THESE. An absolute must. That is all. 

Side note: I don't typically cook with or use peanuts in any of my recipes. I have done extensive research and testing and have found that peanuts in particular are abundant in aflatoxins, produced by the mold they are essentially grown in; Aspergillus flavus. These mold spores have shown to be directly related to liver cancer and lung damage. This is why I always go for almonds, leaving my peanuts and peanut butter consumption to an all time minimum!!!

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RECIPE

PREP TIME: 20 MINUTES                              YIELDS: 2

INGREDIENTS:

BASE:

- 3/4 cup raw almonds, ground into a meal
- 1/4 cup rolled oats, ground into a flour
- 1.5 tablespoons coconut oil, warmed if solid
- 1.5 tablespoons pure maple syrup
- 1/4 teaspoon cinnamon 

- 1/4 teaspoon pure vanilla extract 

- pinch of fine grain sea salt

TOP:

- 3 tablespoons coconut oil
- 3 tablespoons pure maple syrup 

- 2 tablespoons cacao powder
- pinch of fine grain sea salt

 

INSTRUCTIONS:

- Add almonds and oats into a high-speed blender and blend on high until a flour forms. 

-Dump into a large bowl and break up any clumps with your fingers.
- Add coconut oil, maple syrup , cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
- Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth. (Also works In any dish lined with parchment paper.)
- To make the chocolate sauce: Whisk together the coconut oil, maple syrup, cacao powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly.

- Garnish with shredded coconut  

- Place in the freezer in a flat area for 30-45 minutes, until firm. 

- Take them out and enjoy right out of the freezer!