For the crust:

½ cup raw almonds

½ cup raw cashews

½ cup pitted dates

½ cup unsweetened shredded coconut

¼ cupraw cocoa powder

⅛ tsp salt

For the coconut cream layer:

¼ cup softened coconut oil

½ cup raw cashews

2 tablespoons raw honey

¼ cup coconut cream(from a can of full-fat coconut milk, scoop out the cream)

½ tsp pure vanilla extract

For the top chocolate layer:

¼ cup coconut oil

100g 70% dark chocolate


Prepare the crust by adding all crust ingredients to a food processor and blend until a dough-like consistency is reached.

Place cupcake liners in each muffin tin cup and divide the crust mixture among the cups.

Press down firmly in each cup.

Clean your food processor and add in the coconut cream ingredients and process until smooth.

Pour the cream evenly among all the muffin cups over the crust layer.

In a small saucepan over low heat add the chocolate layer ingredients and stir until smooth. Remove from heat and pour evenly among the muffin cups to top the coconut cream layer.

Using a knife, swirl the chocolate layer slightly with the coconut cream layer to make a pretty design (this step is optional but nice for look!).

Add the muffin pan to the freezer and let set for 2-3 hours.


Recipe from Nutritionist in the Kitch


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