Author: Katja from Savory Lotus
Serves: 24 mini cups
Ingredients
- FOR CRUST:
- 1 cup hazelnuts (preferably soaked and dehydrated for better digestion)
- ½ cup raw pumpkin seeds (preferably soaked and dehydrated for better digestion)
- 8 dates, pitted
- 1 TBS coconut oil
- 1 TBS REAL maple syrup or raw honey
- 2 pinches of celtic sea salt
- FOR FILLING:
- 1 cup cooked pumpkin puree
- ½ cup coconut butter
- 2 TBS coconut oil
- 3 TBS REAL maple syrup or raw honey
- ½ tsp vanilla extract
- ¼ tsp cinnamon powder
- ¼ tsp ginger powder
- ⅛ tsp allspice
- ⅛ tsp clove powder
- FOR CHOCOLATE DRIZZLE:
- 2 TBS coconut butter
- 2 TBS coconut oil
- 2 TBS unsweetened cocoa OR raw cacao
- 3 TBS REAL maple syrup or raw honey
- a pinch or 2 of salt
Directions:
1. To Make the crust: Line mini muffin tins with unbleached mini paper liners. Process all crust ingredients in a food processor until well combined and resembles coarse flour. Spoon 1 and ½ tsp of mixture into each of the 24 mini cups. Use your thumb to press down mixture firmly to create a solid bottom layer for these cute little yummies. Place in freezer to harden.
2. To make filling: Melt coconut butter and coconut oil in a double boiler. Remove from heat and add the rest of filling ingredients. Mix it up really well until creamy smooth. Remove crusts from freezer and spoon about ¾ TBS of filling over your prepared crusts. Return to the freezer to harden, at least 2 hours.
3. To make chocolate drizzle: Once mini bites have hardened, gently melt coconut butter and coconut oil in a double boiler. Remove from heat and add the rest of the drizzle ingredients. Allow to cool slightly to thicken. Pour into small plastic bag, cut a TINY hole in the corner, and drizzle over treats in any fashion that you want.
4. Now it’s time to enjoy these amazing delights. Store leftovers in freezer as they are best cold.