These are delicious, creamy bite-sized desserts sure to satisfy the chocolate and nut butter fan. Each one is packed with flavor and richness. Perfect for the dairy-free, gluten-free or vegan diet.

2 tbsp. + 1/4 Cup Nutiva Organic Coconut Manna™
2 tbsp. + 1/2 Cup Nutiva Organic Virgin Coconut Oil
2 tbsp. almond butter
1 tsp. + 2 tsp. Vanilla Extract
1 tbsp. Maple syrup
1/2 cup Nutiva Organic Coconut Sugar spun fine
1/2 cup Raw Cacao Powder
1/8 tsp. Sea Salt
1. For the Manna Fudge base, spin the coconut sugar in a blender or coffee grinder.
2. Warm 1/4 cup of Coconut Manna and 1/2 Cup of coconut oil separately.
3. Pour into a bowl and stir in the sugar, cacao, 2 tsp. vanilla extract and salt. Stir thoroughly until smooth and thick.
4. Scoop one tablespoon at a time into each mini muffin liner for the base (about half way filled). If you have left over fudge, pour into a baking pan or other forms and put in the refrigerator or freezer for future use.
5. Refrigerate for 30 minutes or until hard.
6. For the Almond Manna Topping, scoop all remaining ingredients into a bowl and cream them thoroughly until smooth.
7. Remove chilled manna fudge muffin bases and pour one tablespoon of the almond manna butter topping to the rim.
8. Refrigerate until firm and chilled (about 30 minutes).
9. Serve immediately or at room temperature. You can also freeze these in a zip lock bag of keep in the refrigerator for a week.


Chef at Nutiva
Shanna Rader, Nutiva's Staff Chef, is an enthusiastic foodie. Inspired by world travels, Shanna has been developing various styles of cooking for over 20 years.
With creativity and warmth she creates fresh and healthy meals to inspire and nourish others. She’s an advocate for plant-based diet, holistic nutrition, superfoods and living with joy!
“I have a passion to bring people together around healthy creative and delicious foods.”

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