Chocolate [Cashew/Peanut] Fudge Cups

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Makes 12-15 cups

Ingredients

Caramel [Peanut] Nougat

  • 1 cup soaked dates
  • 1/4 cup soaked cashews
  • 1/2 cup extra virgin coconut oil
  • 1/4 cup chopped pecans
  • 12-15 pecan halves

** To make this more like a peanut butter cup, use 1/4 cup of natural peanut butter instead of the cashews.

  1. Melt coconut oil in a double boiler on low heat.
  2. Blend all ingredients except the pecans, in a high speed blender.
  3. Stir in the chopped pecans.
  4. Add teaspoon-sized amounts to paper muffin cups or silicon molds.
  5. Press a pecan half into the top of each nougat ball to flatten.
  6. Put into the freezer to set while preparing the chocolate.

Chocolate Cup

  • 1 cup raw cacao butter
  • 3 tbsp cacao powder
  • 1 tbsp agave nectar
  • 1/ 4 cup coconut sugar (ground in a spice grinder)
  • 1 tbsp melted coconut oil
  1. Melt cacao butter in a double boiler on low heat.
  2. Whisk all ingredients, except the coconut oil), together for 3 minutes until it is all completely smooth.
  3. Pull out the nougats from the freezer.
  4. Gently whisk the melted coconut oil into the chocolate sauce, then pour chocolate over each nougat until they are mostly covered.
  5. Put the trays in the fridge to chill or into the freezer for a quick set.

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