For the chocolate fudge base and top:
4 bars of dark chocolate
1 cup of vegan butter
2 tablespoons of coconut oil
3 tablespoons of maca powder
1 tsp of salt
2 tabespoons of maple syrup
Add all of this to a frying pan until the chocolate has melted! Once it has melted, pour half of the chocolate fudge mixture into silicone cupcake holders and place them into the fridge for 30-40 minutes, longer if you have time!
Half a cup of desiccated coconut
Half a cup of peanut butter
1/4 cup of maple syrup or agave
2 tbsp of matcha powder
1/4 cup of almond milk
Blend it all until thick and smooth. Place it in the fridge for 15-20 minutes. Only when your chocolate fudge has hardened can you then add this on top…
Use the remaining chocolate to pour on top of the coconut and peanut butter mixture! Your are basically layering!
Top with pistachios, coconut flakes, maca powder. Whatever you like. Then place them back into the fridge for at least an hour until they have all hardened!
Optional – chocolate icing
I had to add this because I am literally a fan of icing. I’m that person who will eat all the icing and leave the actual cake.
1 cup icing sugar
3 tbsp almond milk
If you do have chocolate let over, simply add the icing sugar to it and stir until it becomes thick. Add a bit of almond milk if you have to.