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
Chocolate topping:
3 tbsp coconut oil
3 tbsp maple syrup (or 2 tbsp agave)
2 tbsp cacao powder
Pinch of salt
Preparation
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!
Recipe by Travelling oven at https://www.travellingoven.com/2015/06/raw-chocolate-date-cups/