Looking for a new treat to make this week? These Cashew Fudge and Chocolate Cups tick all the right boxes! Plus they are super quick and easy to make and can be stored in the freezer.
Recipe by our lovely ambassador Kiah - @marigoldandsol.
Image: @marigoldandsol
Ingredients
Serves | approx 10
For The Base:
- 250g Alfie's Cashew Butter
- 1/3 Cup Melted Coconut Oil
- 3 Tbsp Maple Syrup
Chocolate:
- 3 Heaped Tbsp Raw Cacao
- 2 Tbsp Maple Syrup
- 1/3 Heaped Cup Pana Mylk Chocolate Baking Pieces.
Method
- In a large bowl, add all the base ingredients and whisk until smooth.
- Next, line up some Baking Cups in a muffin tray.
- Use a spoon to fill the baking cups with the base ingredients.
- In a seperate bowl, melt the chocolate.
- Add in maple syrup and raw cacao and mix until combined.
- Use a spoon and evenly spread the chocolate over the base ingredients in the baking cup.
- Optional: Add some Hemp Seeds on top.
- Freeze for approx 3 hours, then enjoy!
*(Store leftovers in freezer).
We are always coming back to this recipe, such a delicious treat that can last ages in the freezer (that's if you're not so quick to eat it all first).
If you enjoy baking, make sure to check out some more delicious recipes in the blogs below:
