Vegan Carob Hazelnut Cups
Ingredients
- 3/4 cup roasted hazelnuts
- 1 cup coconut flakes
- 1 cup dates, pitted
- 200 g dark chocolate
- 2 tbsp coconut oil, cold pressed
- 2 tbsp carob powder
- Pinch sea salt
Preparation
Blend until sticky and press down in muffin molds
Melt the coconut oil with the chocolate, add the carob and salt and mix well, then pour over the base
Let it set overnight in a cool place or in your freezer or fridge until hard enough to take out the molds
