This healthy no bake freezer fudge needs just three ingredients and takes less than two minutes to whip up! Smooth, creamy and sinfully nutritious, this healthy fudge is naturally gluten free, vegan, paleo, dairy free and refined sugar free!
If you had a look at my old school timer, you’d see a cashew butter and maple syrup hybrid covering it.
That’s what happens when you time yourself making it.
MY OTHER RECIPES
…Just don’t tell my mum.
Anyway.
When I first told you guys how I’d be sharing easy, no-bake recipes made in muffin tin, I suspected 4-5 recipes. After trying out a variety of snacks and desserts, I think I’ve sparked a new obsession….with the muffin tin.While I love using the muffin tin for its intended purpose, I’m now officially making it a ‘thing’ to use for non-muffin recipes….especially ones which require no baking whatsoever.
Fudge has been on my to-make list for a while now, ever since I got blasted for calling this recipe and this recipe “fudge”.
Why get blasted on those recipes? Well, they look like fudge and have a similar texture but honestly? I kind of get it. It was more like a hybrid of a no-bake bite and no-bake bar.
Not fudge.
Luckily today, I have that rectified for you!
So for such an easy, simple 3 Ingredient NO BAKE recipe, it took quite a little bit of trials. I really wanted to find the BEST texture and I think I’ve found it which ironically, took the least amount of time! This recipe is loosely adapted from this recipe which originally calls for peanut butter. I had just restocked on both cashew and almond butter last week, so wanted to try it out using those. I also wanted to see if I could sub out the honey for another sticky sweetener, as I find honey to be a little prominent in recipes with minimal ingredients.
So this fudge has been tested several times, purely to achieve the perfect texture.
After making it….
Eating it from the bowl as is- Don’t. The coconut oil is VERY evident here….but delicious.
After 30 minutes at room temperature- Better, but the texture is still non-fudge like….but delicious.
After 30 minutes refrigeration- Soft, smooth, creamy and delicious.
After overnight refrigeration- Firm, soft, smooth, creamy and delicious.
After 30 minutes in the freezer- VERY firm, soft, smooth and creamy, after thawing for 2 minutes…but delicious.
After 2 minutes in the freezer- OH MY GEE IT IS SO EPIC, I THREW A BLOCK OF FIRM TOFU AT NIKI.
Okay, maybe not THAT excited, purely because I wouldn’t waste tofu like that.
Anyway, what are we waiting for? Get those timers out and let’s get (no) baking!
This healthy 3 Ingredient no bake freezer fudge has the best texture and made of wholesome ingredients, it’s literally ready in two minutes! Unlike traditional homemade or store-bought fudge, this contains no butter, condensed milk, sugar or dairy, but you’d never tell- It’s incredibly creamy and smooth! There are two easy methods to make it- Either in the microwave (30 seconds!) or stovetop (1-2 minutes!) and then pour into muffin cups (or patty pans!) and freezing and BAM- Ready! Because of the ingredients used, this delicious fudge is naturally paleo, vegan, gluten free, dairy free and refined sugar free!
HACK! I used pure maple syrup as my sticky sweetener, but as mentioned earlier, I can confirm it works with both brown rice syrup (not as sweet) and also pure Manuka honey (honey flavor is very prominent). You can also switch around the nut butter- I used both cashew butter and almond butter, but it totally works with peanut butter too!
Make this healthy 3 Ingredient 2 Minute freezer fudge and I promise this is fudge “fudge”.
Not ‘fudge’ fudge.
Zing.
- 2 cups smooth/drippy cashew butter
- 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 muffin liners and set aside.
- In a microwave safe bowl or stovetop, melt your nut 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. If you use honey, it will be very prominent.
- 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.
Healthy No Bake Rice Crispy Cups
Healthy Almond Butter and Jelly Cups
Do you have a favorite kind of fudge? I’ve got a couple of killer ones to share soon!
What is your favorite frozen dessert OUTSIDE of ice cream?
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Oh, I love me some maple syrup! These sound amazing, mate. So amazing that I might have to throw tofu at Niki. The challenge would be to not eat all of these fudgies in just 2 minutes. Ohhh…what about an all you can eat freezer fudge contest? It could follow up on the heels of the all you can eat kale contest! 🙂
You’ll love this fudge man- So easy and you could prep it between Robbie’s meal prep!
Is it wrong that I would eat this for breakfast? 😛
I ate it for breakfast so definitely not!
frozen fudge is pretty darn epic and addicting. I made a batch a few weeks ago and finished it within two days, whoops! The fact that this is made in 2 minutes is making me SWOON!
How addictive is it?! I literally made a double batch 🙂
Well it’s a good thing I don’t have a freezer or I would have to make this pronto. Very caloric so I’m sure hard to nibble–more like gobble! Looks great though.
It’s nicely portioned so you can enjoy it without the guilt 🙂
2 minutes in the freezer and your healthier not-fudge fudge could fool me! Arman – go throw that tofu ar Niki – no! No! Don’t! Amazing recipe – thanks for sharing!
Hahahaha I won’t, I’ve been obsessed with it lately 🙂
The Image I have in my head of you throwing a block of Tofu at Niki kills me. Seriously.
I am stoked by the idea to use the muffin tin for no bake stuff! I am so sick of scratching 3/4 of baked muffins out of them with a fork.
Our tofu in Australia is such bad quality, it would be like a pillow hitting her face 🙂
This looks soo tempting! Seems like something I could eat the whole batch of…
😀 YESSSSSSS DO IT! 🙂
Frozen fudge is so good, and this is healthy! I don’t use maple syrup very often, but will in this recipe.
Please do, Joanne 🙂 Enjoy!
I cannot wait to see what crazy things you make in muffin tins. How about pancakes or cookie dough in muffin tins? That would be awesome!
Haha, you betcha! 🙂
Muffin tins be so versatile! I love any recipe that uses minimal ingredients. Those are my favorites. Thanks for sharing.
🙂 You are so welcome- Hope you enjoyed them!
Will be adding this to the list of healthy desserts for Sunday nights! Probably will eat them all in one sitting though…not ashamed of it.
I tried these and loved them! They were so yummy and easy! I’m going to make them again and am considering using peanut butter instead of cashew butter. What do you think?
That sounds like a great idea, Ashley- I love using peanut butter, however, the flavor is much more evident 🙂
I tried it, and you are right! It was much like taking one large bite of peanut butter. Next time I’ll stick with the Cashew butter!
Nutrition info?
Hi Margie! For sure, if you go to myfitnesspal or another calorie calculator and add the ingredients, it will provide it for you. Enjoy! 🙂
QYou need to add carb count,fat,protein. I am on a very low carb. And I seem to be not able to get above 20 carbs. Hasn’t helped reducing my diabetic meds,or lowered cholesterol.
You can easily calculate it online 🙂