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Well, we’re hitting another heat wave here in the PNW and there’s little motivation to do any cooking. But, today I found myself needing to use up some walnut butter that had expired (I live on the edge and didn’t want to waste it, okay!?). But I couldn’t bake it into anything — so what’s a person to do? I thought about making a walnut-based no-bake cookie, but I was running low on oats. But I was really feeling the no-bake theme. And out of the ashes rose the perfect solution… WALNUT FUDGE CUPS!
Okay, so if you’re a walnut fan, you’ll truly enjoy this. In fact, you know how people sometimes put walnuts in their fudge? Well, this tastes like the inverse of that, because it’s a walnut base with a swirled dollop of chocolatey goodness.
To make these walnut fudge cups, all you need is some walnut butter (store-bought or homemade), coconut oil, maple, vanilla, and salt. You could stop there or get your choco-swirl on. Either way, you’re sure to have a winner with this!
Walnut Fudge Cups
Ingredients
- 1 cup walnut butter (or other runny nut butter), room temperature
- ⅓ cup coconut oil, melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons cacao powder
Instructions
- Line a 12-cavity muffin tin with cupcake liners and set aside.
- In a bowl, combine the walnut (or other nut) butter, coconut oil, maple syrup, vanilla, and salt until smooth.
- Scoop out a scant ¼ cup of the walnut mixture and place in a small bowl. Set aside.
- Spoon the walnut mixture evenly into the 12 cavities of the lined muffin tin.
- Add cacao powder to the small bowl and stir well until smooth.
- Spoon one teaspoon of the cacao mixture onto each of the cups. Swirl the cacao mixture into the walnut concoction with a small knife or toothpick.
- Place in freezer until firm. Serve and enjoy a nutty, chocolatey treat!
