Salted Almond Butter Fudge Cups

Cacao is a superfood that provides a mood-boosting, energy-enhancing effect by triggering the release of the “love drug” neurotransmitter phenethylamine (PEA), which also helps improve focus.

12 fudge cups


  • 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. Line a mini muffin tin with 12 paper liners; set aside.

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. 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.

Nutrition Information

  • Serving Size 1 fudge cup
  • Calories 155
  • Carbohydrate Content 7 g
  • Cholesterol Content 0 mg
  • Fat Content 13 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 6 g
  • Sodium Content 119 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 4 g
  • Polyunsaturated Fat Content 2 g