Healthy Dark Chocolate Fudge Cups
Prep Time 10 minutes
Cook Time 30 minutes
mini cups
Ingredients
Red Bean Paste:
- 1 cup kidney beans, dark red, canned, organic, drained
- 1/2 cup coconut sugar, organic
- 1 1/2 tsp coconut oil, melted
Chocolate Cups:
- 1 bag chocolate chips, organic, 70% dark
- 1/2 cup red bean paste
- salt, sea; for sprinkling
Instructions
Red Bean Paste:
- Place ingredients into a food processor and process until smooth consistency, set aside.
** chocolate cup recipe calls for ½ cup; you can double it or store remaining paste in the refrigerator in a sealed container for a month
Chocolate Cups:
- Line 12 mini or 6 full muffin tins with muffin liners
- Melt chocolate over a double boiler (a pot of simmering water with a bowl resting on top). Stir to make sure it is perfectly smooth.
- Spoon about a teaspoon of the chocolate into the bottom and make sure they completely cover the bottom of the liner
- Roll about 1 tsp of red bean paste filling into a ball and gently press into the center of the chocolate.
- Add enough chocolate to the top of the red bean paste to completely cover
- Sprinkle the top with sea salt
- Put in the fridge until completely set and chocolate is hard
Comments