If you’re living in NZ no doubt you would have either felt or heard about earthquake that happened last week. O my it sure did give me a fright. I was in the kitchen making these, at the time! My first thoughts were I was feeling funny, then I realised the whole house was swaying. We got up and ran outside to the open lawn, dog and cat were close behind! Luckily we had no damage around home and it was really just a bit of a fright and reminder to check our emergency kits which are looking ok.
So back to the mini chocolate cups. These were a bit of an experiment that turned out quite well. I was trying to make a healthier cheesecake base, but the mixture was too soft for that, so I decided to make little mini chocolate cups which turned out to be quite a delicious little sweet treat.
Here’s how:
Ingredients
1/4 cup of dates, soaked and drained of water
3 tablespoons oats
2 tablespoons toasted buckwheat groats (you can just add extra oats if you don’t have these)
1/2 cup almond meal
3 tablespoons chopped cashew nuts
1 teaspoon honey
2 teaspoons stevia
dark chocolate
Place all the ingredients, except for the chocolate, into a food processor or blender and pulse until mixed together. Grease some mini muffin tins and press teaspoons full of the mixture into the muffin tin, making a small indent for the chocolate. Melt the chocolate and spoon a little chocolate over the base. Freeze until set. Store these yummy treats in the refrigerator. I enjoyed a couple with a cup of tea when the nerves from the earthquake had settled.
Makes 12 mini cups
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