4-ingredient Paleo Almond Butter Fudge Cups made with zero added sugar!4-ingredient Paleo Almond Butter Fudge Cups that are vegan and has no added sugar!

Happy early Halloween friends!

I didn’t plan on making a Halloween-festive recipe but a handful of you asked for one and it was a sign I needed to make one. I do have a few recipes on the blog already that can definitely be considered Halloween treats, but I am SO excited about these 4-ingredient Paleo Almond Butter Fudge Cups!

They are paleo, vegan AND have no added sugar! No but really.. there is zero sugar in these cups. I used a no sugar added bar (see below) and the almond butter had no sugar in it either. No honey, no coconut sugar, NADA! They are dreamy and so dang good.

These cups do melt very easily though. I saw this first hand today when I got distracted and left the cups on my marble for a half hour and came back to the tops a tad melted. Still delicious though, but leave in the freezer until you are ready to eat 😉

Here are also a few of my favorite other recipes to enjoy for Halloween or let’s be real, anytime!

Paleo Pumpkin Pie TrufflesCacao Nib Coconut Butter Freezer FudgeCrack Cookie Dough Bars Dark Chocolate Chickpea BarkCookie Dough TrufflesPB Pretzel Snickers Cups.WHAT YOU NEED

Dark chocolate

Almond butter

Coconut oil

Vanilla extract

4-ingredient Paleo Almond Butter Fudge Cups that are vegan and has no added sugar!


4-ingredient Paleo Almond Butter Fudge Cups (vegan)

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Yield: 16-20 cups 1x


  • Chocolate layer:
  • 6 ounces dark chocolate
  • 1/3 cup creamy almond butter
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • Almond butter layer:
  • 3/4 cup almond butter
  • 1 teaspoon vanilla extract


  1. Line a mini muffin tray with liners (or you can use an ice cube tray!)
  2. In a small sauce pan, add the chocolate layer ingredients and melt on low heat, stirring often to prevent sticking
  3. Remove from heat once it is in liquid form
  4. Fill each mini muffin liner half way with chocolate layer and add to freezer
  5. Let the chocolate layer set in freezer for 20 minutes or so and begin making the almond butter later
  6. In a small sauce pan add almond butter and vanilla extract and melter low heat (please note depending on what nut butter you use, you may need to add a dash of coconut oil!)
  7. Add the almond butter layer onto of each chocolate cup and set back in freezer for 30 minutes to set
  8. Leave in freezer and eat straight from there when you enjoy! These melt quickly!
  • Author: rachel mansfield
  • Category: paleo, vegan, low sugar, grain free
  • Cuisine: dessert, snacks

xx, Rach