This recipe makes 5 cups using silicon cup cakes moulds. You can scale the recipe depending on how many you want to make!
| For the base
1 tbls Hazelnuts 1 tbls ground almonds 1 tbls cashews 1 tsp honey Pinch salt ¼ tsp ground coffee
|
For the caramel
6 dates, pitted 2 tsp peanut butter ½ tsp vanilla extract Pinch of salt |
For the chocolate
4 tsp coconut oil 2 tsp honey 4 heaped tsp cocoa powder Optional: 2 tsp desiccated coconut
|
Blitz the hazelnuts, almonds and cashews together in a food processor or Nutribullet until fine and crumb like. Tip into a bowl and add the honey, salt and coffee, mix well until it forms a paste. Divide the paste between 5 silicon cupcake moulds and pack it down to form a smooth base. Put in the freezer while you make the rest.
Soak the dates in enough boiling water to cover and stand for 10 minutes. Drain and mash them with a fork or put in a food processor with the peanut butter, vanilla, salt and a couple of teaspoons of water. Blend until smooth. If the mixture is too thick, add a little more water. You want it to be a thick paste.
Remove the cupcake moulds from the freezer and evenly divide the caramel mix between them, spreading it to cover the bases. Put back in the freezer
To make the chocolate, gentle melt the coconut oil in a bowl over boiling water. Mix in the cocoa powder, honey and coconut if you are adding it. Whisk until smooth. Leave to cool for 10 minutes. Give it another whisk and then remove the cupcake moulds from the freezer and pour the chocolate over the top of each mould. You may find it easier to use a spoon to spoon it over. Set back into the freezer to set for 30 minutes or so, then enjoy! Ta daaaaaa!
They should keep in the freezer for a week or so. Remove them from the freezer 30 minutes before eating if they are too hard.
