Chocolate Raspberry Fudge Cups
Ingredients
The batter
-
1 ¼
cups
almond flour
-
½
cup
cocoa flour or cacao powder
-
2
units
eggs
-
½
cup
non-dairy milk of choice
-
½
cup
dairy-free chocolate chips
-
½
cup
plant-based yogurt
-
1 ½
tsp
baking powder
-
3
tbsp
maple syrup or coconut sugar
-
1
tbsp
coconut oil, melted
-
pinch
sea salt
The fruit
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with liners or grease it.
- In a medium bowl, whisk together the eggs, non-dairy milk, yogurt, melted coconut oil, and maple syrup or coconut sugar until smooth.
- Add the almond flour, cocoa or cacao powder, baking powder, and sea salt, mixing until there are few to no clumps.
- Gently mash the raspberries into the batter and then mix in the chocolate chips.
- Fill each muffin cavity about ¾ full and sprinkle extra chocolate chips on top.
- Bake for 15-16 minutes, or until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
12
Calories
180
Total fat
8g
Total carbohydrates
24g
Total protein
4g
Sodium
120mg
Cholesterol
0mg
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