1 cup unblanched almonds
1 cup pitted dates
1 cup creamy cashew butter
or peanut butter
½ cup baking cocoa
¼ cup coconut oil, melted
2 tsp. honey
chopped almonds, optional
Pulse almonds and dates in a food processor until mixture
starts to hold together when pressed.
Spoon nut mixture into 12 paper-lined muffin cups; press into bottom.
Gently spread cashew butter over nut mixture.
In a bowl, whisk together cocoa, coconut oil and honey;
pour over nut butter.
If desired, top with chopped almonds.
Refrigerate, covered, until chocolate is set, about 1 hour.
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