MEXICAN CHOCOLATE VEGAN FUDGE CUPS

Step 1

Heat a small pan over medium low heat. Add the pepitas and maple syrup to the pan and cook until the mixture is thick and sticky, about 1 minute. Transfer to a parchment-lined baking sheet and set aside.

Step 2

Place the unsweetened chopped chocolate in a high speed blender. Pulse until is resembles coarse sand.

Step 3

Place the coconut milk, dates, cinnamon, and cayenne in a medium saucepan over medium heat.

Step 4

Pour the hot coconut mixture over the chocolate and let sit for 1 minute. Place the lid on the blender and blend on high for 1 minute until creamy. Add tahini and blend again til smooth. Pour the mixture unto ramekins, small jars, or small tea cups. Refrigerate for 3 hours to set.

Step 5

To serve, top with candied pepitas, whipped coconut cream, coconut chips, and a dash of cinnamon.