(Makes 12)
Crust:
1 cup hazelnuts, save 6 for garnish
¼ cup coconut oil, liquefied
½ teaspoon vanilla extract
pinch of salt
- Process hazelnuts until crumbly. Add remaining ingredients and pulse to form a dough. Line a 12-cup muffin tin with liners. Divide dough into cups, pressing firmly.
Filling:
1½ cups fresh raspberries
6 Medjool dates, pitted
1 tablespoon chia seeds
- Combine remaining ingredients in a blender until smooth. Spread over bottom layer. Place in fridge while preparing chocolate.
Topping:
½ cup coconut oil
1/3 cup cacao powder
2 tablespoons liquid sweetener
Garnish: 6 hazelnuts split in half
- Gently melt ingredients in a small bowl over simmering water until well combined. Pour sauce over filling until covered. Garnish with hazelnut half. Pop in fridge to firm.
Note: I didn’t have cupcake liners, which resulted in a more “free form” bite. Also, you can substitute another type of fresh berry if you don’t have raspberries. Enjoy!
