Almond Tahini Coconut Cups

How to Prepare

1. In a food processor, combine 240g / 8.47oz raw almonds, 65g / 2.29oz hemp seeds, and 135g / 4.76oz dried shredded coconut and process until fine. 2. Add 35g / 1.23oz pitted dates, 60ml / 2.03fl oz maple syrup, 40ml / 1.35fl oz tahini, and 1 tsp flaxseed meal and process until a sticky dough forms. Add 1 tbsp water if not sticky enough. 3. Divide and press the sticky dough into silicone muffin moulds. 4. Melt 50g / 1.76oz chopped dark chocolate in a heatproof bowl set over a pan of simmering water. Pour the melted chocolate on top of each almond tahini cup. 5. Refrigerate for a few hours until set, then press out of the moulds and serve.

Good to Know

Store in an airtight container in the fridge or freezer. These cups are gluten-free and refined sugar-free, making them a healthy treat.