Superfood babies. Crunchy coconut almond base, chocolate silky cream, and sweet cherry pieces.
Ingredientsfor Almond Crust:
- Almond meal – 100 gr
- Desiccated coconut – 20 gr
- Medjool dates – 80 gr
- Extra virgin coconut oil – 1 Tbs
- Vanilla extract – 1/2 tsp
- Pinch of Himalayan pink salt
- + 6 Silicone muffin cups
Mix well almond meal, coconut and pitted diced dates in the food processor or blender until sticky smooth dough condition. In a medium mixing bowl stir together the sticky dough and remaining ingredients. Press the mixture into the base of muffin cups evenly and firmly. Chill into the refrigerator while you make the filling.
- 2 Ripe small avocado, diced
- Sweet cherries – 80 gr + 6 pcs for decoration
- Raw cacao powder – 5 Tbs
- Cacao Butter – 2 Tbs
- Raw agave syrup – 3 Tbs
- Vanilla extract – 2 tsp
Mix well avocado, cacao powder, melted cacao butter, agave syrup and vanilla in the blender or food processor. Blend until it`s really smooth.
In a medium mixing bowl stir together the chocolate filling and pitted diced cherries. Pour the mixture into muffins cups. Press in a cherry on the top of each cupcake.
Put in the freezer for 1-2 hours to set.