Brazil Nut, Orange & Chocolate Fudge Cups

Brazil Nut, Orange & Chocolate Cups (Vegan + GF) via Nutritionist in the Kitch

I developed a love for Brazil Nuts this summer. I already loved nuts of all kinds – almonds, hazelnuts, cashews… love them, but Brazil Nuts, I’ve just never had a lot of in the past. Every now and then I’d get a few in a trail mix, but they always seemed to skimp on them!

So not too long ago, when I was at the grocery store I stopped over by the bulk section and filled up a bag… word to the wise, they aren’t that cheap, so they are definitely more of a splurge item!

Brazil Nut, Orange & Chocolate Cups (Vegan + GF) via Nutritionist in the Kitch

I was just eating them as snack with some dried fruit – like apricots, peaches, and pears – and I thought to myself… hey.. I’ve never done a brazil nut energy bar!! 

As I was deciding on what would go best with the brazil nut, oranges kept coming to my mind. I’m not really sure why oranges, it just seemed like the flavours would fit!

Then of course, after I thought of the idea to make a brazil nut and orange energy bar, my mind quickly went down the same old road right to Mr. Chocolate’s door… so I settled on healthy chocolate fudge over a layer of brazil nut and orange energy barin a cup shape. (…and that’s literally how a lot of my recipes come to be!) 

Done and done. Off to the kitch I went!

Brazil Nut, Orange & Chocolate Cups (Vegan + GF) via Nutritionist in the Kitch

I was very happy my mind went the chocolate route, because the energy bar combo itself is pretty delicious, but, throw some healthy chocolate fudge in there and … yeah, incredible!!

Seriously… one of my best tasting recipes yet!

Brazil Nut, Orange & Chocolate Cups (Vegan + GF) via Nutritionist in the Kitch

There’s something about the orange and brazil nut that gives the bottom layer a little bit of spice. The chocolate fudge is just slightly sweet and very rich, and the crunch from the brazil nut on top… a wonderful combination of flavours and textures!

Brazil Nut, Orange & Chocolate Cups (Vegan + GF) via Nutritionist in the Kitch

Brazil nuts are packed with selenium, a potent antioxidant, and they are also a source of zinc! They are quite high in fats however, so it’s best to enjoy them in moderation… as with any nut! The raw cocoa powder from the fudge is also a source of antioxidants, and so is the orange- so really, these cups make an antioxidant powerhouse!

For the chocolate fudge, I went with something similar to this  fudge recipe – I used melted coconut oil, honey, and almond butter, and then stirred in the raw cocoa powder – simple, delicious, and nothing weird you might find in commercial fudge. I like my chocolate on the slightly bitter side as I’m a big dark chocolate fan, so if you find the fudge is not sweet enough for you, just add in some extra honey – OR for vegan, use pure maple syrup.

Brazil Nut, Orange & Chocolate Cups (Vegan + GF) via Nutritionist in the Kitch

Either way, these are divine! One fudge cup is the perfect treat – rich enough to make you satisfied but not so high in calories that you feel like you’ve overindulged….and the health benefits are a big plus!

Brazil Nut, Orange & Chocolate Cups (Vegan + GF) via Nutritionist in the Kitch

I think these fudge cups would also be a big hit around Christmas time with the orange chocolate flavours… something like a spin on a Terry’s chocolate orange?!

Brazil Nut, Orange & Chocolate Fudge Cups
 
Brazil Nut, Orange & Chocolate Fudge Cups Prep time: 40 mins Total time: 40 mins Serves: 12
Ingredients
Instructions
  1. In a food processor combine the 1 cup brazil nuts, pitted dates, oats, water, and 1 tablespoon orange zest.
  2. Process until well combined - the mixture will be sticky.
  3. Press 1 heaping tablespoon of mixture into each cup in a 12-tin muffin pan.
  4. The mixture, once pressed, will fill the cup about ⅓ of the way.
  5. Place the pan in the freezer.
  6. Now, heat a medium sized saucepan over low heat. Add in coconut oil, honey (or maple syrup), almond butter and stir until all is melted and well combined.
  7. Pour the warm fudge mixture into a bowl and add in the cocoa powder. Stir to combine.
  8. Pull the muffin tin out of the freezer and pour 1 tablespoon of fudge mixture into each cup. The cups should now be about ⅔ full.
  9. Top each chocolate layer with 1 whole brazil nut, or chop them up and sprinkle the chopped pieces over each cup.
  10. Place back in the freezer and allow the cups to set for 15 minutes.
  11. Garnish with the remaining orange zest and enjoy!!

 

On another note, if you haven’t had the chance to browse around the new blog design yet, please do! I’ve streamlined my recipe page and  travel page!I also had a friend, who happens to be a super talented photographer, stop by our place over the weekend to take some new pictures of me in the kitch for the blog, so those will be up soon too!

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Have a fantastic rest of the week!

Christal // NITK

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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