Nut Free Seedy Fudge Cups
Indulge in our irresistible Nut-Free Seedy Fudge Cups, where rich chocolate meets a delightful medley of seeds for a wholesome treat! These mini delights are not only easy to whip up but also satisfy your sweet cravings without the nuts. Perfect for a quick pick-me-up or a guilt-free snack, you'll love every bite!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(3)
- 1 cup chocolate chips (240 ml)
- 2 tbsp maple syrup (30 ml)
- 2 tbsp tahini (30 ml)
🧂Spices & Seasonings(1)
- Optional: pinch of saltoptional
📦Other(2)
- 6 dates
- 100g mixed seeds (3.53 oz)
👨🍳 Instructions
- 1
Preheat oven to 180C.
- 2
Mix maple syrup and seeds in a bowl (add pinch of salt if you like) then spoon into moulds or cupcake cases 1/3 full and press down.
- 3
Bake in the oven for 10 mins, then leave to cool.
- 4
Place a date on top of each one and gently push them down to flatten.
- 5
Melt chocolate in a bowl over a saucepan with two inches of water on low heat, stirring gently until melted. Stir in the tahini, then spoon the chocolate on top and chill until set.
💡 Pro Tips
- ✓Toast the seeds lightly before mixing with maple syrup, as this triggers the Maillard reaction and boosts nutty, roasted flavor compounds that compensate for the absence of tree nuts.ingredient325°F for 5-7 minutes
- ✓Press the seed mixture firmly and evenly into the mould base using the back of a spoon or your fingers dipped in water, since gaps or uneven thickness cause uneven baking and a crumbly base that won't hold together when unmolded.technique1/3 full, even 5-6mm thickness
- ✓Melt chocolate using the double boiler method with water at a bare simmer, not a boil, because steam or splashed water causes seizing as the sugar crystals in chocolate clump when moisture disrupts the fat-sugar matrix.technique120-140°F water temp
- ✓Stir tahini into the melted chocolate only after removing from heat, since tahini's oil content can cause the chocolate to seize or separate if introduced while chocolate is still at peak melting temperature above 115°F.techniquebelow 115°F
- ✓Chill the finished cups for at least 30 minutes at 4°C rather than at room temperature, as rapid, even cooling prevents cocoa butter from forming large crystals that cause a dull, streaky surface (fat bloom).timing30 minutes at 4°C
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Nut Free Seedy Fudge Cups
Indulge in our irresistible Nut-Free Seedy Fudge Cups, where rich chocolate meets a delightful medley of seeds for a wholesome treat! These mini delights are not only easy to whip up but also satisfy your sweet cravings without the nuts. Perfect for a quick pick-me-up or a guilt-free snack, you'll love every bite!
📝 Ingredients
Serves 4🫙Pantry Staples(3)
- 1 cup chocolate chips (240 ml)
- 2 tbsp maple syrup (30 ml)
- 2 tbsp tahini (30 ml)
🧂Spices & Seasonings(1)
- Optional: pinch of saltoptional
📦Other(2)
- 6 dates
- 100g mixed seeds (3.53 oz)
👨🍳 Instructions
- 1
Preheat oven to 180C.
- 2
Mix maple syrup and seeds in a bowl (add pinch of salt if you like) then spoon into moulds or cupcake cases 1/3 full and press down.
- 3
Bake in the oven for 10 mins, then leave to cool.
- 4
Place a date on top of each one and gently push them down to flatten.
- 5
Melt chocolate in a bowl over a saucepan with two inches of water on low heat, stirring gently until melted. Stir in the tahini, then spoon the chocolate on top and chill until set.
💡 Pro Tips
- ✓Toast the seeds lightly before mixing with maple syrup, as this triggers the Maillard reaction and boosts nutty, roasted flavor compounds that compensate for the absence of tree nuts.ingredient325°F for 5-7 minutes
- ✓Press the seed mixture firmly and evenly into the mould base using the back of a spoon or your fingers dipped in water, since gaps or uneven thickness cause uneven baking and a crumbly base that won't hold together when unmolded.technique1/3 full, even 5-6mm thickness
- ✓Melt chocolate using the double boiler method with water at a bare simmer, not a boil, because steam or splashed water causes seizing as the sugar crystals in chocolate clump when moisture disrupts the fat-sugar matrix.technique120-140°F water temp
- ✓Stir tahini into the melted chocolate only after removing from heat, since tahini's oil content can cause the chocolate to seize or separate if introduced while chocolate is still at peak melting temperature above 115°F.techniquebelow 115°F
- ✓Chill the finished cups for at least 30 minutes at 4°C rather than at room temperature, as rapid, even cooling prevents cocoa butter from forming large crystals that cause a dull, streaky surface (fat bloom).timing30 minutes at 4°C