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Brazil Nut Chocolate Fudge Cups

Posted on January 10th, 2022
Fudge cup cakes

Written By Sam Henselijn

These Brazil Nut Chocolate Fudge Cups are a tasty and wholesome snack. They are delicious and loaded with protein, fiber, and good fats. Plus, they’re the perfect treat for a pre-workout snack or a post-workout treat.

Fudge cup cakes

Ingredients Brazil Nut Chocolate Fudge

  • 1 cup of raw Brazil nuts plus 12 extra for garnishing 
  • Pitted Medjool dates in 1 cup
  • rolled oats, ¼ cup (if necessary, gluten-free)
  • 1 teaspoon of water
  • 1 tablespoon of orange zest plus 1 additional tablespoon for decoration
  • Coconut oil, ¼  cup
  • ¼  cup of raw honey or vegan pure maple syrup
  • Natural almond butter, ¼  cup
  • ¼  cup of raw cocoa powder

Procedure Brazil Nut Chocolate Fudge

  1. Mix the 1 cup of brazil nuts, oats, pitted dates, water, and ¼ cup of orange zest in a food processor.
  2. The mixture will be sticky as you work to blend it thoroughly.
  3. Fill each cup in a 12-tin muffin tray with 1 heaping tablespoon of the mixture.
  4. As soon as the mixture is pushed, the cup will be filled approximately 13 of the way.
  5. Insert the pan into the freezer.
  6. Turn on the heat to low in a medium saucepan. Almond butter, honey (or maple syrup), and coconut oil should all be added and stirred until completely melted.
  7. After adding the cocoa powder, pour the warm fudge mixture into a bowl and then combine by stirring.
  8. One tablespoon of the fudge mixture should be placed into each cup of the muffin tray after taking it out of the freezer. (The cups ought to be around two-thirds filled at this point).
  9. Add 1 whole brazil nut to each chocolate layer, or cut them up and scatter the pieces over each cup.
  10. Give the cups 15 minutes to set before putting them back in the freezer.
  11. Remaining orange zest can be used as a garnish. - Ginger, Crystalized Slices

Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO

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