© 2017 by 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

  • 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.

  • Press crust into muffin tins or lined muffin tins and put in freezer while you make filling.

Chocolate Fudge Filling Instructions

  • 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.

  • 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!

Cacao-Mint Tarts*