Vegan raw raspberry fudge cups
Mmmm if you like to eat real foods and also care about the types of sweets you put into your body then this delectable treat is for you I came up with this recipe based off aspects of some of my favs! There's no right or wrong! Add your favorite types of nuts or fruits to this recipe! Next time I'm adding coconut flakes to the top of mine, yuuuuummmmyyyyy!!!!!!!!! 😍
Crust:
1-1/4 cups almond flour
6 tablespoons dark cocoa powder (such as green and blacks)
3 tablespoons maple syrup
3 tablespoons coconut oil
Filling:
1-1/2 cups dark cocoa powder
1 cup plus 2 tablespoons maple syrup
2 tablespoons coconut oil
1.Pour all of crust ingredients into the bowl of a food processor or for my unequipped vegan chefs like myself, use a blender/magic bullet. Process until all ingredients are blended. Take small handfuls and press crust in the bottom and up sides of oiled cupcake pans. Clean out food processor or blender.
2.Place all filling ingredients (except raspberries) into the bowl of the now clean food processor. Process until ingredients are smooth. Divide filling among cupcake sections and spoon into crust half way to the top.
3.Place frozen raspberries in a bowl and heat up in microwave for a minute or enough to make slush balls. Roll raspberry slush balls and place in middle of each cupcake tin and then top off with more of the filling. Add a raspberry and or crushed walnuts on top of each tart. (There will be 2-3 tablespoons of filling left over) Place tartelettes in the refrigerator and chill for 2 hours before serving. Serve cold.
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