This recipe makes about 12 cupcake sized cups, it could satisfy twelve sweet toothed souls or just one.
(Gluten Free, Dairy Free, Egg Free, Vegan, Refined Sugar Free)
Make this Recipe
Time: Over night
Ingredients
Base:
Dry
1 Cup Gluten Free Oats
1/2 Cup Sunflower Seeds
1/2 Cup Almonds
Pinch Himalayan Salt
Wet
1/2 Cup Soaked Dates
1/2 Cup Melted Coconut Oil
1 tsp Vanilla Essence
Filling:
1 1/2 Cups Soaked Dates
1/2 Cup Smooth Peanut Butter
1/2 Cup Melted Coconut Oil
1 tsp Vanilla Essence
1/2 tsp Himalayan Salt
Topping:
Vegan Chocolate Drizzle
1 Tbsp Melted
Coconut Oil
1 Tbsp Cacao
1 Tbsp Maple Syrup
Sprinkle
1/4 Cup Chopped Peanuts
Other needs:
Food processor or blender
Muffin Tray
Cupcake Paper Cups
Method:
Soak all Dates for minimum 2 hours in hot water, line a muffin tray with cup cake cups
Using a food processor or a blender, blend all base dry mix till a corse flour like consistency then add to a large bowl
Then blend all base wet ingredients till a smooth paste, add to the bowl of dry base and hand mix to bind then add 2 Tbsps of the base mix to the cupcake paper lined tray and pat down firmly
In blender mix all filling ingredients till a smooth thick caramel paste, if too thick add some water from the soaked dates, if too runny add more coconut oil then scoop on top of the base layer and freeze the try overnight to set
Pop cups out of the tray and pull off the paper moulds while still frozen then mix together vegan chocolate drizzle ingredients into a small bowl and drizzle over the frozen cups one at a time and sprinkle chopped peanuts before the drizzle sets
Allow the cups to come to room or fridge temperature and enjoy or you can re-freeze if not eating all at once
Viola - Now go and guilt free fuel that sweet tooth,
Shardasia, Founder and Creatress at Mindful Mindfood.
By Shardasia Schwass, Founder and Creatress at Mindful Mindfood.
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