½cupalmond butterpeanut butter, cashew butter, or your favorite nut butter
½cupcoconut oil
2cupsPowdered sugargently spooned or sifted. See notes on substitutions.
2Tablespoonscocoa powder
½teaspoonvanilla extract
Assorted sprinkles and decorations including candy, chocolate chips and icing.
Instructions
Place almond butter and coconut oil in a microwave-safe bowl and cook on high in the microwave for about 30 seconds or until oil is melted.
Stir until smooth and creamy.
Slowly add remaining ingredients to bowl and stir until smooth.
Spoon fudge mixture into mini cupcake tins with liners.
Decorate with sprinkles, chocolate chips, candy and icing. Gently press sprinkles in place.
Place fudge in the freezer for 10 minutes to chill and harden.
Store in the freezer or refrigerator until serving time.
Video
Notes
SEE STEP-BY-STEP PHOTOS AND VIDEO ABOVE!Expert Tips
DO NOT use granulated sugar or fudge will be grainy.
Use artificial sweeteners with caution. We like it best when we used a half and half combination of Better Than Sugar Powdered Sugar and Conventional Powdered Sugar.
Instead of using a mini muffin tin, freezer fudge can be spread thinly in the bottom of an 8 x 8 or 9 x 9 baking dish lined with parchment paper and cut into squares after it's chilled.
Paper inserts make serving the fudge make serving easy.
Use a toothpick to smooth out the top if necessary.
Keep fudge refrigerated or in the freezer when you're not enjoying it.