How is the fudge base made smooth and creamy?

The fudge base is made by combining tahini, skinned dates, coconut cream, agave nectar, and coconut oil in a food processor and pulsing until completely smooth, scraping the sides as needed.

What gives the candied almonds their unique flavor and texture?

The almonds are first lightly toasted, then cooked with fresh orange juice, grated orange rind, and agave nectar until they become sticky and fragrant.

What is the best way to serve these Orange and Almond Tahini Fudge Cups?

Just before serving, drizzle the hardened fudge cups with strawberry jam and top with dark chocolate curls for an extra touch of flavor and elegance.

Can I prepare these fudge cups ahead of time?

Yes, the fudge cups are designed to be frozen to harden. You can prepare them in advance and keep them in the freezer until just before serving.

How should I store leftover Orange and Almond Tahini Fudge Cups?

To prevent them from becoming too soft, any leftover fudge cups should be returned to the freezer immediately after serving.

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Orange and Almond Tahini Fudge Cups
[Vegan]

LP By: Laura Peill

Author Bio

An avid runner and passionate foodie, Laura writes the blog Chronicles of Passion, a healthy... Read More

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Orange and almond tahini fudge cups in paper liners, topped with sticky candied almonds, strawberry jam, and dark chocolate curls.

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Orange and Almond Tahini Fudge Cups [Vegan]

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Lying in bed one night, I decided I wanted to make fudge cups; those cute little cups that you can eat individually and unwrap and devour slowly and indulgently. And I love the texture of fudge made with nut and seed butters. It was a done deal. Tahini fudge cups... Read More

Ingredients You Need for Orange and Almond Tahini Fudge Cups [Vegan]

For the Fudge Base:

10 dates, soaked in hot water, skin removed
1 tablespoon agave nectar
1 tablespoon melted coconut oil
3 tablespoons tahini
3/4 cup coconut cream (top hard part of a refrigerated can of coconut milk)

For the Candied Almonds:

1 cup almonds
Juice of one small orange
1 teaspoon grated orange rind
1 tablespoon agave nectar

For the Assembly:

Fudge cups
Candied almonds
Strawberry jam
Dark chocolate

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How to Prepare Orange and Almond Tahini Fudge Cups [Vegan]

In the bowl of a food processor, combine tahini, skinned dates, coconut cream, agave nectar, and coconut oil. Pulse until smooth and completely incorporated, scraping as often as necessary.
Heat a small, non-stick pan over medium heat and add almonds. Toast lightly and then add orange juice, orange rind, and agave nectar. Continue to cook over medium heat, stirring often until they are sticky and fragrant. Pour onto a piece of baking paper and place in the refrigerator to harden.
Pour into paper-lined muffin cups and top with four or five candied almonds, gently placed in a cluster in the center.
Put the cups in the freezer to harden.
Just before serving, drizzle with strawberry jam and top with chocolate curls.
Eat immediately or return to the freezer so they don’t go too soft!

Notes

Before making the recipe, refrigerate a can of coconut milk. The milk will naturally separate in the fridge and you only use the top, firm, white layer for this recipe. If you are using Medjool dates, you likely won’t have to soak them or remove the skin, and you will probably only need 5 or 6. If you use regular dates, as the recipe says, soak the dates in boiling water for 1-2 hours before using. Once the dates have soaked, it should be relatively easy to take off any of the skins. Don’t be too picky — you don’t have to get them all off — it will just make your fudge smoother if you can get rid of some of them.