With Fall upon us, it’s time to get cozy inside. This means making baking, cooking, and making treats! Are you with me?!

I have 2 great recipes to share with you today:

Easy, no bake vegan chocolate super food fudge that is only 5 ingredients (above)…

…And these Vegan Chocolate Cashew Butter Cups, 2 Ways: A plain cashew butter cup and a double chocolate cup.

Both recipes are easy to make and you can store them in the fridge or freezer for 2 months!

Which one will you make first?!

Personally I can never choose so I make and eat both of them lol.

I recently discovered some really great products by a Costa Rican company, Local Keeps, which curates the best handmade products in the country. They have a great assortment of products from food to skin care products, jewellery, and more! I hope you check them out. They ship internationally.

I was excited to work with them this summer and share a live recipe video on my Instagram making the chocolate cashew butter cups. You can watch my recipe video HERE. I featured their cashew butter and dark chocolate.

Chocolate Cashew Butter Cups

Chocolate Shell

2/3 cup dark chocolate1-2 tsp coconut oil

Melt the chocolate and coconut oil over low heat. Use a spoon to evenly coat the silicone molds. Place into the fridge to set. Brush another layer of chocolate up the sides if desired. Place back into the fridge for a few minutes.

Cashew Butter Filling

1/4 cup cashew butter1 tbs maple syrup1 tbs + 1 tsp coconut flour2 tsp melted coconut oilOptional: pinch of salt & splash of vanilla extract

Stir all ingredients together until a dough forms and starts to thicken. Spoon the filling into the chocolate molds.Gently spoon chocolate on top. Place into the fridge to firm up. Peep the mold away and eat!

Chocolate version:

Add: 1 tbs cacao powder, 2 tsp extra maple syrup to the filling.

Local Keeps carries these amazing super food powder blends from Sun is Shining.

I used the Energy Superblend to make my easy vegan chocolate fudge. It’s a combination of: Maca, Cacao powder, coconut sugar, lucuma, shilajit and brown rice powder.

No Bake Chocolate Fudge

1/2 cup almond butter 1/4 cup maple syrup1/4 cup energy superfood blend (cacao, maca, lucuma, shilajit, coconut sugar)1 1/2 tablespoons cacao powder2 tablespoons melted coconut oil Optional: Splash of vanilla and pinch of salt

Vigorously stir all ingredients together until the mixture thickens OR briefly mix it in the food processor until ingredients are combined and thick. Press the dough into a parchment paper or plastic wrap lined container of choice (this will determine how thick or thin it will be). Place it into the fridge for at least 6 hours to firm up. Remove from the container and slice into pieces. I trimmed the edges and then got 9 squares. Store in the fridge or freezer.

Optional: drizzle melted dark chocolate over the squares.

You can also make the fudge with the antioxidant superblend which is a combination of acai, amla berries, baobab, camu-camu, cacao, goji berry, lucuma and pomegranate. Wow, talk about a fully loaded blend, right?!

I hope you give the recipes a try! If you snap a pic, tag me or send it to me via Instagram @sweetlyraw . I absolutely LOVE seeing remakes.

And what goes perfectly with chocolate treats?!

Tea!

Check out some of these wonderful nourishing tea blends from Local Keeps

Need a reset this fall?!

If you’re looking to do a reset this Fall, remember to sign up for Thrive 30 that I am helping to run with Nicole Barnes from Nourished Fit Life.

Its a 30 day plan for women designed to help you feel nourished, strong, and inspired. It includes a flexible meal plan, recipes for the full 30 days, workout videos for each day, and live recipe videos and interviews with Nicole and me. See all details and register HERE.

Have a great day and see you soon!

Heather

xoxo

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