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Chocolate Pecan Pie Fudge Cups

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  • prep time - 20 mins
  • cook time - 120 mins
  • total time - 140 mins
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  • serves - 10

These little cups are perfect for Thanksgiving and for cosy no-bake desserts. They have a cookie dough base made with good-for-you ingredients like cashew butter, oat flour and Pureblend protein powder, and a rich and delicious chocolate fudge pecan pie top. These cups melt in your mouth and are packed with warming spices and nutty pecans and are naturally vegan, gluten-free and require no baking. 


  • 120g Smooth, runny cashew butter
  • 60ml Maple or agave syrup
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp Vanilla essence
  • 75g Oat flour
  • 50g Ground almonds
  • 40g Pureblend protein powder
  • 1 tsp Pumpkin pie spice
  • A pinch of salt
  • 40g Dark chocolate chips
  • 150g Dark chocolate, chopped small
  • 60g Smooth, runny cashew butter
  • 40g Coconut oil
  • 1 tbsp Maple or agave syrup
  • 1 tsp Pumpkin pie spice
  • A pinch of salt
  • 60g Pecans, roughly chopped


  1. Line 10 holes of a muffin tin with cases.
  2. For the cookie dough: whisk together the cashew butter, syrup, coconut oil and vanilla until smooth. Now add in the oat flour, ground almonds, Form Pureblend protein powder, spices and a pinch of salt and stir to a sticky cookie dough. Divide the mix into 10 equal pieces and roll into balls.
  3. Place one ball into each muffin case and press down firmly. Chill in the fridge while you move on.
  4. For the chocolate fudge: add the chopped chocolate to a heatproof bowl with the cashew butter and coconut oil. Gently warm together either over a pan of simmering water or in the microwave, until melted. Now whisk in the syrup, spices and salt until glossy. Fold in most of the pecans.
  5. Fetch the cookie dough cups from the fridge. Divide the chocolate mix equally between the cases and tap the tray down on the surface a couple of times to remove any air bubbles. Top with the remaining pecans and chill in the fridge for 1-2 ours, or until set.
  6. Enjoy straight away or keep in the fridge in a sealed container for 1 week or in the freezer for 1 month. Allow to defrost before eating, and they can be enjoyed at room temperature or from the fridge.

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