Homemade Gluten-Free CHOCOLATE ALMOND DATE CUPS. Easy to make, easier to love – these bites of joy are pure homemade delight.
Why do I adore making these delightful chocolate almond date cups? Well, first off, they’re the perfect on-the-go companions. Whether it’s a busy day or a snack for a spontaneous adventure, these Gluten-Free Chocolate Date Almond Cups are always ready to roll with me. And here’s the best part – I know they’re gluten-free and dairy-free, crafted with my own hands using real ingredients that are not just delicious but good for me too.
Begin by mixing almond flour, coconut flour, melted coconut oil, and a hint of vanilla extract. This creates a golden almond cookie base to hold all the delicious layers.
Now, let’s get to the heart of it – the date paste filling. Blend soaked dates, maple syrup, lemon juice, a pinch of cinnamon, salt, vanilla extract, and homemade almond butter for a smooth, naturally sweet filling that’s like a warm hug for your taste buds.
Next up, the chocolaty finale! Melt dark chocolate and coconut oil until smooth, then pour it over your date-filled cups, ensuring every bit is coated. Witness the magic as a chocolatey shell embraces the sweet interior.
Chill these little wonders in the fridge, and as the chocolate sets, a symphony of flavours unfolds. With each bite, savour the chewiness of almond, the sweetness of dates, and the richness of dark chocolate.
To store your Gluten-Free Chocolate Date Almond Cups for easy grab-and-go access, follow these steps:
- Cool Completely: Allow the chocolate to fully set by keeping the cups in the refrigerator for at least 1-2 hours.
- Individual Wrapping: Once set, consider wrapping each cup individually in parchment paper or plastic wrap. This helps prevent them from sticking together and makes it easy to grab one at a time.
- Airtight Container: Place the individually wrapped cups in an airtight container. This not only protects them from air and moisture but also keeps the flavors intact.
- Refrigeration: Store the container in the refrigerator to maintain freshness. The cool environment will ensure that the chocolate remains firm and the almond cookie base stays chewy.
- Easy Access: Keep the container at eye level or in a designated spot in the fridge where you can easily reach for a single cup without disturbing the others.
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Chocolate Date Almond Cups
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C). Line a muffin tin with paper or silicone cupcake liners.
- In a bowl, combine almond flour, coconut flour, melted coconut oil, and vanilla extract. Mix until a dough forms.Divide the dough evenly among the cupcake liners, pressing it down to create a firm base.Bake for 10-12 minutes or until the edges are golden brown. Allow them to cool completely.
- In a food processor, blend soaked and drained dates, maple syrup, lemon juice, ground cinnamon, salt, vanilla extract, and almond butter until you achieve a smooth paste. Add a little water if needed.
- Spoon a generous amount of the date paste filling onto the cooled almond cookie bottom in each cup, smoothing the tops with the back of the spoon.
- In a heatproof bowl, melt the dark chocolate and coconut oil together using a double boiler or in the microwave in 20-second intervals, stirring between each interval until smooth.
- Pour the melted chocolate over the date paste filling, ensuring it covers the entire surface. Use a spoon to spread it evenly.Place the muffin tin in the refrigerator to allow the chocolate to set for at least 1-2 hours.
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