Chocolate Fruit & Nut Fudge Cups
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Arrange ten silicone cupcake molds on a tray or plate, or place ten regular cases into a cupcake tray.
To make the chocolate layer: Add all the ingredients to a small saucepan and gently heat the pan over low heat; allow the chocolate to melt and the mixture to become smooth. Stir regularly, until the chocolate is thick and glossy.
Divide the chocolate mixture between the ten cases and place in the freezer for 20 minutes to set. They will be almost fully set; that’s okay. This is important so the two layers do not mix.
To make the nut butter layer: This layer requires less heat because the ingredients are naturally more liquid. I microwave them in a microwave-safe bowl in 10 second increments to melt the coconut oil, then whisk until smooth. Alternatively, place all the ingredients in a small saucepan as above and melt, whisking until smooth.
Remove the cups from the freezer and pour over the nut butter layer. Sprinkle over the dried fruits and nuts.
Chill again in the freezer for 1 hour, or until set. Store the fudge cups in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month.
Serving Suggestions and Variations
Make these fudge cups with any nut or seed butter you like; smooth and runny brands work best. You can also use any dried fruits and nuts for the topping, too.
Keep these nut-free by using seed butter, such as tahini or sunflower seed butter, and using seeds or more dried fruits instead of the nuts on top.
Recipe courtesy of Nourishing Vegan Everyday by Amy Lanza, Fair Winds Press £18.99
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