Keto Tahini Fudge Cups Recipe

Gluten Free
Paleo
Quick Easy
Snacks
Vegetarian
4.5/5
(2258 reviews)
Keto Tahini Fudge Cups
Zylo Recipes

Description

Indulge in these rich, decadent fudge cups, a delightful treat that satisfies your sweet cravings. These delightful bites are crafted with tahini and coconut oil, a touch of vanilla, and warm cinnamon, offering a unique flavor profile that's both comforting and exciting. The chewy cranberries and crunchy flaked almonds add textural contrast, making each bite a delightful experience.

Keep these fudge cups in your refrigerator for a quick and satisfying snack anytime. Tahini, a sesame seed paste, brings an earthy depth that elevates the sweetness, creating a well-rounded flavor. If you prefer a different flavor, smooth almond butter can be used as a substitute, providing a similar creamy texture.

The combination of dried cranberries and flaked almonds on top introduces bursts of fruity sweetness and nutty crunch, enhancing both the flavor and presentation of these tempting treats. The versatility of this recipe lets you easily tailor it to your liking. Consider swapping the cranberries and almonds for other toppings like unsweetened chocolate chips, coconut flakes, or crushed walnuts.

Each variation offers a unique twist, allowing you to explore new flavor combinations and find your perfect fudge cup creation. The smooth, melt-in-your-mouth fudge base, combined with the delightful additions, creates a symphony of textures and flavors that will leave you feeling satisfied and content. Perfect as an afternoon treat or a post-dinner indulgence, these fudge cups are a simple yet elegant way to elevate your snacking experience.

Their rich taste and satisfying texture make them a perfect choice for those moments when you crave something special.

Preparation Time

Prep Time
1 h 15 min
Cook Time
0 min
Total Time
1 h 15 min

Nutrition Information

Per 1 Fudge Bites serving
C
Calories
280 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
2 g

P
Protein
6 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 8 g

Cholestrol 45 mg
Sodium 50 mg
Potassium 100 mg
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Ingredients

    1.
    Erythritol
    Erythritol
    1.5 tbsp
    2.
    Vanilla extract
    Vanilla extract
    1 tsp
    3.
    Craisins Dried Cranberries Reduced Sugar
    Craisins Dried Cranberries Reduced Sugar
    1 tbsp
    4.
    Almonds, raw
    Almonds, raw
    1 tbsp, sliced
    5.
    Tahini
    Tahini
    0.67 cup
    6.
    Coconut oil
    Coconut oil
    0.5 cup
    7.
    Cinnamon
    Cinnamon
    0.5 tsp
    8.
    Salt, sea salt
    Salt, sea salt
    0.13 tsp

Instructions

    1.
    Add the tahini, coconut oil, erythritol, cinnamon, vanilla, and salt to a food processor. Blend well to combine until smooth. Taste and adjust sweetness as desired.
    2.
    Select 12 paper truffle/chocolate cases and arrange across a plate or small tray. Divide the tahini mixture evenly between the 12 truffle cases. Roughly chop the dried cranberries. Divide the chopped cranberries and flaked almonds evenly between the tahini cups, sprinkling over the tops of each.
    3.
    Carefully transfer the tahini cups to the fridge. Leave to set for 1 hour or until firm. Store in an airtight container in the fridge until ready to serve.