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Recipe by Rorie Weisberg

Decadent Fudge Cups

Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts

Ingredients

Light Layer

Fudge Layer

  • 1 and 1/4 cups canned coconut milk or any vegan milk

  • 1/2 cup Gefen Blanched Almond or creamy cashew butter

  • 8 large Medjool dates, pitted

Toppings (optional)

  • shaved dark chocolate

  • coconut flakes

  • pomegranate seeds

Directions

To Prepare the Light Layer

1.

Process milk, nut butter, pitted dates, and vanilla in a blender or food processor fitted with the S-blade to form a paste, scraping down the sides as needed. Transfer mixture to a bowl.

To Prepare the Fudge Layer

1.

Place all ingredients into the blender or food processor. Process to form a paste.

To Assemble

1.

Set out eight four-ounce (110-gram) dessert cups. For popsicles, use plastic drinking cups.

2.

Fill each cup 1/3 of the way full with the fudge mixture. Add the light mixture to reach 2/3 of the way full, followed by another layer of the fudge mixture. Top with shaved dark chocolate, coconut flakes, pomegranate seeds, or toppings of choice.

3.

Freeze for six hours or overnight. Thaw for 15–30 minutes before serving.

Credits

Styling and Photography by Sara Goldstein

Decadent Fudge Cups

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