Name: Mini chocolate coconut cakes
Prep time: 20 min
Cook time: 5 min
Total time: 145 min
Yield: 1
Ingredients: 10 g Mixed nuts; 10 g Shredded Coconut; 1⁄4 Tbsp Honey; 0 pinches Celtic sea salt; 1⁄2 Tbsp Coconut oil (melted); 15 g Chocolate pure (> 70% cocoa); 3⁄4 piece Medjool dates (pitted)

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Chocolate

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Muffin mold 16 pieces

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Mini chocolate coconut cakes

Muffins

 In the immersion blender or food processor, mix the dates and nuts into a granular mass. Do not forget to remove the stone from the dates. 

 Stir 2 tablespoons of melted coconut oil into the mixture. Divide the mixture over the ramekins and press with a spoon. 

 Then mix a tablespoon of melted coconut oil with the coconut grater and honey. Divide over the nut date mixture in the ramekins and press with a spoon. 

 Melt the chocolate &#39;au bain marie&#39;. Put a pan with a layer of water on the fire for this. Put the chocolate in a bowl or smaller pan that you can rest over the pan with the water. Melt the chocolate by heating the water in the pan on the stove. 

 Divide the melted chocolate over the ramekins. Let the cakes set for about 2 hours in the refrigerator, or for about 1 hour in the freezer. 

 You can store the chocolate coconut tarts in the refrigerator for 3-5 days. 

Mini chocolate coconut cakes

Mini chocolate coconut cakes

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