Fudge raspberrymini cups is a feel free to use walnuts or a mixture of whatever nuts you have in the pantry.

Ingredients

PASTRY CRUST

½ cup vegan butter substitute,

slightly softened but not at

room temperature

½ cup soy cream cheese

1 tablespoon granulated sugar

1 cup all-purpose flour

FUDGE FILLING

1 cup nondairy chocolate chips

2 tablespoons vegan butter

substitute

¼ cup soymilk

1 teaspoon vanilla extract

GARNISH

¼ cup raspberry preserves

Powdered sugar (optional)

Method

To make the crust, preheat the oven to 350 degrees F and oil a standard 12-cup muffin pan.

Combine the vegan butter substitute, soy cream cheese, and sugar in a large bowl and beat with an electric mixer until creamy.

Add the flour and knead with your hands until just combined. Do not overwork the dough or it will be tough.

Press the dough by heaping tablespoons into each muffin cup, forming a 1/4-inch ridge up the sides.

Bake for 8 minutes. Do not turn off the oven. To make the filling, while the crust is baking, melt the chocolate chips and vegan butter substitute in a double boiler over gently simmering water.

Alternatively, place them in a microwave-safe bowl and microwave at medium power for 1 minute.

Stir. Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds. Stir in the soymilk and vanilla extract and mix with a wooden spoon until smooth.

Spoon the filling into each cup; it should reach the top. Bake at 350 degrees F for 10 minutes.

Remove the pan from the oven and place a scant teaspoon of the raspberry preserves in the center of each cup.

Let the cups cool in the pan for about 10 minutes. Using a spoon, carefully remove the cups from the muffin pan.

Cool completely on racks. Sift powdered sugar over the cups, if desired. Store the cups in a sealed container in the refrigerator.