| Servings |
bites
|
Ingredients
Base
- 50 g rolled oats
- 1/2 tbsp coconut oil melted
- 40 ml water
Filling
- 50 g dates
- 1 tbsp water
- 1/4 tsp Sea salt
- 1/2 tbsp coconut oil melted
- 25 g dark chocolate at least 70%
- 200 g light cream cheese softened at room temperature
Ingredients
Base
Filling
|
|
Instructions
Base
- 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.
Filling
- 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.
Recipe Notes
65 calories per serve