Chickpea & Chilli Chocolate Fudge Cups

8th January 2018

These little fudge cups of joy make me so happy. To think I’m basically eating a glorified hummus with coconut oil and coco powder and it tastes this sinful is so satisfying! These will honestly be a staple in your fridge to curb cravings or to serve with tea or desert.

Makes

12 cups

Prep Time

15 minutes

Setting time

2 Hours

Level

Easy


FUDGE INGREDIENTS

  • 1 TIN CHICKPEAS ( DRAIN AND SAVE AQUAFABA FOR MAYO! )
  • 3 TBSP. SUGAR FREE PEANUT BUTTER
  • 1 TSP. VANILLA ESSENCE
  • 1 TSP. CINNAMON
  • ¼ CUP MAPLE SYRUP
  • 1 TBSP. LEMON ZEST


Chocolate Base

  • ½ CUP VIRGIN COCONUT OIL
  • 2 TBSP. PEANUT BUTTER
  • 2 TBSP. MAPLE SYRUP
  • 6 TBSP. COCO POWDER
  • ½ TSP. SALT
  • ½ TSP. CAYENNE PEPPER ( ADD AS MUCH AS YOU WOULD LIKE IT TO BITE )

DIRECTIONS


  • Add all fudge ingredients to a food processor / Nutribullet and blend till smooth, scraping down the sides if necessary.
  • Spray a square dish for blocks of fudge or a mini muffin tin for fudge cups.
  • Fill halfway with the fudge mixture and smooth down with an oiled spoon.
  • Add all Chocolate sauce ingredients into a small saucepan and melt over low heat.
  • Pour on top of fudge base and place tin / dish in the freezer for 2 hours to set. When ready to serve, remove from the freezer, cut and serve!

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