Chocolate Orange Cookie Dough Fudge Cups (Vegan Keto)
These rich and delicious Chocolate Orange Cookie Dough Fudge Cups are vegan, gluten-free and keto-friendly, made with sugar-free alternatives and are quick and easy to make with wholesome ingredients.
I am in love with all things cookie dough and chocolate fudge (as a lot of my recipes prove) and to celebrate the new Sugar-Free Sweetened Condensed Coconut Milk from Natures Charm (who you may recognise from previous recipes as I use them all the time), we wanted to show off how versatile the sugar-free tin can be. So, this recipe is easily keto-friendly, see my tips below to keep these keto-friendly (or use regular maple syrup and chocolate) to make the best no-bake fudge cups.
Why will I love these?
These cups are the dream, they are:
- Rich, fudgy and chocolatey
- Melt-in-your-mouth delicious
- Easy and quick to make
- Require no baking
- Packed with a chocolate chip cookie dough
- Topped with a delicious chocolate fudge
- Fruity and zesty with real orange
- Great for edible gifts
- Naturally vegan and gluten-free
If you already love these fudge cups, then skip ahead to the recipe card below. Or, first, let’s discuss the recipe in more detail.
What ingredients do I need?
Shop the recipe below to see my favourite brands and where to buy them from, but here are the ingredients for the recipe:
- Runny, smooth tahini: the key to the cookie dough is the delicious tahini (which is nut-free and made from sesame seeds). Ensure that the tahini is runny and smooth and made from 100% sesame seeds for the best cups.
- Sugar-free syrup: make sure the syrup is sugar-free or low-sugar where needed if making these cups keto-friendly, or use maple or agave syrup.
- Coconut oil: this helps to bind the base together so it sets firmer but still soft enough to bite.
- Ground almonds: these are great for a moist, tender cookie dough without the grains or gluten. You can swap these for ground up sunflower seeds for a nut-free option.
- Vegan vanilla protein powder: this is for flavour, texture and sweetness and makes the cookie dough so delicious. I love the vanilla buttercream, cookie dough or salted caramel proteins from Macromike and my code AMB-AMY saves you 10% off everything.
- Coconut flour: this absorbs a lot of liquid in the base and makes the cookie dough moreish, delicious and gives a great wholesome texture. If swapping this, you will need to add more ground almonds or protein powder.
- Dark chocolate: for the base of the cups, we have a chocolate chip cookie dough, so use chocolate chips or chop up a bar of chocolate. For the fudge, we need to melt the chocolate so you can use a bar, chips or buttons, too. Make sure the chocolate is low sugar, where needed.
- Orange: we just use the zest for a pinch of orange inside the cups and on top. You can use regular or blood oranges, if they are in season.
- Sugar Free Sweetened Condensed Coconut Milk: this is the key that makes these fudge bites keto-friendly as it contains no sugar and is just as thick and creamy as regular dairy-free sweetened condensed milk. this one is from Natures Charm, and as far as I know, it’s the first of its kind. For other options, use their regular Coconut or Oat condensed milk tins, too.
- Hazelnuts: these are for some crunch and they work so well with the rich chocolatey fudge. You can use other nuts, too, like cashews or almonds.
How do I make these keto-friendly?
These are easily keto-friendly as ground almonds and coconut flour are grain-free and so is the protein powder. You will need to use sugar-free syrup and chocolate to keep these keto and make sure you use the sugar-free sweetened condensed milk.
Are these gluten-free and nut-free?
Yes, these are gluten-free, as they contain no flour (coconut flour is grain-free) and to make them nut-free, use ground up sunflower seeds instead of ground almonds and swap the hazelnuts inside for seeds, dried fruits or leave them out. To make your own sunflower seed meal, add them to a blender and process to a fine meal-texture (like ground almonds).
How do I make these cups?
These are ready in a few steps:
- Stir together all the cookie dough ingredients: to a sticky cookie dough.
- Scoop and press the dough into muffin cases: to make compact bases. Chill while you make the fudge.
- Melt the chocolate, condensed milk and tahini: till smooth either in the microwave or over a double boiler (known as a bain-marie). If using low sugar chocolate, the mix map appear to split, but this is OK. Do not overmix.
- Stir in the hazelnuts and orange: do not overmix as it may start to thicken too much or start to split.
- Scoop and spread the fudge on top of the cookie dough: and chill in the fridge for 1 hour or until set.
- Allow to set for 10 minutes then enjoy with more orange: and hazelnuts, if you like.
How long will they last?
These cups will last for 1 week in a sealed container in the fridge or 1 month in the freezer. Allow to defrost before eating and keep wrapped up.
What else can I make?
If you are looking for other no-bake recipes, how about my:
- Vegan Ferrero Rocher Protein Bars
- Mocha Date Caramel Oat Bars
- Chocolate Strawberry Truffles
- Vegan Protein Snickers
- 3-Ingredient Chocolate Fudge
Chocolate Orange Cookie Dough Fudge Cups
These rich and delicious Chocolate Orange Cookie Dough Fudge Cups are vegan, gluten-free and keto-friendly, made with sugar-free alternatives and are quick and easy to make with wholesome ingredients.
Ingredients
For the Cookie Dough Base:
- 120g runny, smooth tahini (or almond butter)
- 60ml sugar-free syrup
- 2 tbsp (30ml) melted coconut oil
- 100g ground almonds*
- 40g vegan vanilla protein powder
- 1-2 tbsp coconut flour
- 40g sugar-free/low-sugar dark chocolate chips
- Zest of ½ orange
For the Chocolate Fudge:
- 170g dark sugar-free/low-sugar chocolate, chopped small
- 120g Sugar-Free Sweetened Condensed Coconut Milk
- 60g runny, smooth tahini (or almond butter)
- 50g hazelnuts, chopped small, plus extra*
- Zest of ½ orange, plus extra
Instructions
- Line a muffin tin with 10 cases.
- For the cookie dough: stir together the tahini, syrup and coconut oil till smooth. Now add in the ground almonds, protein powder and coconut flour to reach a sticky cookie dough. Fold in the chocolate chips and orange zest. Divide into 10 and press into the cases. Chill in the fridge while you make the fudge.
- For the fudge layer: add the chopped chocolate, condensed milk and tahini to a heat-proof bowl and gently melt together until smooth (over a bain-marie or in the microwave). Whisk to fully combine (do not overmix) and then fold in the hazelnuts and orange zest. Divide the fudge mix between the cases and smooth over the top. Chill for 1 hour, or until set.
- To serve: decorate with extra chopped hazelnuts and orange zest and enjoy straight from the fridge or allow to sit for 10 minutes.
- To store: keep them in a sealed container in the fridge for 1 week or in the freezer for 1 month and allow to defrost before enjoying.
Notes
*to make these nut-free, use ground sunflower seeds. Make your own by blending/processing whole, raw sunflower seeds to a fine meal-like texture. Use seeds or dried fruits instead of chopped hazelnuts.
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Stay in touch
I look forward to hearing what you think of these Chocolate Orange Cookie Dough Fudge Cups so please let me know below in the comments and leave a star review above. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With keto cups of love
p.s. the recipe was first made with Natures Charm but this blog post is not sponsored and all opinions are my own.
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