Healthy Dessert In Replace of Reese Cups!
Base:
Instructions
Blend dates in your food processor to form a paste. Remove the amount required for the topping.
Add almond meal and almond butter to remainder of dates in the food processor along with vanilla extract. Blend to combine.
Divide mixture between 8 silicon muffin cases – individual ones or a tray; the tray is easier to work with. Spread evenly over the base of each one and place in the fridge.
Wipe out food processor before adding all the topping ingredients and blending until smooth.
Divide between the 8 bases; approx 1 tbsp for each but make sure to use up whatever you have going spare!
Return to the fridge to firm up for a couple of hours.
Gently remove and sprinkle with coarse sea salt if desired.
Store in the fridge in seal tight container for up to two weeks or freeze for up to one month.
Base:
- 120g (1 cup) almond meal
- 135g (3/4 cup) pitted Medjool dates
- 75g (1/4 cup + 1 tbsp) 100% all natural almond butter
- 1/2 tsp vanilla extract
- 55gg (1/4 cup) coconut oil melted
- 30g (1/4 cup) raw cacao powder or cocoa powder
- 60g (1/3 cup) pitted Medjool dates
- Coarse Sea Salt to garnish
Instructions
Blend dates in your food processor to form a paste. Remove the amount required for the topping.
Add almond meal and almond butter to remainder of dates in the food processor along with vanilla extract. Blend to combine.
Divide mixture between 8 silicon muffin cases – individual ones or a tray; the tray is easier to work with. Spread evenly over the base of each one and place in the fridge.
Wipe out food processor before adding all the topping ingredients and blending until smooth.
Divide between the 8 bases; approx 1 tbsp for each but make sure to use up whatever you have going spare!
Return to the fridge to firm up for a couple of hours.
Gently remove and sprinkle with coarse sea salt if desired.
Store in the fridge in seal tight container for up to two weeks or freeze for up to one month.