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
Step 1
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!
Middle part/filling:
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
Step 2
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…
Step 3
Use the remaining chocolate to pour on top of the coconut and peanut butter mixture! Your are basically layering!
Step 4
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
Step 5
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.
Tina's Vegan Treats 