3/4 cup ground almonds
1/4 cup gluten free porridge oats (ground to a flour in your Vitamix or food processor)
2 tbs almond butter
1.5 tbs coconut oil warmed
1.5 tbs maple syrup
1 tsp vanilla
1/2 tsp cinnamon
pinch of salt
For the chocolate topping
100g organic chocolate grated
1 tbs coconut oil warmed
Combine all the base ingredients in a bowl, making sure it is well mixed. It will resemble a sticky dough. Take a rounded tsp of mix and press into muffin cases in a muffin tin. Smooth down well and refrigerate.
While the bases are firming up in the fridge you can prepare the topping.
Melt the coconut oil over a medium heat. Once melted, take off the heat and tip in the grated chocolate. Stir until combined and silky and glossy.
Remove the muffin tin from the fridge and top each base with 2 tsp of the chocolate topping. Chill for 1 hour and then pop out of the cases and store in the fridge in an air tight container.
They will keep for up to a week in the fridge……. I find they don’t last that long!