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12 muffin tray or 24 mini tartlets

The base and/or the filling can be prepared ahead and stored in the fridge up to 1 week; longer in the freezer

The pots will keep in an airtight container in the fridge for a week or freezer for 2 months



50 grams of desiccated coconut

150 gr of Brazil nuts or Hazelnuts

50 grams of premium cocoa powder

230 gr Medjool dates, packed, pitted

20 grams of melted cocoa butter

20 grams of cocoa nibs (optional)

Pinch sea salt



Soak 130g cashews for 2 to 4 hours, drain well

400 gr Medjool dates, remove the stones

240 ml maple syrup or agave syrup

1 teaspoon of vanilla

Pinch salt

110 ml of melted coconut oil

110 ml melted cacao butter




For the pots,

Pulse the dates, add vanilla and oil and process for 20 seconds.

Carefully add the dry ingredients; don’t over-mix.

Line 24 Muffin tray with stretched foil.

Shape your date dough into a roll and cut it into 24 rounds.

Line the muffin moulds with your date mix, using your fingers or a suitable size pestle to line the sides evenly.

Chill the trays while you make the filling.


For the filling

Mix all ingredients except the oils in a high-speed blender until totally smooth.

With the motor running, let the oils run in slowly until emulsified; make sure the oil is not too hot!

Fill in the pots and let it set for a minimum of 2 hours in the fridge.

Decorate with shredded coconut and a little easter egg or top with fresh berries.

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