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The Best Vegan Fudge Cups

The Best Vegan Fudge Cups

Happy Halloweeeeeen b00s! Has the time flown by or what? It feels like summer was so long ago but I guess time flies when you’re busy and having fun. I made apple pie freezer fudge cups not too long ago (by accident haha) and a lot of people asked me for the recipe, so I created an even simpler + tastier version. The Best Vegan Fudge Cups are very easy to make and most importantly, they are made with wholesome real ingredients. I looooove to read nutrition labels, it’s kind of a problem but hey, at least I know exactly what I’m eating. Have you ever read a premade candy or sweet treat’s nutrition label and said “YIKES, now that’s scary.” There are no hidden scaries in The Best Vegan Fudge Cups AND these yummy treats are low in sugar!


What are your Halloween plans? Are you dressing up? I wanted to be an avocado but I got lazy and didn’t feel like trying to find a costume. I guess that I’ll just eat them instead lolz.

The Best Vegan Fudge Cups
Yields 10
A low sugar, decadent and satisfying snack or treat!
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Ingredients
  1. 7 oz bag unsweetened coconut chips ( I used Fresh Thyme Market brand)
  2. 1 tsp organic coconut oil (room temp)
  3. 1/2 cup Creamy Roasted Almond Butter (Once Again Unsweetened and Salt Free brand)
  4. 6 tbsp coconut flour (Bob's Red Mill)
  5. 3 oz (1 bar) 85% cacao dark chocolate
  6. 1/3 cup unsweetened vanilla almond milk (I used Califia Farms brand)
Instructions
  1. To make coconut butter, add bag of unsweetened coconut chips and coconut oil to a food processor and process until a "butter" consistency forms.
  2. Add the almond butter and coconut flour to the food processor and process until fudge batter is a smooth consistency--see picture for what texture should look like.
  3. Add the fudge batter to muffin tins ( I used parchment paper baking cups)
  4. For the dark chocolate & almond milk mixture, add almond milk and dark chocolate to a bowl and microwave for thirty seconds. Pull out and stir with a fork. Then, microwave again for another 30 seconds and stir.
  5. Add a small amount of the dark chocolate mixture to the center of muffin cups.
  6. Place in freezer, allow vegan cups to harden and enjoy!
  7. Store in freezer.
Notes
  1. Makes 10
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Vegan Strawberry Banana Cookies

Vegan Strawberry Banana Cookies

Did someone say Vegan Strawberry Banana cookies?! I sure did. Although I don’t exactly love to bake (lolz), these cookies are giving me so much lifeeee. When it comes to dessert (if you even consider this a dessert), simple is what works for me. I love a strawberry banana combo when it comes to pretty much anything. Strawbs + bananas truly = the ultimate dream team. You and your friends will love these circles filled with goodness. Also, if you’re anything like me and don’t have a major sweet tooth, maybe consider using organic strawberry jam without added sugar. The local one I used has added sugar and it’s delicious but jam with no added sugar should work too!

These were a huge hit with the fam AND my man. If he loves the cookies, then I know they’re good. As I’m typing this post, I’m starting to get really hungry again and major cravings for Vegan Strawberry Banana Cookies and cold almond milk are kicking in. Cookies just make the world a better place.

Asking for a friend, which looks better- the inside texture or the outside? Ooooh I can’t possibly choose.

Enjoy the rest of your week, fabulous foodie friends.

Vegan Strawberry Banana Cookies
An easy, vegan, and delicious chewy cookie recipe!
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Ingredients
  1. 2 medium ripe mashed bananas (should have brown spots)
  2. 3 tbsp organic strawberry jam (the one I used has added sugar, could also use one without)
  3. 1/3 cup unsweetened almond milk ( I've made the cookies with both MALK and Califia Farms brand)
  4. 1/2 tsp vanilla extract
  5. 1/2 cup gluten free flour (Bob's Red Mill)
  6. 1/3 cup coconut flour (Bob's Red Mill)
  7. 1/2 tsp aluminum free baking powder
Instructions
  1. Preheat oven to 350 degrees.
  2. Mash the bananas and combine with the wet ingredients first.
  3. Then, add in the dry ingredients and whisk together with a fork until a smooth consistency forms.
  4. Lightly grease baking tray.
  5. Use a standard size ice cream scoop (between 1/4 -1/3 cup in size) and fill half (or a little more) for same size cookies.
  6. Use a spoon to slightly flatten out the cookie batter but you want cookies to still be thick.
  7. Bake at 350 degrees for 30 minutes.
  8. Let cookies cool for 20-30 minutes and enjoy!
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