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vegan fudge cups
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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.
Course Vegan Dessert Recipes
Cuisine American
Diet Vegan
Cook Time 5 minutes
Chilling Time 3 hours
Total Time 3 hours 5 minutes
Servings 8 servings
Calories 428kcal
Author Holly

Ingredients

  • 1 13.5-ounce can coconut milk
  • 5 pitted medjool dates
  • ½ teaspoon ground cinnamon
  • teaspoon ground cayenne pepper
  • 6 ounces unsweetened chocolate chopped
  • cup tahini

Candied Papitas

  • 3 Tablespoons pepitas
  • 1 Tablespoon maple syrup

Toppings

  • ¼ cup coconut cream
  • coconut chips
  • dash of cinnamon

Instructions

  • 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.

Notes

Note 1: Be sure to put your canned coconut cream in the refrigerator as soon as you bring it home from the store. That will ensure that the cream has solidified and separated from the liquid. This makes it much easier to scoop out the solid cream when it comes time to making the fudge cups.
Note 2: They will last about 4-5 days in the refrigerator. I wouldn't top the fudge cups with cream or the pepita mixture until ready to serve though, to ensure their freshness.

Nutrition

Serving: 1jar | Calories: 428kcal | Carbohydrates: 31g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 14g | Sodium: 41mg | Fiber: 6g | Sugar: 18g