Ingredients
1 cup unblanched almonds1 cup pitted dates1 cup creamy cashew butter or peanut butter1/2 cup baking cocoa1/4 cup coconut oil, melted2 teaspoons honeyChopped almonds, optional
Preparation
Pulse almonds and dates in a food processor until mixture starts to hold together when pressed. Spoon nut mixture into 12 paper-lined muffin cups; press into bottom. Gently spread cashew butter over nut mixture. In a small bowl, whisk together cocoa, coconut oil and honey; pour over nut butter. If desired, top with chopped almonds. Refrigerate, covered, until chocolate is set, about 1 hour.
