Fudge Chocolates with nuts & dried fruits

Prep Time 20 minutes
Cook Time 2 minutes
Servings 12-15 chocolates
This is a great recipe for bite-sized, melt-in-your-mouth chocolates with hazelnut butter (or almond, walnut, or peanut), raw cacao nibs, nuts, and tangy dried fruit (cranberries, blueberries, or mangoes). Add an extra bit of crunch by dusting them with chia seeds! No chocolate mold? No problem! Use empty ice cube trays instead, they're the perfect size and are just as easy to use. To make this recipe even more chocolaty, add 2 cups of 70% dark chocolate chips to the bain marie mix, along with 1/4 cup of hazelnut butter, adding your favorite nuts and dried fruits once the mixture is smooth.

How It's Made


  • 1/3 cup of virgin coconut oil
  • 2/3 cup of nut butter (hazelnut, almond, walnut or peanut)
  • 1/4 cup of maple syrup
  • 1/2 cup of raw cacao powder
  • Pinch of sea salt
  • 1-2 ice cube trays
  • 2 tablespoons of raw cacao nibs
  • 1/4 cup of a mix of nuts and seeds of your choice (almonds, pecans, hazelnuts, walnuts, sunflower seeds, pumpkin seeds, etc.)
  • A few pieces of dried fruit (cranberries, mangoes, raisins, figs)
  • 1 tablespoon of ProactivChia


  1. Pour coconut oil, nut butter(s), and maple syrup in a bowl. Place over a pot of boiling water to make a bain marie and melt until texture is smooth and creamy. 
  2. Add cacao powder and sea salt gradually, mixing as you go, until the mix is blended. 
  3. Grease the ice cube trays. Pour the mix into a pastry bag and squeeze a small amount into each compartment of the ice cube trays. 
  4. Coarsely chop the nuts and dried fruits. 
  5. Add some of the chopped nuts and fruits, as well as raw cacao nibs, to each chocolate. Top with Proactivchia. 
  6. Freeze the trays for 30 minutes. 
  7. Gently loosen the chocolates from the trays and enjoy!


Chocolates with keep for 2 weeks in the refrigerator or freezer. 


Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.


Oh wow! Written By: Jennifer Marie
Oh wow...my adjustments are - used almond butter, pinch of cayenne, tsp of cinnamon, fee drops of vanilla extract, pomegranate cocoa mix by My Inspiration at Home, dark chocolate nibs from Prana's mix. After spooning the miz into ice cube trays, I sprinkled a generous portion of Prana's Kilimanjaro and Annapurna mixes on top minus the nuts. Topped with Chia and a light Himalayan salting.

Oh wow!

PRANA edit: That sounds AMAZING!