It was queen’s birthday yesterday. Made a cake for the queen (I ate it for the queen 😉 like 1/4 of this). Cos it is SOOOO filling) This is a 3 layer cupcake. This quantity makes 3 medium cupcakes, few peanut fudges, Almond dates pistachios balls and a double chocolate coconut pudding. I have ‘bolded’ the ingredients.
Layer 2: Peanut Fudge 🙂
Must be chilled before you start with layer 1. In a blender, blend 1/4 cup of natural sweetener.[This is a rough estimation depending on how sweet you want the fudge to be]. To 1/4th cup of peanut butter, add powdered sweetener slowly until it reaches dough consistency. Add a pinch of salt too. My peanut fudge became too sweet, so I added a tbsp of unhulled tahini to combat the sweetness 🙂 Make tiny balls (1/2 of a tiny lime size). Put them in the freezer to harden
p.s: If you have extra dough, shape them as fudge squares, chill and serve
Layer 1: Almond Dates Crust
Process 7-8 medjool dates, 1 cup almond meal, 1/4 cup pistachios, 1/4 cup dark cocoa powder, 2 pinches salt in a blender until they come together. That is your crust. Make few balls that would be sufficient to line cupcake molds. Once the lining is done, refrigerate the crust 🙂 With the remaining dough, make Almond dates pistachios balls, chill and serve
Layer 3: Double Choc pudding layer
To this add 125 gms chocolate chips, some vanilla from pod, a pinch of salt and a Tbsp of cocoa into pan. In a vessel, add 150-175 ml of coconut cream (I used fat reduced version) and heat it up until it bubbles around the corner. Pour it over the chocolate and let it sit for a minute and start to mix them. If the chocolate doesn’t melt, use double boiling method to mix them all well. This is the pudding layer.
Take the crust out, add some pudding mix, one peanut fudge and cover with the rest of the pudding mix. Refrigerate and top with pistachio meal before serving 🙂 Rest of the pudding mix can be poured in a ramekin and chilled 🙂