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.
Storage Note: 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).
- 1½ cups dairy-free chocolate chips
- 1½ cups almond butter
- flaky sea salt
- Place foil or paper liners into the wells of a mini muffin pan (you’ll need about 24).
- 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.
- 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.
- Freeze till set, at least 1 hour.