mexican chocolate  vegan fudge cups

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

Coconut Milk

Medjool Dates

Cinnamon & Cayenne

Chocolate Tahini

Key Ingredients

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Mexican Chocolate Vegan Fudge Cups

YIELD

6-8 people

TYPE

Vegan

TIME

15 minutes

LEVEL

Beginner

Step 1

1

Place the coconut milk, dates, cinnamon, and cayenne in a medium saucepan over medium heat.

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2

Place the unsweetened chopped chocolate in a high speed blender. Pulse until is resembles coarse sand.

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Step 2

Step 3

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.

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Step 4

4

Add tahini and blend again til smooth.

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Step 5

5

Pour the mixture unto ramekins, small jars, or small tea cups. Refrigerate for 3 hours to set.

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Step 6

6

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.

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