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Chocolate Fruit and Nut Fudge Cups
[Vegan]

Name: Chocolate Fruit and Nut Fudge Cups [Vegan]
Cook time: PTM
Yield: servings
Cuisine: NO info

AL By: Amy Lanza

Author Bio

Nourishing Vegan Every Day embraces the flow of everyday life by providing recipes that range... Read More

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Chocolate Fruit and Nut Fudge Cups [Vegan]

Dairy Free

Vegan

These little beauties were inspired by fruit-and-nut chocolate bars. I also love all things fudge so I combined the two in these decadent yet healthy, vegan, gluten-free fudge cups. Make these rich, double layered fudge bites into whatever shapes you like. They are great for desserts, and you will be...

For the Chocolate Layer:

5 ounces (140 g) dairy-free dark chocolate, broken up
1/4 cup (60 g) almond butter or another nut/seed butter
3 tablespoons (45 g) coconut oil or coconut butter
1 teaspoon maple syrup
A pinch of salt

For the Nut Butter Layer:

2/3 cup (160 g) almond butter or another nut/seed butter
1/4 cup (50 g) coconut oil or coconut butter
2 tablespoons (30 ml) maple syrup
1 teaspoon vanilla extract
A pinch of salt

For Topping:

1/4 cup (30 g) raisins and/or dried cranberries
1/4 cup (25 g) chopped pecans and/or pistachios

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How to Prepare Chocolate Fruit and Nut Fudge Cups [Vegan]

Arrange ten silicone cupcake molds on a tray or plate, or place ten regular cases into a cupcake tray.
To make the chocolate layer: Add all the ingredients to a small saucepan and gently heat the pan over low heat; allow the chocolate to melt and the mixture to become smooth. Stir regularly, until the chocolate is thick and glossy.
Divide the chocolate mixture between the ten cases and place in the freezer for 20 minutes to set. They will be almost fully set; that’s okay. This is important so the two layers do not mix.
To make the nut butter layer: This layer requires less heat because the ingredients are naturally more liquid. I microwave them in a microwave-safe bowl in 10-second increments to melt the coconut oil, then whisk until smooth. Alternatively, place all the ingredients in a small saucepan as above and melt, whisking until smooth.
Remove the cups from the freezer and pour over the nut butter layer. Sprinkle over the dried fruits and nuts.
Chill again in the freezer for 1 hour, or until set. Store the fudge cups in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month.

Notes

SERVING SUGGESTIONS AND VARIATIONS

Make these fudge cups with any nut or seed butter you like; smooth and runny brands work best. You can also use any dried fruits and nuts for the topping, too.
Keep these nut-free by using seed butter, such as tahini or sunflower seed butter, and using seeds or more dried fruits instead of the nuts on top.