Raw chocolate date cups!
QUANTITY
6
cups
COMPLEXITY
Intermediate
TIME
30
Minutes
Base
- 3 large dates (soaked in warm water for 15 minutes)
- 2 tbsp coconut oil
- 1 tbsp almond butter (or other nut butter)
- ½ cup rolled oats
- ½ cup coarsely chopped hazelnuts (or almonds)
- 1 tbsp chia seeds
- 1 tbs maple syrup (or agave)
- ¼ tsp ground cinnamon
- Pinch of salt
Topping
- 3 tbsp coconut oil
- 3 tbsp maple syrup (or 2 tbsp agave)
- 2 tbsp cacao powder
- Pinch of salt
Put all ingredients for base into the blender/food processor and mix few minutes until all combined. It’s good to leave some larger pieces of hazelnuts (or almonds) because this gives a nice crunch. In every muffin liner (preferably silicone one) put about 2 tbsp of batter and leave on the side until you prepare the chocolate topping. Put all the ingredients for the topping in a small pan and warm over low heat until melted and combined. On top of every base put 2-3 tbs of chocolate mixture and put the muffin tin in a freezer for 30 minutes. After that remove the cups from the tin (very easy to do with a silicone one as they are very flexible so you just pop out the cups) and keep them in a fridge as the chocolate melts fast on a room temperature. Enjoy!
