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.
Original Recipes visit: Healthy 3 Ingredient Paleo Nutella Fudge Cups @ thebigmansworld.com