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Fruit & Nut Fudge Cups

These little beauties are inspired by fruit-and-nut chocolate bars – only these decadent cups are so much healthier. You can make these rich, double-layered fudge bites into whatever shapes you like – they are great for quick desserts or afternoon snacks.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, clean eating fudge, fruit & nut fudge cups, healthy candy, healthy fudge cups, no cook healthy fudge
Servings 10

Ingredients

Chocolate Base Layer

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup peanut or almond butter
  • 1/4 cup cocoa powder
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract

Vanilla Layer

  • 1 13.5 oz can coconut cream,full fat (solid part only) *see note below
  • 1/2 cup almond or cashew butter
  • 1/4 cup coconut oil
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract

Toppings

  • 1/2 cup raisins and/or dried cranberries
  • 1/2 cup chopped pecans, walnuts or cashews

Instructions

Chocolate Base Layer

  • Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these treats to allow coconut cream to separate.
    Arrange ten silicone cupcake molds on a tray or plate, or place paper liners into a regular muffin cupcake tray.
    Add all ingredients for the base layer into a bowl and stir well until combined and mixture is smooth.
    Divide the chocolate mixture between the ten cases and smooth out. Place in the freezer for 20 minutes to set. They will be almost fully set; that’s okay. This is important so the two layers do not mix.
     

Vanilla Layer

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard. (I give it to my two dogs with their dinner and they love it!)
    Place hardened coconut cream, almond butter, coconut oil, honey and vanilla into a small dish and microwave in 10 second increments then whisk until smooth.
    Alternatively, place all the ingredients in a small saucepan as above and gently melt on a low heat, whisking until smooth.
    Remove the cups from the freezer and pour over the nut butter layer. Sprinkle over the dried fruits and nuts.
    Chill again in the freezer for 1 hour, or until set. Store the fudge cups in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month.
    Serving Suggestions and Variations
    Make these fudge cups with any nut or seed butter you like; smooth and runny brands work best.You can also use any dried fruits and nuts for the topping.
    Keep these nut-free by using seed butter, such as tahini or sunflower seed butter, and using seeds or more dried fruits instead of the nuts on top.
     
     
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