Mini Mint Choc Cups
Prep time: 
Total time: 
Serves: 16
  • Bases
  • 1 cup dried dates
  • 1 cup raw cashews
  • ¼ cup desiccated coconut
  • 1 tablespoon raw cacao
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • 1 tablespoons of coconut oil
  • Filling
  • 12 medjool dates
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons raw cacao
  • ½ teaspoon sea salt
  • ½ teaspoon mint extract
  1. Bases
  2. Set aside a mini muffin tray. Place the dates, cashews and desiccated coconut in a food processor. Whiz on high until all the ingredients resemble crumbs.
  3. Add the salt, cacao and vanilla extract into the crumbs and mix together. Add coconut oil and blend together until it makes a cookie dough like mixture.
  4. Spoon a small amount into each muffin pan and press down and up the sides with your fingers, leaving a small indent in the middle.
  5. Place in the fridge to set while you make the filling.
  6. Filling
  7. Remove the seeds from the medjool dates and place in a bowl. Cover the dates with boiling water for 5 minutes.
  8. Drain the dates and place in a blender or food processor along with the melted coconut oil, cacao, mint extract and salt.
  9. Whiz on high in the blender until the salted caramel mixture is very smooth.
  10. Remove the bases from the fridge using two teaspoons, spoon the mixture into the bases.
  11. Place back in the fridge to set for a minimum of one hour or freeze until you are ready to eat them.
Recipe by Real Food Pledge with Caralee Fontenele at