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.”
Cinnamon & Cayenne
Mexican Chocolate Vegan Fudge Cups
Place the coconut milk, dates, cinnamon, and cayenne in a medium saucepan over medium heat.
Place the unsweetened chopped chocolate in a high speed blender. Pulse until is resembles coarse sand.
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.
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.