Vegan Carob Hazelnut Dessert Cups
Ingredients
Base
- 3/4 cup roasted hazelnuts
- 1 cup coconut flakes
- 1 cup dates, pitted
Topping
- 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.
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.
