe is:
healthy, gluten-free, no bake,
raw, dairy-free, soy-free,
simple to prepare, refined sugar free,
high in fiber, highly addictive, and delicious!
I created a free download for you called My Pantry Staples. These are all ingredients I keep on hand and are healthy alternatives you can use to improve your health. While you are removing sugar or other less than healthy ingredients from your diet use this as a handy tool as a guide.
- 2 cups almond flour
- 4 tbsp coconut oil
- 1/2 cup cacao powder*
- 3 tbsp maple syrup or sweetener of your choice
- Healthy pinch Pink Himalayan salt
- 1 cup grated or chopped cacao butter*
- 1/2 cup coconut oil
- ½ cup maple syrup
- 1 cup cacao powder **
- 1 1/2 tsp vanilla powder ***
- ⅛ tsp himalayan salt
- 1 cup unsweetened almond butter
- In a food processor combine all chocolate fudge ingredients and pulse until mixture forms. Should be slightly sticky.
- Using a silicone mold, or a parchment lined muffin tray pat down a spoonful of fudge mixture to create the bottom layer.
In a double boiler – see instructions below. Melt cacao butter, and coconut oil, about 2-3 mins depending on how small your cacao butter chunks are. Remove from heat.
- Using a strainer whisk or stir cacao powder into the melted oil until smooth.
- Lightly whisk or stir in maple syrup, salt and vanilla until smooth.
- Spread almond butter over fudge base then pour chocolate over the top, garnish with a hemp seeds and a tiny pinch of Pink Himalayan Salt. Freeze for 20 minutes or longer. Enjoy!
- Store in a sealed glass container in the refrigerator for up to 1 week.
Add 2 inches of water to a medium saucepan and bring to a simmer over medium-high heat. Then reduce heat to medium and set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").
Give your chocolate a good 20 minutes to fully set. (unless of course you are anything like my daughter who will eat it slightly gooey – equally delectable)
or;
For the sake of time, place all chocolate ingredients into a high speed blender and on a low setting blend until smooth. (helps to grate the cacao butter) about 30-45 seconds. Just be super careful not to overblend or your oils will separate, still delicious but….
* If not available sub with coconut butter, or increase coconut oil
**Can replace Cacao with unsweetened cocoa powder. Alternatively ¼ cup of each provides a great flavour
*** I prefer the middle of a fresh vanilla bean or dried vanilla, you can also use pure Vanilla extract
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandavs and #healtyissexy), I’d love to see your creations.
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xo Amanda