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Brazil Nut, Orange & Chocolate Fudge Cups

Brazil Nut, Orange & Chocolate Fudge Cups

Brazil Nut, Orange & Chocolate Fudge Cups is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: 40 minutes
Cook time: 0 minutes
Total time: 40 minutes
Yield: 12 Servings
Tags: Vegan
Health Score: 8 %


1/4 cup

almond butter
1 cup

brazil nuts
1/4 cup

cocoa powder
1/4 cup

coconut oil
1/4 cup

maple syrup
1 cup

medjool dates
1 tablespoon

orange zest
1/4 cup

rolled oats
1 tablespoon



  1. In a food processor combine the 1 cup brazil nuts, pitted dates, oats, water, and 1 tablespoon orange zest.Process until well combined - the mixture will be sticky.Press 1 heaping tablespoon of mixture into each cup in a 12-tin muffin pan.The mixture, once pressed, will fill the cup about of the way.

  2. Place the pan in the freezer.Now, heat a medium sized saucepan over low heat.

  3. Add in coconut oil, honey (or maple syrup), almond butter and stir until all is melted and well combined.

  4. Pour the warm fudge mixture into a bowl and add in the cocoa powder. Stir to combine.Pull the muffin tin out of the freezer and pour 1 tablespoon of fudge mixture into each cup. The cups should now be about full.Top each chocolate layer with 1 whole brazil nut, or chop them up and sprinkle the chopped pieces over each cup.

  5. Place back in the freezer and allow the cups to set for 15 minutes.

  6. Garnish with the remaining orange zest and enjoy!!

Wine Pairing :

  • cream sherry
  • moscato dasti
  • port

Fudge works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.