Berry Lemonade Freezer Fudge Cups
Course:
Dessert
Servings: 20
Calories: 208 kcal
Ingredients
- 3 cups unsalted cashews
- 1½ cups coconut cream
- ¾ cup maple syrup
- 1/3 cup lemon juice
- 2 Tbsp. lemon zest
- 2 Tbsp. maqui berry powder
Instructions
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Place cashews, coconut cream, maple syrup and lemon juice in a food processor or blender. Process and blend for 6-8 minutes until smooth, stopping to scrape down the sides as necessary.
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Divide mixture in half and transfer each half to a medium-sized mixing bowl.
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In one bowl, mix in lemon zest and whisk until well combined.
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In the second bowl, mix in berry powder and whisk until well combined.
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Spoon about 2 tablespoons lemon zest mixture into mini cupcake molds. Repeat until all 20 molds are halfway filled.
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Spoon about 2 tablespoons berry mixture into each cupcake mold, filling to the top.
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Freeze overnight or until fudge is set and solid.
Recipe Notes
• Feel free to use any freeze-dried berry powder. You can also make your own by adding freeze-dried berry to a food processor and blending until a powder form. I’ve used this method to make strawberry frosting from freeze-dried strawberries.
• If you don’t have mini muffin molds, you can also use an 8x8-inch dish lined with parchment paper. Simply spread lemon fudge mixture into pan first, then top with berry fudge mixture. Freeze until set.
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Nutrition Facts
Berry Lemonade Freezer Fudge Cups
Amount Per Serving
Calories 208
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g35%
Sodium 4mg0%
Potassium 220mg6%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 9g10%
Protein 4g8%
Vitamin C 4mg5%
Calcium 24mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.