Dark Chocolate Fudge Cups with Pistachios and Goji Berries
These Dark Chocolate Fudge Cups with Pistachios and Goji Berries are an easy and healthy recipe made with only 8 clean ingredients. It's the perfect plant-based Holiday one-pot recipe that can be prepared in under 10 minutes! { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No-Bake | Paleo-Friendly | No Refined Sugar }
Set aside a cookie sheet lined with parchment paper and either mini muffin cups or a silicone candy mold.
Prepare the toppings:
Using a coffee grinder, add the pistachios and grind until they become a fine, crumbly texture, taking care to not overprocess.
Wipe out the inside of the coffee grinder and repeat this step for the goji berries.
Set the topping aside while you prepare the chocolate cups.
Prepare the chocolate cups:
Add all ingredients to a medium-size saucepan and melt on the lowest heat until it's creamy and smooth, stirring the entire time and taking care to not let it burn.
Transfer and divide the mixture evenly between the mini muffin cups or silicone candy mold.
Sprinkle the toppings onto the top of the chocolate cups.
Place the mini muffin cups or silicone candy mold onto the prepared cookie sheet in the refrigerator for at least 2 hours, or until firm.
Store in an air-tight BPA-free container in the refrigerator or freezer for up to 5-7 days.
Notes
Chocolate Chips: I used "mini chocolate chips" but you could also use standard-size chips as long as you have a full (2) cups. In addition, I used "semi-sweet" chips which have some sweetness to them. If you use dark chocolate chips or chips with less sweetness, you may want to increase the amount of maple syrup.Almond Butter: This can be substituted with any other type of nut butter. For example, peanut butter, cashew butter, hazelnut butter, or even sunflower butter.Coconut Cream: This is coconut cream in a can, but is slightly different from coconut milk in a can. However, if you substitute with coconut milk in a can, make sure it's full-fat and that you only use the "fat" part of the milk and not the "liquid" part.Maple Syrup: I haven't tested the recipe with any other type of sweeteners, but some thick liquid sweeteners you may want to try are organic date nectar, organic coconut nectar, or organic brown rice syrup.Vanilla Extract: This could be substituted with organic vanilla bean powder if you'd like.Himalayan Pink Salt: This is my salt of preference, but it can always be substituted with sea salt.Toppings: The red + green toppings I used were to give the chocolate cups a Christmas-themed appearance. However, you can omit them or substitute them with whatever healthy toppings you have on hand.Serving Size: This recipe will make approximately 16 small 1 1/2-inch bite-size pieces. Nutritional information is for (1) piece which is (1) serving.