These little gluten and dairy free desserts are scrumptious and don't even require baking. They keep in the freezer for months.
Preparation: 20 minutes
Makes 12 cups
¾ cup raw almonds (or you can use almond meal)
¼ cup old fashioned organic oats
2 tablespoons almond butter
1 ½ tablespoons organic coconut oil
1 ½ tablespoons organic maple syrup
1 teaspoon vanilla extract
½ teaspoon sea salt
3 tablespoons organic coconut oil
3 tablespoons organic maple syrup
2 tablespoons organic raw cacao powder
Put the almonds and oats into a food processor and pulse until fine. Dip into a large bowl.
Add the almond butter, coconut oil, maple syrup, vanilla extract and sea salt and stir until well combined.
Divide the mixture into a mini muffin form and press down firmly. Don’t fill it all the way to the top - leave a little bit of space for the topping. A silicon muffin form works perfectly.
In a small bowl mix the 3 ingredients for the topping together and pour over the top of the cups.
Put in the freezer for about an hour or until firm. You can keep them in the freezer for a couple of months.
Nutrition (per cup):
Calories 148; Fat 11.6 g; Sat. Fat 5 g; Carbs 9.7 g; Sugar 4.8 g; Fiber 2 g; Protein 3 g