8 medjool dates (85g)
¼ cup raw macadamias (40g)
peanut butter (or nut butter of your choice) approximately ¼ cup
2/3 cup rapadura (or brown sugar) (90g)
½ cup coconut oil (liquid form) 90g
2 tblspns cacao (30g)
Place desiccated coconut, dates and macadamias into your food processor and blitz until thoroughly combined (1-2 minutes depending on your machine). TMX = 40 seconds / speed 8.
Place teaspoon amounts of this mixture into mini muffin tins (they do not have to be greased) and use your fingers to push the mixture in, to form a cup / tart base.
Place ½ tspn of peanut butter into each base and place in the freezer whilst you make the chocolate.
Place the rapadura, coconut oil and cacao into a small saucepan and melt over a low heat, stirring constantly until thoroughly combined. Leave on a low heat for 10 minutes – stirring occasionally – be careful not to burn it.
TMX = 10 minutes / 37c / speed 3. Scrape down sides. Then, 5 minutes / 50c / speed 4.
Remove the cups from the freezer and place even amounts of chocolate on top of each one. Return to the freezer for 1 hour before enjoying!
Notes: - You can use nut butter of your choice.
- Be careful you don’t fill the cups too much with the peanut butter as you need to leave room for the layer of chocolate.
- Use a small knife to pop the cups out of the tin (they will remove easily). Store in an airtight container in the freezer. They won’t last long!
- You can swap the rapadura for sweetener of your choice.
- I had chocolate left over so I popped the extra chocolate into the mini muffin tins and popped a whole raw macadamia in them and then placed them in the freezer also. YUM!