200glight cream cheesesoftened at room temperature
Toast rolled oats in pre heated 160C oven until golden, or about a minute.
Blitz toasted oats, melted coconut oil and water in food processor.
Press small teaspoons of mixture into each of the 12 silicon mini muffin moulds.
Place in the fridge to cool.
Soak dates in boiling water for 5-10 minutes until soft.
Drain dates and place them in food processor with water, sea salt and coconut oil. Blitz until a paste forms.
Melt dark chocolate in microwave on low until smooth.
Whisk the softened cream cheese and fold through the date mixture along with half of the dark chocolate.
Spoon cream cheese filling on top of base and drizzle remaining dark chocolate on top.
Place in freezer for an hour before popping out of silicon moulds.
Store in an airtight container in the fridge or freezer.
65 calories per serve
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