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CHOCOLATE RASPBERRY FUDGE CUPS

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Nicole Modic
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Ingredients

  • 1 1/4 cups almond flour
  • 1/2 cup cocoa flour or cacao powder
  • 2 eggs
  • 1/2 cup non-dairy milk of choice
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup plant-based yogurt (I used Siggis Dairy Plant Based Vanilla Cinnamon)
  • 1 1/2 tsp baking powder
  • 1 cup fresh raspberries
  • 3 tbsp maple syrup or sub coconut sugar
  • 1 tbsp coconut oil, melted
  • pinch sea salt

Instructions

  • Preheat oven to 350. 
  • Line a muffin tin with liners or grease well. 
  • In a medium bowl, whisk together the eggs, non-dairy milk, yogurt, melted coconut oil, and maple syrup / coconut sugar. 
  • Whisk well until there are no clumps and the mixture is smooth. 
  • Then add the almond flour, cocoa / cacao powder, baking powder and sea salt, mixing together well so there are little to no clumps. 
  • Add raspberries to the batter and mash them with a spoon, then mix in the chocolate chips. 
  • Fill each muffin cavity about 3/4 way full. 
  • Sprinkle a few extra chocolate chips on top. 
  • Bake for 15-16 minutes or until a toothpick comes out clean. 
  • Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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