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Chocolate Date Almond Cups

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.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings: 6
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Almond Cookie Bottom
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla extract
Date Paste Filling
  • 1 cup pitted dates, soaked in warm water for 15 minutes
  • 2 tbsp pure maple syrup
  • 1 tbsp lemon juice
  • ½ tsp ground cinnamon
  • A pinch of salt
  • 1 tsp vanilla extract
  • 2 tbsp homemade almond butter
Chocolate Topping
  • 1 cup gluten-free dark chocolate chips or chopped chocolate
  • 1 tbsp coconut oil

Equipment

  • 1 food processor

Method
 

Almond Cookie Bottom
  1. Preheat your oven to 350°F (180°C). Line a muffin tin with paper or silicone cupcake liners.
  2. 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.
Make the Date Paste Filling
  1. 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.
Fill the Cups:
  1. 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.
Chocolate Topping:
  1. 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.
  2. 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.