Dark Cherry Cookie Dough Fudge Cups (Paleo, AIP, GF, DF)
This bite sized treat will satisfy any sweet craving.
Servings: 0 mini cups
Equipment
- Food processor or blender
Ingredients
Fudge Layer
- 2 tbsp coconut butter
- 2 tbsp coconut oil
- 6 tbsp carob powder
- 2 tbsp honey
- 12-15 paper candy cups
Cookie Dough Layer
- 1/2 cup tigernut flour
- 1 tbsp coconut flour
- 2 tbsp full fat coconut milk or coconut cream
- 1.5 tbsp honey
- 1 tbsp water
- 1 tsp gelatin
Cherry Layer
- 3/4 cup sweet dark cherries (pitted, frozen or fresh)
- 2 tbsp coconut butter
- 1 tbsp coconut oil
- 1.5 tbsp honey
- 1 tbsp water
- 2 tsp gelatin
Instructions
Fudge Layer
- In a small bowl, combine the coconut butter and coconut oil and microwave until melted (about 45 seconds). Add honey andmix in. Add carob powder and stir until well combined.
- Spoon about 1.5 tsp of fudge mixture in to each candy cup and gently press the fudge mixture down with the back of the spoon, making a small indentation in the fudge in preparation for the next step (adding the cookie dough ball). Set aside (no need to put in the fridge).
Cookie Dough Layer
- In another small bowl, combine tigernut flour, coconut flour, coconut milk, and honey. In a separate small dish, combine gelatin and water (make sure the water isn't hot). Immediately add the gelatin mixture to the cookie dough and mix well. Put the dough in the freezer for 5-10 minutes to firm up.
- Pull the cookie dough out of the freezer. Scoop little spoonfuls (about 1 tsp-1.5 tsp) of cookie dough and roll them into balls. Press each cookie dough ball into the center of the fudge cup. Once you've done this with all the fudge cups, place them on a cookie sheet or plate and put them in the freezer.
Cherry Layer
- If using frozen cherries, defrost them in the microwave for about 20 seconds, then add to a small food processor or blender (single serve blender cup recommended if using blender- see note below). Combine the coconut butter and cocout oil in a small dish and microwave for about 45 seconds (or until melted). Add to food processor along with the honey. Pulse mixture a couple times to start, then blend. Scrape down the sides as needed.
- In a small bowl, combine gelatin and water then immediately add the mixture to the food processor (or blender) and blend again until mixture is smooth.
- Pull the fudge/cookie dough cups out of the freezer. Spoon the cherry mixture (about 1-2 tsp) into each cup. The cups should be filled pretty close to the top.
- Place cups in the freezer again and allow to set (about 20-30 minutes) and they're ready to go!
Notes
If using a blender to make the cherry layer, a single serving cup like you might see on a Ninja would work best. I haven't tried this in a regular-sized blender but I suspect it's not quite enough liquid to blend smoothly in a full-size blender.
These can be stored in an airtight container in the fridge or freezer. They'll stay fresh 4-5 days in the fridge and at least 1 month in the freezer.