Nutty Pitaya Fudge Cups

Ingredients:

PEANUT FUDGE BASE:

• 1/2 cup peanut butter
• 1/4 cup pure maple syrup
• 1/4 cup coconut cream
• 1/4 cup vegan vanilla protein powder

BERRY PITAYA FUDGE TOP:

• 1/2 cup coconut cream
• 1/2 cup frozen raspberries
• 1 teaspoon @unicornsuperfoods pink pitaya powder
• 2 tablespoons pure maple syrup
• *Optional: chocolate drizzle for decoration

Method:

1. In a bowl, stir together all the ingredients for the base until thick and smooth. (You can do this in a food processor or blender too if you want).

2. Divide the base amongst 4 muffin holes. I used a silicone muffin tray, so if you don’t have one, please ensure you use a muffin liner so the fudge doesn’t stick.

3. Freeze the base layer for 30 mins.

4. Blend together all the ingredients for the berry pitaya topping until smooth. Divide this evenly only the peanut fudge base.

5. Return to the freezer for at least 2 hours to set.

6. Melt some chocolate and drizzle it over the top – but this is optional!