My favorite candy turned into a nutrient-dense snack or dessert anytime of the day!
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE DOUGH:
- ⅔ cups Coconut Flour
- ¼ cups Date nectar or maple syrup
- 2 tablespoons Almond butter
- 2 tablespoons Almond milk
- FOR FILLING:
- 8 Medjool dates, soaked in hot water for at least 1 hour
- 2 tablespoons Almond butter
- 1 tbsp Coconut Flour
- FOR THE CHOCOLATE TOPPING:
- ½ cups chopped dark chocolate
- 2 tablespoons Almond butter
- 1 pinch Sea salt for sprinkling
Preparation
For the dough:
Preheat the oven to 350ºF and grease a muffin pan with butter or oil.
In a food processor, blend the coconut flour, date nectar or maple syrup, almond butter, and almond milk until combined and glued together as a dough. Press about 1 tablespoon of batter into each muffin cup and bake for 7-8 minutes. Remove from the oven and let cool completely.
For the filling:
Drain the soaked dates and blend them in a blender with the almond butter and coconut flour. Blend until smooth. Spread about 1 tablespoon of filling over each portion of crust in the muffin pan. Refrigerate.
For the chocolate topping:
In a bowl that can be used in a bain-marie or in the microwave, melt the dark chocolate. Stir in the almond butter and whisk until smooth. Remove the crusts from the muffin pan and spread them evenly on a cooling rack placed on parchment paper (you’ll make a mess with the chocolate).
Drizzle 1 or 2 tablespoons of the chocolate mixture over each cup until covered in chocolate. Sprinkle with sea salt and refrigerate until firm. Enjoy!
