The Easiest 3-Ingredient Fudge for Passover

Science and Health Uncategorized

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

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).

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