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Instructions
Step 1: Prepare the Base
- In a food processor, blend the cashews until they form a coarse crumb. Avoid over-processing; you don’t want cashew butter.
- Add the soaked dates, cocoa powder, sea salt, and vanilla extract. Blend until the mixture forms a sticky dough. If the mixture is too dry, add a teaspoon of water at a time until it comes together.
Step 2: Shape the Muffins
- Divide the dough into 6-8 portions, depending on your preferred size.
- Press each portion into a silicone muffin mold or shape them into small rounds with your hands.
Step 3: Add Garnishes (Optional)
- Sprinkle shredded coconut, chopped nuts, or even a drizzle of melted dark chocolate on top for extra flavor and texture.
Step 4: Chill
- Place the muffin molds or shaped rounds in the refrigerator for at least 30 minutes to firm up.
Step 5: Serve and Enjoy
- Pop the muffins out of the molds and enjoy immediately, or store them in an airtight container in the fridge for up to a week.
Tips for Success
- Choose Soft Dates: Medjool dates work best for their natural sweetness and moist texture. If your dates are dry, soak them a bit longer.
- Don’t Overprocess: Blending the cashews too much can result in an oily texture. Aim for a crumbly consistency.
- Customize to Taste: Add a pinch of cinnamon, a handful of mini chocolate chips, or a tablespoon of nut butter for variation.
Why These Muffins Are a Winner
These No-Bake Date and Cashew Chocolate Muffins are proof that healthy can be delicious. They’re a fantastic option for those on a plant-based, gluten-free, or refined sugar-free diet, but their indulgent taste ensures they’ll be loved by everyone.
Make a batch today and experience how effortlessly easy and satisfying no-bake desserts can be!
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