It always amazes me how many different recipes you can make using similar healthy ingredients.
Sometimes I get in from work and have an urge to bake which results in a spontaneous success or a rushed disaster. This was the former. While plating up some home made lasagne for dinner and storing the left overs for lunch, this idea appeared in my head.
The whole recipe from start to finish took no longer than half an hour. After I’d finished I stored them in the fridge for about 15 minutes then took one out (well before it was ready but nice and gooey) and shared one with my little sister and a cup of tea.
This recipe makes approximately 10 cups.
1 cup of desiccated coconut
1 cup of almonds
1 cup of dates
1/2 tbsp coconut oil
3 tbsp cashew butter
75g cacao butter
4 tbsp cacao powder
3 tbsp date syrup
Blend the desiccated coconut and almonds in a blender for about a minute until an even flour is formed. Then add the coconut oil and cashew butter and blend again until evenly mixed in. Finally pit the dates and add them to the blender one at a time. Put your muffin cups into your muffin holder then press down a tbsp of the mixture to form the base. Store these in the fridge while you make the chocolate.
Melt the cacao butter in a pan on a low heat. Once melted take the pan off the heat and stir in the cacao powder and finally the syrup. Pour the chocolate over the top of the cups. Put these in the freezer to set for at least two hours. Preferably over night.