We had an incredible Raw Foods Potluck over the weekend, and I can’t wait to share the inspirational feast that we enjoyed. I will give you a sneak peak at the dessert that I brought to the event. While creating these Strawberry Fudge Cups I had three goals. First, I had to use some of my leftover almond pulp. Second, I wanted to incorporate fresh fruit. And third, it had to be sweet enough to call it a dessert, yet not so sweet that it would be a decadent treat.
I think I succeeded! But I was quite nervous to show up to a potluck with a dessert that I had created just that afternoon, especially when the event was being hosted by certified raw foods chefs! (Just check out those chocolate almond butter bites in the background!) Yikes!
All you need is a food processor or blender to mix the batter and a freezer or refrigerator to help the cups solidify. That’s it. No fancy gadgets here.
Strawberry Fudge Cups
- 1/2 c. almond pulp, leftover from making almond milk (or use almond meal)
- 1/2 c. raw almond butter (skip the roasting in this recipe)
- 1 c. strawberries
- 1/3 c. Raw Cacao Powder
- 1/4 c. Raw Coconut Nectar
- 1/3 c. Organic Raw Coconut Butter
- 1/4 tsp. salt
- 1 c. dates, soaked for 30 minutes and chopped finely
- 10 whole strawberries, cut and fanned
1. Place all fudge ingredients in a food processor except for the chopped dates. Process until smooth.
2. Add chopped dates and pulse once or twice so the dates remain chunky.
3. Scoop fudge dough into 10 muffin tins lined with muffin liners, place them in the freezer, and begin preparing the frosting.
4. Place 1 T. of coconut oil in a small glass dish. Place the dish in another bowl of hot tap water to gradually soften the coconut oil. Continue replacing the hot water until the coconut oil is almost a clear liquid.
5. Combine melted coconut oil, cacao powder, and coconut nectar in a small bowl and mix with a fork.
6. Drizzle the frosting over each strawberry fudge cup and place in the refrigerator until ready to serve.
7. Top each fudge cup with a fresh strawberry right before serving. You can serve it in the muffin liner or carefully remove the fudge cup from the liner.
Yields 10 fudge cups
You can serve them in the muffin liner or carefully remove the liner and serve on a plate.
- What’s your favorite raw chocolate treat?
- What’s your favorite fruit to eat with chocolate?
- Would you bring a tried and true dish to a potluck or do you experiment and bring something new?
- Fat Tuesday hosted by Jill of Real Food Forager
- Slightly Indulgent Tuesday hosted by Amy of Simply Sugar and Gluten-Free
- Gluten-Free Wednesdays hosted by Linda of The Gluten-Free Homemaker
- Real Food Wednesdays hosted by Kelly the Kitchen Kop
- Allergy Free Wednesdays hosted by Tessa the Domestic Diva , Amber of The Tasty Alternative, and friends.
- Raw Foods Thursdays here at Gluten-Free Cat
- Wellness Weekends hosted by Ricki of Diet, Dessert & Dogs
- Healthy Vegan Friday hosted by Gabby of The Veggie Nook