Ingredients
For the base:
1/4 cup almonds
1/4 cup cashews
1/4 cup cacao nibs
1 tsp chia seeds
1/4 cup dessacated coconut
6 medjool dates
1 tbsp coconut nectar / maple syrup (optional)
For the chocolate topping
100g dark chocolate
1 tsp coconut oil
Method:
Preheat the oven to 180ºC and roast the cacao nibs and nuts for 10 minutes
Add the roasted nuts and cacao nibs to a food processor along with the dessacated coconut and chia seeds and pulse until a sticky texture has formed *Depending on how juicy your dates are, you may need to add another 2
Add 1 tbsp of the nut and date base to the bottom of a lined muffin tin
Melt the dark chocolate with the coconut oil then pour over the top of the base, pop in the fridge to set and enjoy!
