Chocolate Pecan Pie Fudge Cups
- prep time - 20 mins
- cook time - 120 mins
- total time - 140 mins
- 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.
Ingredients
COOKIE DOUGH BASE:
- 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
Instructions
- Line 10 holes of a muffin tin with cases.
- 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.
- Place one ball into each muffin case and press down firmly. Chill in the fridge while you move on.
- 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.
- 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.
- 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.
