This is my go to recipe when I want straight up chocolate. It is so creamy and rich, but not too sweet.
The coconut shreds are optional in this recipe, for those who want a really simple chocolate fudge cup. You could experiment with adding some fruit to the bottom of the cups. You will just want space for the chocolate to move around the fruit to keep it in place.
You can use any nut or seed butter, depending on what you have and what you might be able to eat. I've used almond butter and sunflower seed butter for this. I would imagine cashew butter would taste really nice in this. Use smooth butter to help with the consistency of the cups.
For sweetener, you can use honey or maple syrup. If you are wanting to make it sugar free, I'd use a syrup/liquid and not a granular sugar replacement. Granulated sugar would require too much heat to properly dissolve, and then you would lose some of the benefits of the coconut oil. If you are using a liquid that is not a 1:1 replacement, start with a lower amount of sweetener. It's easier to have a darker more bitter chocolate than one that is overly sweet.
These are great to have in the freezer when you have a little craving for chocolate. Works really well in silicone molds to add a festive flair onto your chocolate.
I hope you enjoy this recipe!
Chocolate Fudge Cups - Recipe
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