These Mexican Chocolate Vegan Fudge Cups are the perfect balance of sweet and heat when you’re looking to spice up your dessert.

Make sure you take a second to save this recipe in the Grow app so it’s only a touch away whenever the craving hits! (look for the heart in the bottom right of your screen)

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!

Ingredient Spotlight

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:

• decadent
• riiiiich
• indulgent
• oh-so-chocolatey good

Looking for more Vegan Dessert Recipes?

Fudgy Vegan Brownies
Vegan Cheesecake
Vegan Dark Chocolate Fondue
Vegan Chocolate Truffles
Easy Molten Lava Cake
Vegan No-Bake Cookies
Everything Free Cookies

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.