Completely vegan, dairy-free, gluten-free and sugar-free. They taste so delicious.
- 30 grams Crushed walnuts
- 75 grams chopped hazelnuts
- 2 cups Puffed rice
- 3 tablespoons Sesame flour
- 5 pieces Chopped dates
- 1 tbsp Flaxseed flour
- 200 grams Unsweetened chocolate
- 2 tablespoons coconut oil
- 4 tablespoons Peanut Butter
- 3 tablespoons Maple syrup
- 1 tbsp Vanilla extract
Add the walnuts, hazelnuts, puffed rice, sesame flour, dates and flax seeds to a large mixing bowl and mix.
Melt the chocolate, coconut oil, peanut butter and maple syrup in a double boiler until smooth. When done, add the vanilla extract and stir. Let the mixture cool for 5 minutes.
Add the wet ingredients to the dry ingredients and stir with a large wooden spoon until combined. Pour muffin mix into muffin pan, filling each cup. Refrigerate for at least 2 hours, or overnight.