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.
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!