These Mexican Chocolate Vegan Fudge Cups are the perfect balance of sweet and heat when you’re looking to spice up your dessert.
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So you have a chocolate craving, eh?
You can’t stop thinking about chocolate, but you know you want something a little fancier than a handful of chocolate chips. You wanna go big without putting a whole lot of effort into it.
Oh, and it would be great if you impressed your special someone while you’re at it, yeah?
These Mexican Chocolate Vegan Fudge Cups come together in no time, have minimal ingredients, and are SO worth the extra couple of steps to make them happen!
Coconut Milk – For this recipe, you’ll want to be sure to use the coconut milk or coconut cream that comes from a can and scoop out the solids. This, combined with your other ingredients, is what will get the chocolate fudge cups to set up.
Medjool Dates – I LOVE that this totally decadent dessert doesn’t need any refined sugar because of the addition of dates to sweeten it all up. Make sure you grab pitted dates, or you can pit them yourself.
Cinnamon & Cayenne – I hope you aren’t scared of these ingredients mixed in with your chocolate treat. I promise, it’s just a teeny tiny bit we’re adding, and it’s what takes this treat from plain ole’ chocolate to mmmmm… red hot chocolate lover!
Unsweetened Chocolate – you can choose here. I either go with the baker’s unsweetened chocolate or I splurge on the unsweetened Ghiradelli’s chocolate. Either way is perfect.
Tahini – this sesame seed butter is here for creaminess and smooth texture. If you don’t have it on hand or aren’t able to find it… or don’t want to pay the price… I’d sub with cashew butter. It’s neutral enough tasting that it won’t add a nutty flavor to your perfect fudge cups.
Pepitas – the candied pepita topping is totally optional, but I think you’d be missing out by omitting it. The dark chocolate really can stand to have some contrasting flavors and textures to balance it out, and the shelled pumpkin seeds, sticky sweet in maple syrup, are the perfect way to do it.
Step-by-Step Instructions for Vegan Fudge Cups Recipe
Step 1: Heat a small pan over medium low heat. Add the pepitas and maple syrup to the pan and cook until the mixture is thick and sticky, about 1 minute. Transfer to a parchment-lined baking sheet and set aside.
Step 2: Place the unsweetened chopped chocolate in a high speed blender. Pulse until is resembles coarse sand.
Step 3: Place the coconut milk, dates, cinnamon, and cayenne in a medium saucepan over medium heat.
Step 4: Pour the hot coconut mixture over the chocolate and let sit for 1 minute. Place the lid on the blender and blend on high for 1 minute until creamy. Pour the mixture unto ramekins, small jars, or small tea cups. Refrigerate for 3 hours to set.
Step 5: To serve, top with candied pepitas, whipped coconut cream, coconut chips, and a dash of cinnamon.
Following these steps will give you vegan fudge cups that hit all the marks:
- oh-so-chocolatey good
Looking for more Vegan Dessert Recipes?
Or check out the vegan dessert recipes page for even more!
Now that you know how easy it is to make this vegan fudge cups recipe, please give it a star rating below and comment letting me know how it turned out for you.
- 1 (13.5-ounce) can coconut milk
- 5 pitted medjool dates
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne pepper
- 6 ounces unsweetened chocolate, chopped
- 2/3 cup tahini
- 3 Tablespoons pepitas
- 1 Tablespoon maple syrup
- 1/4 cup coconut cream
- coconut chips
- dash of cinnamon
- Heat a small pan over medium low heat. Add the pepitas and maple syrup to the pan and cook until the mixture is thick and sticky, about 1 minute. Transfer to a parchment-lined baking sheet and set aside.
- Place the unsweetened chopped chocolate in a high speed blender. Pulse until is resembles coarse sand.
- Place the coconut milk, dates, cinnamon, and cayenne in a medium saucepan over medium heat.
- Pour the hot coconut mixture over the chocolate and let sit for 1 minute. Place the lid on the blender and blend on high for 1 minute until creamy. Add tahini and blend again til smooth. Pour the mixture unto ramekins, small jars, or small tea cups. Refrigerate for 3 hours to set.
- To serve, top with candied pepitas, whipped coconut cream, coconut chips, and a dash of cinnamon.
Nutritional Information listed below is for 8 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.
Entire dish - kcal: 3424 F: 257 C: 252 P: 68
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 428Total Fat: 32gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 41mgCarbohydrates: 31gFiber: 6gSugar: 18gProtein: 8g
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.