Description
My favorite candy turned into a nutrient-dense anytime-of-day snack or dessert!
Ingredients
- FOR THE CRUST:
- ⅔ cups Coconut Flour
- ¼ cups Date Nectar Or Maple Syrup
- 2 Tablespoons Almond Butter
- 2 Tablespoons Almond Milk
- FOR THE FILLING:
- 8 Medjool Dates, Soaked In Hot Water For At Least 1 Hour
- 2 Tablespoons Almond Butter
- 1 Tablespoon Coconut Flour
- FOR THE CHOCOLATE TOPPING:
- ½ cups Chopped Dark Chocolate
- 2 Tablespoons Almond Butter
- 1 pinch Sea Salt For Sprinkling
Preparation
For the crust:
Preheat oven to 350ºF and grease a muffin tin with butter or oil.
In a food processor, pulse coconut flour, date nectar or maple syrup, almond butter and almond milk until combined and sticking together in a dough form. Press about 1 tablespoon of the dough into each muffin cup and bake for 7–8 minutes. Remove from oven and cool completely.
For the filling:
Drain soaked dates and toss into the blender with almond butter and coconut flour. Blend until smooth. Spread about 1 tablespoon of the filling on top of each crust portion in the muffin tin. Refrigerate.
For the chocolate topping:
In a double-boiler or microwave-safe bowl, melt dark chocolate. Stir in almond butter and whisk until smooth. Remove the crusts from the muffin tin and spread evenly on a cooling rack placed over parchment paper (you will make a mess with the chocolate).
Pour 1 or 2 tablespoons of the chocolate mixture over each cup just until covered in chocolate. Sprinkle with sea salt and refrigerate until firm. Enjoy!
