No-Bake Chocolate Mint Cups
Ingredients
The crust
-
1
cup
rolled oats
-
1
cup
pecan halves
-
1
cup
unsweetened shredded coconut
-
3
tablespoons
cacao powder
-
a pinch
fine sea salt
-
½
cup
pitted Medjool dates, packed
-
½
cup
melted & cooled coconut oil
The chocolate mint ganache filling
-
1 ½
cups
dairy-free chocolate chips
-
¾
teaspoon
peppermint extract
-
¾
cup
full fat coconut milk (from a can)
Instructions
- Line a 12-cup nonstick muffin tin with parchment paper strips.
- In a food processor, combine oats, pecans, coconut, cacao powder, and salt, and pulse until finely chopped.
- Add dates and coconut oil, and pulse until a sticky dough forms. Chill for about 5 minutes.
- Drop about 3 tablespoons of dough into each muffin cup, press to form cups, and refrigerate.
- For the ganache, combine chocolate chips and peppermint extract in a bowl.
- Heat coconut milk in a saucepan until bubbling, then pour over the chocolate chips and let sit for a minute before stirring until smooth.
- Divide ganache evenly among the chilled cups and refrigerate for at least 2 hours to set.
- Before serving, let sit at room temperature for 30 minutes, then release from the muffin tin and garnish if desired.
Nutrition Facts (estimated)
Servings
12 cups
Calories
250
Total fat
18g
Total carbohydrates
22g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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