If you’ve never attempted a vegan fudge recipe, you’ll be pleasantly surprised by how easy it is to make and how easy it is to devour. These creative (and adorable) mini pies feature smooth, tofu-based cacao fudge, nutritious almonds, flax and chia, plus a sprinkling of flavorful coconut. They’re perfect for a party, potluck or as a special dessert.
Ingredients: (Yields 6-8 mini pies)
For the crust:
1 cup almonds
2 tbsp oat flour
2 tbsp coconut
1/4 cup agave
1 tbsp flax meal
1 tbsp chia seeds
For the fudge filling:
14 tbsp. agave
2 tbsp almond milk
1/3 cup cacao powder
2 oz. tofu
Directions:
- In a food processor or high-speed blender, pulse raw almonds to make a fine powder.
- In a medium-sized bowl, add freshly made almond flour, coconut and oat flour.
- Add agave (or your sweetener of choice), chia and flax; mix until well combined. Add a touch of water if it’s not binding together.
- Let the crust mixture sit for a few minutes so chia and flax can work their binding magic.
- In a high-speed blender, combine all filling ingredients (agave, almond milk, cacao powder, tofu).
- Pulse until smooth, stopping to scrape down the sides as necessary.
- Return to your crust mixture and scoop it into 6 muffin cups. Tip: Using a silicon mold makes it easier to pop ’em out when they’re done! If you’re using a metal muffin tin, be sure to use paper liners.
- Press down to evenly coat the cup with the crust – mold it up the sides of the cup as well, like you’re molding a pie crust.
- Once the crust is added to each cup, fill each one with the cacao filling.
- Cover your tray and pop them in the freeze for about 3-4 hours to set and chill.
- Before serving, let them sit at room temperature to thaw.
- Remove from muffin tray and enjoy!