Chocolate Fudge Cups (Love!)

I’m giving you something to love.

Packed with cashews, cocoa powder and coconut oil, these little cups are everything you’ve ever wanted in a dessert and more. Yet, the most miraculous thing about these bite-sized wonders is that they look incredibly impressive, yet they couldn’t be easier to make.

They are glorious.

Just imagine the ridiculous deliciousness of super creamy chocolatey fudge that’s studded with a pecan crust. Whatever you’re picturing, these bites are infinitely better. Bring them to a party, take them to work or eat them for every meal on Saturday.

Happy Valentine’s Day!

*Local friends! If anyone is looking for something to do this weekend, check out the Portsmouth Fire & Ice Festival!  They have Ice Bars, Fire Pits, Dog Sled Rides, Wood Fire Grilled Food, Ice Sculptures & Music. If you do come to Portsmouth, stop by my store and say hello!

CHOCOLATE FUDGE CUPS!

Chocolate Pecan Crust
1 cup pecan meal (just place whole, raw pecans in food processor and process until fine)
3 tbsp real maple syrup
1/2 cup cacao powder
Pinch sea salt
1 1/2 teaspoons vanilla extract
Chocolate Filling
2 cups cashews
1/2 cup melted coconut oil
1/2 cup maple syrup
1/2 cup water
3 teaspoons vanilla extract
3/4 cup cacao powder

Place all crust ingredients into food processor and pulse until combined. Press crust into mini cupcake or mini cheesecake pan, pressing down firmly. Place cashews, maple syrup, vanilla, and water in a high speed blender and blend until creamy. Add cacao powder and coconut oil to cashew mixture, and blend until smooth and well combined. Scoop filling into mini cupcake or cheesecake pan. Place in freezer for about 2 hours