No-Bake Date and Cashew Chocolate Muffins
Ingredients:
For the Muffins:
150 g / 5.3 oz sunflower seeds
200 g / 7 oz dates, pitted
1-2 tbsp cocoa powder (optional, to taste)
140 g raw cashews
150 ml coconut milk (or coconut cream)
30 ml coconut oil
2-3 tbsp maple syrup
1-2 tbsp cocoa powder (optional, to taste)
Directions:
Prepare the Date and Sunflower Seed Base:
Fry 150 g of sunflower seeds in a dry pan until lightly toasted. Set aside to cool.
Soak 200 g of dates in hot water for 15 minutes to soften.
Drain the dates and remove the pits if necessary.
In a food processor, grind the sunflower seeds until fine.
Add the soaked dates and grind until a sticky mixture forms.
Optionally, add 1-2 tbsp of cocoa powder to the mixture and blend well.
Assemble the Muffins:
Line a muffin tin with muffin liners or lightly grease it with coconut oil.
Divide the date and sunflower seed mixture evenly among the muffin cups, pressing it down with your fingers to form a base layer.
Prepare the Cashew Cream:
Soak 140 g of raw cashews in boiling water for 30-40 minutes (or overnight in cold water).
Drain the cashews and blend with 150 ml of coconut milk, 30 ml of coconut oil, 2-3 tbsp of maple syrup, and 1-2 tbsp of cocoa powder until smooth.
Fill the Muffin Cups:
Pour the cashew mixture over the date base in each muffin cup, filling them to the brim.
Freeze for at least 3 hours until set.
Decorate and Serve the Muffins:
Once set, remove the muffins from the freezer.
Decorate with melted dark chocolate (optional) and freeze-dried raspberries or other toppings of your choice.