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.
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
- Mix the 1 cup of brazil nuts, oats, pitted dates, water, and ¼ cup of orange zest in a food processor.
- The mixture will be sticky as you work to blend it thoroughly.
- Fill each cup in a 12-tin muffin tray with 1 heaping tablespoon of the mixture.
- As soon as the mixture is pushed, the cup will be filled approximately 13 of the way.
- Insert the pan into the freezer.
- 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.
- After adding the cocoa powder, pour the warm fudge mixture into a bowl and then combine by stirring.
- 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).
- Add 1 whole brazil nut to each chocolate layer, or cut them up and scatter the pieces over each cup.
- Give the cups 15 minutes to set before putting them back in the freezer.
- Remaining orange zest can be used as a garnish.
Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO
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