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Chocolate Caramel Fudge Cups (Vegan)

Coming in from our amazing Contributing Chef Heather Adamson (@fresheather), this layered, versatile recipe 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 this 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 butterAdd to cart
- 1-3 tsp coconut milkAdd to cart

For the chocolate topping:
- 2 tbsp coconut oilAdd to cart
- 80g cacao powder
- 1 tablespoon raw honey/ maple syrup

 
Let’s get started!

For the fudgy base:

  1. Place the walnuts, oats, salt, and cacao in the food processor and process until you have a fine powder.
  2. Add in the soaked dates and process until the mixture clumps together.
  3. Press into cupcake cases or silicone moulds. We recommend the latter!
  4. Place in the freezer for 30 minutes.

For the caramel filling:

  1. Place all ingredients in the food processor and pulse until smooth and creamy. Add more milk if needed.
  2. Take the base out of the freezer and spread around 1 tsp of the mixture onto each cup base.
  3. Place back in the freezer for around 30 minutes.

For the chocolate topping:

  1. Melt the coconut oil before stirring in the cacao powder. Stir in the desired sweetener until thoroughly combined.
  2. Fill up each of the cases with chocolate and leave to cool.
  3. Store in the fridge!

See more recipes here!

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