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!

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