December doesn’t feel like December this year. Normally, December would be jam packed with holiday events and parties…and this year there is not one social event so far on our calendars! And It’s been like that this entire past year ….both crazy and lazy at the same time. Crazy because work has been busy and because of COVID, everyone is just expected to be working 24/7 ! After all, there is nothing else to do right? And lazy because the little time that we do get to relax, we feel too tired and lazy to really do anything. At least up until fall when the weather was nice, we could go on frequent walks throughout the week. Now that has stopped completely with the arrival of the winter.
Thankfully because I do cooking demos every week at the group coaching program where I consult part-time, I am at least motivated to make holiday treats! Every year I make a lot of different homemade treats to share with our friends and neighbors. Last year I made cashew nut cocoa balls which are so decadent and yummy! Having reintroduced cashew nuts back into my life, I can indulge in these recklessly! Since last year, I have been meaning to try making an almond fudge and so this weekend I decided to give it a try. I was extremely pleased with the results. I added shredded coconut to give it some texture and my children just loved these!
These almond coconut fudge cups are so easy to make! Only 5 minutes to mix and then freeze them until they get firm and fudge like! The maple syrup gives it an extra caramel like flavor. If you drizzled some chocolate sauce over them, I bet they would taste like almond joy candy! You can make my homemade chocolate recipe and drizzle the melted chocolate over the fudge cups as a topping before freezing.
- ¼ cup smooth organic almond butter
- 2 tbsps coconut oil softened at room temperature
- ¼ cup shredded coconut
- generous pinch of sea salt
- 2 tbsps maple syrup (Use a keto approved sweetener for keto version)
- ¼ tsp vanilla extract
- 1½ tbsp crushed/coarsely chopped almonds
- ¼ cup raw cacao or carob
- 3 tbsps melted coconut oil
- pinch sea salt
- ½ tsp vanilla extract
- 1 tbsp raw honey
- Other toppings (optional):
- shredded coconut
- coarsely chopped almonds
- chopped chocolate bits
- Mix everything together in a bowl to get a smooth mixture.
- Spoon about 2 tbsps each into cupcake liners.
- Mix all ingredients in a small bowl until all the cacao (or carob) powder is mixed in to get a smooth mixture. Pour about a tbsp of this sauce on top of the almond layer.
- Add the rest of toppings too on top of each individual fudge cup.
- Place the cupcake liners on a tray and place in the freezer for at least 30 mins until firm.
- Store leftover fudge cups back in the freezer.