Salted chocolate nut cups
the perfect no-bake chocolate sweet treat, made with whole food ingredients and no added refined sweeteners. These come together quickly and store well so you can enjoy them and have plenty to share.
Ingredients
- 1 cup dates, dried and pitted if dates are very dry, soak in warm water for 15 minutes and drain before using.
- 1/2 cup coconut flakes, unsweetened
- 1/2 cup pecans, raw
- 1/2 cup almond flour
- 1 Tbsp coconut oil at room temperature, soft
- 1 tsp. vanilla extract
- pinch sea salt
- 1-1/2 cup dark chocolate chips I like to use Lily's brand, stevia sweetened chips
- 1 Tbsp coconut oil
- 1/4 cup fruit jam, no sugar added
Toppings: (your choice )
- flaked sea salt
Instructions
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Line 24 mini muffin tins with small paper mini muffin liners (or you can use chocolate-truffle paper cups ) and set aside
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Place chocolate chips and coconut oil in a small metal or glass bowl and melt over a double boiler (or melt in microwave )
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Place a scant teaspoon of melted chocolate in the bottom of each paper cup and spread out to cover the bottom. Place chocolate lined cups in freezer for 10 minutes.
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Place dates, cocont flakes, pecans, almond flour, coconut oil, vanilla and sea salt in the bowl of food processor fitted with S blade. Pulse ingredients, scraping down as needed until mixture forms a rough paste.
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Divide date- nut mixture into 24 even pieces, a scant tablespoon each and roll into balls. Top each chocolate lined paper with 1 date nut ball and press down with fingers to evenly cover chocolate. Using your thumb make an indent in date nut mixture in middle of cup.
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Place a scant 1/2 teaspoon of jam in each indent.
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Cover jam and date nut mixture with remaining melted chocolate, using about 1 teaspoon for each cup. Spread chocolate out to cover top. Sprinkle tops with flaked sea salt if desired ( or use toasted coconut pieces or chopped pecans).
Place chocolate cups in refrigerator to chill and firm up until ready to eat. Enjoy your yummy treat!