Ingredients

For the base

• 100g Chocolate Buckinis
• 100g pitted Medjool Dates

For the caramel

• 200g Medjool Dates, soaked if they’re dry
• 1/2 cup Mayver’s Tahini
• 1/4 cup Coconut Nectar
• 1/4 cup Coconut Oil
• 1/2 Tbsp Mesquite, optional

For the chocolate

• 1/4 cup Cacao Butter or Coconut Oil, melted
• 1/4 cup Cacao Powder
• 2 Tbsp Coconut Nectar
• Topping: Chocolate Buckinis

Method

For the base

1. Line a muffin tray with 4 paper liners.
2. Add the buckinis, dates and spread into a food processor and process until the mixture sticks together.
3. Divide the mixture into 4 equal portions and press firmly into your muffin tray. Set aside.

For the caramel

1. Blend all ingredients in a high-powered blender until very smooth. Add 1-2 Tbsp of water if only if your blender is having a hard time blending it.
2. Place about 2 Tbsp of Caramel into your cups. You will have leftover caramel. Leave these to set in the freezer for around 30 minutes.
3. Removing the liners gets a bit messy as the caramel sticks to them. Ease one part of the liner from the caramel, then gently pull the liner off. It will more than likely pull the caramel away and not be very round anymore, just use slightly damp hands to mould it back into “cake shape”.

For the chocolate

1. Combine ingredients for chocolate.
2. Drizzle a bit of the chocolate over the cakes and sprinkle the top with Chocolate Buckinis. Add a tiny drizzle of chocolate afterwards to help them stay in place.
3. Store them in the fridge.

This amazing vegan recipe is from @mindful_moose