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 were happening and now I just had to make it happen.

Orange and Almond Tahini Fudge Cups [Vegan]

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Ingredients

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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Preparation

  1. 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.
  2. 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.
  3. Pour into paper-lined muffin cups and top with four or five candied almonds, gently placed in a cluster in the center.
  4. Put the cups in the freezer to harden.
  5. Just before serving, drizzle with strawberry jam and top with chocolate curls.
  6. 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.

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