Honey Almond Fudge Cups (Paleo

• Vegetarian
• Gluten free
• Paleo

• Condiments

  • 1 1/2 cups Almond butter, smooth
  • 5/16 cup Honey, raw

• Baking & Spices

  • 1 Generous pinch Sea salt, fine-grain
  • 1 Tsppure vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil, organic

• Nuts & Seeds

  • 2/3 cup Almonds, raw

Found on paleorunningmomma.com

Description

Ingredients

• 1 and ½ cups smooth almond butter
• ¼ cup + 1 tbsp raw honey (use pure maple syrup for a Vegan option)
• 1 tsppure vanilla extract
• ½ cup organic coconut oil, melted and then cooled to almost room temperature
• Generous pinch of fine grain sea salt
• ⅔ cup chopped raw almonds
• *Pinch more sea salt to top

Directions

• 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.) Theyll melt if left too long at room temperature!