3-ingredient-fudge-for-Passover
Photo credit Sheri Silver

The Easiest 3-Ingredient Fudge for Passover

This chocolate almond butter fudge will be your new favorite.

Growing up, my favorite Passover treats were the classic chocolate lollipops. The fact that they only appeared during Passover gave them an irresistible allure. 

Looking back decades later, I realize they were nothing special  — nor were the other Passover candies on offer, specifically those ubiquitous fruit slices and jelly rings! I created this quick and easy three-ingredient fudge to fill the void of truly delicious Passover treats. Made from almond butter, dairy-free chocolate chips and flaky sea salt, it’s so much greater than the sum of its parts —  and a major upgrade from those lollipops. You can replace the almond butter with any nut or seed butter, and the dairy-free chips with white, milk or semi-sweet.

I pour the mix into mini muffin cups for a perfectly sized after-dinner treat, but you can also use standard-sized muffin cups, or even a loaf pan. Note that the size and thickness of the fudge will differ depending on the pan you use.

Photo credit Sheri Silver


Notes:

  • You can replace the almond butter with any nut or seed butter, and the dairy-free chips with white, milk or semi-sweet.
  • Fudge can be kept, covered, in the fridge for two weeks or the freezer for a month (the texture will be a little softer in the fridge).
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3-ingredient-fudge-for-Passover
Photo credit Sheri Silver

The Easiest 3-Ingredient Fudge for Passover

Made from almond butter, dairy-free chocolate chips and flaky sea salt, this Passover-friendly fudge recipe so much greater than the sum of its parts —  and a major upgrade from those classic Passover lollipops. 

  • Total Time: 1 hour 15 minutes
  • Yield: 24 pieces 1x

Ingredients

Units Scale
  • 1 ½ cups dairy-free chocolate chips
  • 1 ½ cups almond butter
  • flaky sea salt

Instructions

  1. Place foil or paper liners into the wells of a mini muffin pan (you’ll need about 24).
  2. Place the chocolate chips and almond butter in a glass or other microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring each time, until the ingredients are melted and smooth.
  3. Pour the mixture into your muffin liners, filling almost to the top. Rap the tin on the counter to level and sprinkle with a bit of the sea salt.
  4. Freeze till set, at least 1 hour.

Notes

You can replace the almond butter with any nut or seed butter, and the dairy-free chips with white, milk or semi-sweet.

  • Author: Sheri Silver
  • Prep Time: 10 minutes + setting time
  • Cook Time: 2 minutes
  • Category: dessert
  • Method: Quick
  • Cuisine: Holiday

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