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MAPLE WALNUT FUDGE CUPS
Yield: 12 cups (1 per serving)
Prep
Time: 5 minutes
Time: 5 minutes
Cook
Time: 5 minutes
Time: 5 minutes
Inactive
Time: 1 hour
Time: 1 hour
Fake it ’til
you make it, as they say. I don’t touch real maple syrup, but a little maple
extract allows me to enjoy one of my favorite flavors.
you make it, as they say. I don’t touch real maple syrup, but a little maple
extract allows me to enjoy one of my favorite flavors.
Ingredients for MAPLE WALNUT FUDGE CUPS recipe
- ½ cup (1 stick) salted butter
- 4 ounces coconut butter
- ¼ cup powdered erythritol-based
sweetener - 1 teaspoon yacón syrup (optional, for
color and flavor) - 2½ teaspoons maple extract
- ¼ cup chopped toasted walnuts
How to make MAPLE WALNUT FUDGE CUPS ?
SWEETENER
OPTIONS:
OPTIONS:
These cups do not rely on bulk for
consistency, so any sweetener will do.
consistency, so any sweetener will do.
1. Line a mini muffin pan with 12 silicone or
parchment paper liners.
parchment paper liners.
2. In a medium saucepan over low heat, melt the
butter and coconut butter together, stirring until smooth.
butter and coconut butter together, stirring until smooth.
3. Whisk in the sweetener, yacón syrup (if
using), and maple extract. Stir in the toasted walnuts.
using), and maple extract. Stir in the toasted walnuts.
4. Divide the mixture among the lined mini
muffin cups and refrigerate until firm, about 1 hour.
muffin cups and refrigerate until firm, about 1 hour.
STORAGE
INSTRUCTIONS: These cups need to remain
refrigerated for the best consistency and will last for up to 2 weeks. They can
also be frozen for up to a month.
INSTRUCTIONS: These cups need to remain
refrigerated for the best consistency and will last for up to 2 weeks. They can
also be frozen for up to a month.
NUTRITIONAL INFORMATION
CALORIES: 150 | FAT: 14.7g | PROTEIN: 1.4g | CARBS: 3.2g | FIBER: 1.9g | ERYTHRITOL: 5g
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