Our amazing Contributing Chef Heather Adamson (@fresheather) has created this layered, versatile recipe which teams all your favourite sweets: fudge, chocolate, and caramel (and coconut, of course!), all expertly combined into adorable little bite-sized cups! This three-step process is surprisingly simple, and will have all your friends wondering how something so gorgeous and clean could be both vegan and this delicious!
What you’ll need:
For the fudgy base:
- 12 soaked dates
- 1/3 cup walnuts
- just under 1/4 cup oats
- pinch of salt
- 2 tbsp cacao powder
For the caramel filling:
- 12 soaked dates
- 1 tsp almond butter
- 2 tsps Coconut Butter
- 1-3 tsp Coconut Milk
For the chocolate topping:
- 2 tbsp Coconut Oil
- 80g cacao powder
- 1 tablespoon raw honey/maple syrup or Coconut Honey/Coconut Syrup!
Let’s get started!
For the fudgy base:
- Place the walnuts, oats, salt, and cacao in the food processor and process until you have a fine powder.
- Add in the soaked dates and process until the mixture clumps together.
- Press into cupcake cases or silicone moulds. We recommend the latter!
- Place in the freezer for 30 minutes.
For the caramel filling:
- Place all ingredients in the food processor and pulse until smooth and creamy. Add more milk if needed.
- Take the base out of the freezer and spread around 1 tsp of the mixture onto each cup base.
- Place back in the freezer for around 30 minutes.
For the chocolate topping:
- Melt the coconut oil before stirring in the cacao powder. Stir in the desired sweetener until thoroughly combined.
- Fill up each of the cases with chocolate and leave to cool.
- Store in the fridge!
See more recipes here!