Double Chocolate Fudge Cups are a simple, real food dessert that can easily be made gluten-free, soy-free, dairy-free, nut-free, and plenty delicious.
Raise your hand if you’re chocolate’s biggest fan! 😉 Okay, so I guess we can’t all be chocolate’s biggest fan, but when I put up an Instagram story poll yesterday to see which recipe y’all wanted today, these double chocolate fudge cups were the clear winner. In hindsight, I’m not really sure why I had to ask. 😉
So, these Double Chocolate Fudge Cups are (as most of my recipes) pretty flexible to customize to meet your needs. Y’all know I’m big on “you do you”, so I try to make my recipes easy to personalize. These Double Chocolate Fudge Cups are no exception.
For the chocolate shell, use your favorite chocolate. For me at the moment, that’s Enjoy Life Foods dark chocolate morsels. I love them because they have just two ingredients: unsweetened chocolate and cane sugar. Even with my food allergy and food sensitivity clients, if they’re able to easily tolerate cocoa and cane sugar, they can have these chocolate chips, which is why they’re my go-to brand I recommend! I know, right? LEAP is a pretty special elimination protocol. 😉
You’re also able to use any level of milk/ semi-sweet/ dark/ bittersweet chocolate you prefer, even unsweetened if that’s your jam. Don’t have chocolate in your house and want to make these asap? You can even use coconut oil mixed with cocoa powder and a little maple syrup that will harden when refrigerated to create a chocolate shell.
Now, for filling of these Double Chocolate Fudge Cups, I kept it pretty simple. All you need is some kind of seed or nut butter of choice (i.e. sunflower seed butter, peanut butter, cashew butter, almond butter, coconut butter), cocoa powder, and maple syrup. If you like the sweet and salty salted chocolate trend, you can add a pinch of salt (especially if your butter is unsalted). This creates a really rich filling that basically tastes like chocolate plus whatever type of nut or seed butter you used!
Feel free to adjust the sweetness of the maple syrup in the recipe, especially if you’re using a sweeter chocolate or a bittersweet chocolate, just adjust to your tastes. Oh, and can’t tolerate pure maple syrup? Try other liquid sweeteners, like honey, agave, or brown rice syrup.
You can use silicone muffin liners like I did to create these little cups, or a silicone muffin dish, regular muffin tin liners in a metal muffin pan, etc. And if you refrigerate the filling for 15-20 minutes, you can shape the dough into eggs like these for Easter, or even form them in a shaped silicone ice cube mold to make different shapes (like hearts, gems, etc.).
Get creative with it, and let me know what winning seed or nut butter combo you choose! If you make my Double Chocolate Fudge Cups, be sure to share on Facebook or Instagram (tag @nutritiontofit and #nutritiontofit). Live well!
P.S. Looking for other chocolaty treats? Try these!
- Chocolate Veggie Smoothie
- Chocolate Avocado Truffles
- Chocolate Cherry Almond Nice Cream
- Raspberry Caramel Chocolate Cups
Dairy-Free Double Chocolate Fudge Cups
- 1 c. chocolate morsels
- 1 tsp. coconut oil
- 1/2 cup sunflower seed butter
- 2 Tbsp cocoa powder
- 1 Tbsp maple syrup (can sub agave, honey)
- optional: pinch of salt I would omit if seed or nut butter is salted
- In a microwave-safe bowl, combine chocolate morsels and coconut oil. Melt in a microwave on high for 30 seconds at a time, stirring after every 30 seconds until melted.
- In a separate bowl, combine nut or seed butter, cocoa powder, maple syrup, and optional salt. Stir until all ingredients are evenly combined.
- If making cups: Pour a tablespoon of chocolate in a silicone muffin mold. Take a small spoonful of filling(about 1.5 teaspoons-worth), flatten it into a disk, and place it in the center of the melted chocolate. Cover with a little more chocolate until completely covered. Refrigerate for 30 minutes, or until firm.
- If making Easter eggs or another shaped mold: refrigerate filling for 15-20 minute. Work quickly to mold filling into desired shapes. Place on a baking sheet covered in parchment paper, then freeze 10-20 minutes, until firm. Dip frozen molded fillings into melted chocolate, then place back on the parchment paper. If desired, drizzle remaining melted chocolate over chocolate covered eggs.