INGREDIENTS:

1/3 Cup Cashews (soaked)

4 Dates (pitted)

1 TBSP Almond Butter

3 TBSP Coconut Milk

1/2 TSP Vanilla Extract

1/4 TSP Orange Zest

1/2 TSP Turmeric Powder

3 TBSP Coconut Flakes (unsweetened)

6 Oz 80-90% Dark Chocolate

Toppings: Coconut Flakes, Cacao Nibs, Chopped Nuts etc.

DIRECTIONS:

Place all ingredients except chocolate in a bender/food processor and pulse until a “dough” is formed, then set aside

Melt chocolate over a double boiler, then place in mini cupcake liners just coating the bottom evenly.

Freeze for 5-10 min, then remove and add 1 tsp of the “dough” in the center of each cupcake liner then sprinkle your desired toppings

Place an additional 1 TSP of melted chocolate then place back into the freezer for 10-15 min

Serve and enjoy!