For Labor Day weekend, these healthy 3-Ingredient Nocciolata Fudge Cups are the perfect treat to whip up in minutes! This decadent, smooth, melt-in-your mouth fudge has NO dairy, refined sugar or butter…but you’d never tell, making it a delicious snack or dessert! It is vegan, gluten free, and paleo.

Nocciolata-Dairy-Free

The star of the show in this 5-minute fudge is Nocciolata Dairy Free – an organic chocolate hazelnut spread made from all natural ingredients. Completely free of GMO’s, preservatives, colors, additives, or artificial sweeteners, Rigoni di Asiago’s Nocciolata Dairy Free combines hazelnuts, fair trade cocoa and cocoa butter, natural vanilla extract, and raw cane sugar for a chocolate-hazelnut spread with undeniably superior flavor. Nocciolata Dairy Free is made with environmentally-responsible cold-pressed sunflower oil. It also contains far less sugar than other brands and is free from hydrogenated fats.

3-Ingredient Nocciolata Fudge Cups (Dairy Free / Vegan / Gluten Free)
[Adapted from thebigmansworld.com]

Ingredients

2 cups Nocciolata Dairy Free
1/2 cup coconut oil
1/4 cup pure maple syrup
Sea salt, to top (optional)

Preparation

Line a 12-count muffin tin with six-muffin liners.

In a microwave safe bowl or stovetop, melt Nocciolata Dairy Free with coconut oil. Remove from heat and stir in pure maple syrup.

Divide mixture evenly among 6 lined muffin cups. Place in the freezer for 2 minutes to allow fudge to firm up.

Store fudge in the fridge.

*Recipe courtesy of Rigoni di Asiago as adapted from thebigmansworld.com.*

Cucumber and Tuna

This simple recipe is easy to pack in lunchboxes or for a quick late summer picnic, and it uses Safe Catch Tuna, which has the lowest mercury of any brand of tuna, with the strictest mercury limits of any brand.

Safe Catch Tuna Paleo Cucumber Cups

Ingredients

• 2 cans Safe Catch wild skipjack or albacore tuna, do not drain!
• 1 seedless English cucumber
• 2 tablespoons bell pepper, minced (optional)
• 1 stalk celery, minced
• ⅓ cup Whole 30 compliant mayo
• 2 tablespoons mustard
• 1 teaspoon sweet paprika
• salt and pepper, to taste

Preparation

1. Using a vegetable peeler, peel the cucumber, leaving about ½ inch between peels so that the cucumber skin stays on in alternating stripes. Cut off both ends of the cucumber. Then, slice into ½-inch thick chunks. Scoop out the center of each slice so that there’s a little divot for the tuna salad. Put on a plate and set aside.

2. Using a spatula, empty tuna into a medium sized bowl and break up any large chunks. Add mustard and mayo and toss to thoroughly coat tuna. Add celery, bell pepper and paprika and mix well.

3. Spoon a heaping tablespoon on top of each cucumber slice. Refrigerate any leftover tuna salad and serve cucumber cups immediately. Cucumber cups can be made ahead and refrigerated overnight, but you may have to drain the plate in the morning, as the cucumber will release moisture overnight.

Makes 12 cups.

*Recipe and image courtesy of Safe Catch.*