Vegan Fudge Cups

These vegan fudge cups are rich, creamy, and just so decadent! Perfect for your chocolate cravings, you'll be surprised they're plant-based.

Course Vegan Dessert Recipes

Cuisine American

Diet Vegan

Cook Time 5

Chilling Time 3

Total Time 3 5

Servings servings

Calories 278kcal

Author Louisa

Heat a small pan over medium-low heat.
Add the pepitas and maple syrup. Cook for 1 minute or until thick and sticky. Then, transfer to a plate lined with parchment paper and set aside.
Place the chopped chocolate in a blender and pulse until it looks like coarse sand. Set aside.
Add the coconut cream, dates, cinnamon, and cayenne to a medium saucepan over medium heat.
Once hot, pour the coconut milk mixture over the chocolate and let them sit for 1 minute.
Place the lid on the blender and blend on High for 1 minute until creamy.
Add the tahini and blend again until smooth.
Pour the vegan fudge mixture into your containers and refrigerate for 3 hours to set.
Top with candied pepitas, whipped coconut cream, coconut chips, and cinnamon. Enjoy!

Make sure to grab full-fat canned coconut milk and not the one that comes in a carton. After chilling it in the fridge, the coconut cream will solidify at the top.
You can also coat the pumpkin seeds in a glaze made from a mixture of maple syrup, sugar, and cinnamon, spread them onto a parchment-lined baking sheet, then roast them in the oven preheated to 300°F for 20 minutes.
These vegan fudge cups will keep in the fridge for 4 to 5 days. If making them in advance, add the toppings right before serving.