Who loves fudge?!?!
These dessert cups are a play on the flavours of PB & J ! I used @unicornsuperfoods pink pitaya powder to help me achieve that pretty pink hue.
These cups are rich, fudgy and it’s so hard to stop at just one.
Here is the recipe:
6-INGREDIENT NUTTY PITAYA FUDGE CUPS (vegan, gluten-free, oil-free, no-bake)
May 26, 2020
Category
6-Ingredients
Cooking method
Dessert
Dietary
Gluten-free
Meal type
No-bake
Number of ingredients
Oil-free
Notes
*Storage tips: in an airtight container in the freezer, allowing it to thaw at room temp for a few minutes before serving
Ingredients
- PEANUT FUDGE BASE
- ✅1/2 cup peanut butter
- ✅1/4 cup pure maple syrup
- ✅1/4 cup coconut cream
- ✅1/4 cup vegan vanilla protein powder
- BERRY PITAYA FUDGE TOP:
- ✅1/2 cup coconut cream
- ✅1/2 cup frozen raspberries
- ✅1 teaspoon @unicornsuperfoods pink pitaya powder
- ✅2 tablespoons pure maple syrup
- *Optional: chocolate drizzle for decoration
Instructions
- METHOD:
- 1. In a bowl, stir together all the ingredients for the base until thick and smooth. (You can do this in a food processor or blender too if you want)
- 2. Divide the base amongst 4 muffin holes. I used a silicone muffin tray, so if you don’t have one, please ensure you use a muffin liner so the fudge doesn’t stick
- 3. Freeze the base layer for 30 mins
- 4. Blend together all the ingredients for the berry pitaya topping until smooth. Divide this evenly only the peanut fudge base
- 5. Return to the freezer for at least 2 hours to set.
- 6. Optional step: melt some chocolate and drizzle it over the top