Smooth, creamy and ridiculously easy fudge cups using just three ingredients and ready in minutes! Made with NO dairy, butter, condensed milk, white sugar or flour, this healthy three ingredient ‘nutella’ fudge is naturally gluten free, vegan, paleo, dairy free and refined sugar free!
Guess who is getting the most epic workout ever?
Hint #1- It’s not me.
Hint #2- It’s not Niki (She doesn’t know what a workout is).
Hint #3- It really isn’t me.
The answer? It’s my muffin tin.
If you haven’t been following along the past few weeks, I’ve been sharing recipes made in muffin tins with a few caveats- NO baking, easy and minimal ingredients. So far, we’ve had a basic freezer fudge, S’mores cups (which are healthy!), Paleo Nutella Cups (using homemade ‘nutella!’) and perhaps my favorite- Rice Crispy Cups. Today? We are combining the basic ‘cups’ with the basic ‘fudge’ and the basic ‘nutella’- 3 Ingredient Paleo Nutella Fudge!
Before we get into today’s recipe, can we talk homemade nut butters for a second? If you read a slew of food or healthy living blogs, it’s not uncommon for the authors to make their own nut butters. That is perhaps one of the smartest and cost effective things one can do. While peanut butter is relatively cheap (even outside the more processed brands), almond butter, cashew butter, and unicorn butter are anything but. Ever since seeing this pop up more and more, I’ve been making my own almond butter and cashew butter on a weekly basis.
Saying that, one nut butter which I rarely see made consistently was hazelnut butter or nutella. While true Nutella isn’t as expensive as almond or cashew butter, I would argue it being called a true nut butter. Nutella claim there are at least 50 hazelnuts in each jar of nutella. I can safely say that should I transfer my own homemade nutella into one of their jars, that would be a far cry. I need to fill my blender to the brim with toasted hazelnuts to make a solid dent. However, I also don’t include skim milk powder, sugar or palm oil. As such, I’ve been making my own hazelnut butter or
Anyway moral of the above banter is that I ALSO make hazelnut butter, along with almond and cashew butters.
I have three versions I typically have on hand-
Version 1- Basic hazelnut butter (depending on how thick and drippy I want it, I may add some coconut oil) with a dash of sea salt.
Version 2- Unsweetened ‘nutella’- Hazelnut butter with a dash of coconut oil, sea salt and enough cocoa powder to make it chocolate colored.
Version 3- A healthy ‘nutella’- Hazelnut butter with all of the above, but with the addition of either pure maple syrup or even brown rice syrup (Not paleo). I’ve tried it once with both a liquid stevia and a granulated stevia but found it to be a little overpowering.
Okay, let’s get fudged!
These healthy three ingredient paleo nutella fudge cups are smooth, creamy and melt in your mouth delicious, and ridiculously simple to whip up! Unlike store bought or classic versions, these contain no butter, dairy, condensed milk, white sugar or flour, but you’d never be able to tell! Depending on how soon you want to enjoy it and what texture you prefer (check out this post for a solid breakdown!), you could be enjoying this within minutes! Based on the ingredients used, it’s also suitable for those following a paleo, vegan, gluten free, dairy free and refined sugar free lifestyle!
HACK! If you have no dietary restrictions and/or don’t have the gadgets on hand to make your own hazelnut butter, you can totally use a packaged kind. Classic nutella works, but it is a little too sweet. I didn’t try it out with a reduced amount of maple syrup, but I’d try to play around with measurements OR enjoy a smaller portion. I LOVE this hazelnut butter and am impressed with both the ingredient list and lower sugar content. I’d choose this over standard nutella as it’s much less sweet.
Make this healthy 3 Ingredient Paleo Nutella Fudge Cups and let’s get in a workout.
Scrap that- The muffin tin can do it, HOLLA!
- 2 cups homemade or store bought chocolate hazelnut butter/nutella
- 1/2 cup coconut oil
- 1/4 cup pure maple syrup (can sub for brown rice syrup or pure Manuka honey)*
- Sea salt, to top (optional)
- Line a 12 count muffin tin with six-muffin liners and set aside.
- In a microwave safe bowl or stovetop, melt your hazelnut butter with coconut oil. Stir through your pure maple syrup and mix until fully incorporated.
- Divide mixture evenly amongst the lined muffin cups and place in the freezer for 2 minutes to firm up slightly and enjoy!
- * If you use brown rice syrup, it will be less sweet.
- Fudge is best kept in fridge. If kept in the freezer, you'll need to thaw slightly before consuming.
- Fudge can easily be made into mini muffin tins for smaller portions.
More delicious recipes using clean eating ‘nutella’? Gotcha covered!
Do you make your own nut butter?
What is the most pricey nut butter you’ve seen? I saw some fancy cake almond butter for $29. SHEESH.
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