Chloe Conger
Tools you Need:
Food Processor
Muffin Tins
Optional Muffin liners
Crust Ingredients:
4 1/2 cups almond flour
1 cup plus 2 tablespoons raw cacao powder
1/2 cup plus 1 tablespoons maple syrup
1/2 cup plus 1 tablespoons coconut oil melted over low heat
1 1/2 tsp sea salt
Filling Ingredients:
3 cups raw cacao powder
2 cups maple syrup
1/4 cup coconut oil melted over low heat
1 tsp sea salt
6 drops peppermint essential oil or to taste- do 3 and see what you think
Topping Ingredients:
cacao nibs for top - 1 1/2 cups or so
Crust Instructions
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Pour dry ingredients into food processor. Pulse to integrate. Then add wet ingredients to each other first then to the dry, and process until well blended.
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Press crust into muffin tins or lined muffin tins and put in freezer while you make filling.
Chocolate Fudge Filling Instructions
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Pour dry ingredients into food processor. Pulse to integrate.
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Then add wet ingredients to each other first then to the dry, and process until well blended.
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Pour into muffin cups and top with cacao nibs.
*My Minty adaptation of Carrie Vitt's excellent recipe on her site, Deliciously Organic.
Grain-Free
Gluten-Free
Paleo
Vegan
Dessert Recipe!