Cupcake Fudge

Cupcake Fudge Base:

1/2 Cup Noosh Birthday Cake Almond Butter

1/4 Cup Melted Coconut Butter

2 Tablespoons 100% Grade B Maple Syrup

1/2 Teaspoon Vanilla Extract

1/4 Teaspoon Salt

Chocolate Fudge Frosting:

1/2 Cup Noosh Chocolate Almond Butter

3 Tablespoons Melted Coconut Butter

2 Tablespoons 100% Grade B Maple Syrup

1 Tablespoon Cocoa Powder

1/4 Teaspoon Vanilla Extract

1/4 Teaspoon Salt

Garnish (Optional):

Edible Glitter and/or Shimmer Spray

Begin with the cupcake fudge base: Simply mix together all of the ingredients in a large bowl until smooth. Spoon the liquid fudge into small fluted cup silicone truffle molds. Let sit for at least 30 - 45 minutes, until completely solidified. Pop them out of the molds and keep them in the freezer.

Meanwhile, prepare the frosting by going through the same process of blending together all the ingredients, spooning the mixture into spiral (as pictured) or small dome silicone truffle molds and place on a flat surface in the freezer. Let rest for 10 - 15 minutes until they begin to set but are not yet entirely firm.

Take the finished cupcake fudge bases and gently pressure them into the soft frosting fudge. Return the molds to the freezer to allow them to finish solidifying. After 30 - 60, they should be ready to pop out all in one cohesive piece.

Garnish with edible glitter if desired. Store in an airtight container in the fridge for up to a week, or in the freezer for up to a month... If you can manage to stay away from them that long, that is.

Makes 20 - 22 Cupcake Fudge Truffles

©Hannah Kaminsky http://www.bittersweetblog.wordpress.com