Ingredients

The following ingredients have 4 Servings
  • 2 cups cashew butter (Can use any nut or seed butter of choice)
  • 1/2 cup Coconut Oil
  • 1/4 cup keto maple syrup (* See notes)

Instruction

  • Line a 24-count mini muffin tin with muffin liners and set aside.
  • In a microwave-safe bowl or stovetop, combine all your ingredients. Heat until just melted. 
  • Remove from heat and whisk very well, until a smooth, glossy texture remains.
  • Divide the fudge batter evenly amongst the lined muffin tray. Refrigerate for at least 30 minutes, until firm.