- 150 g pecans, 1 cup
- 150 g oats, 1 ½ cups
- 2 tablespoon desiccated coconut
- 2 tablespoon mixed seeds, optional
- 8 dates
- ⅔ cup coconut oil melted
- 175 g dark chocolate
- sprinkle of sea salt
Place all the ingredients in the bowl of a food processor and blend.
Place about 1 tablespoon of mix into each mini muffin tin. About 36.
Use the end of a rolling pin to tap the mix into a cup.
Place a dollop of the date caramel into the middle.
Melt the chocolate in a microwave or in a bowl over a pan of simmering water.
Top the caramel with a spoonful of chocolate then a sprinkle of sea salt.
Set in the fridge for 15 minutes and remove from the tin.
They store really well in the freezer and defrost in about 15 minutes.
Calories: 119kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Sodium: 1mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg