Almond Tahini Coconut Cups

- 65g / 2.29oz Hemp seeds
- 135g / 4.76oz dried Shredded coconut
- 35g / 1.23oz Pitted dates
- 60ml / 2.03fl oz Maple syrup
- 40ml / 1.35fl oz Tahini
- 1 tsp Flaxseed meal
- 50g / 1.76oz chopped Dark chocolate
- 240g / 8.47oz Raw almonds

1. In a food processor, combine 240g / 8.47oz raw almonds, 65g / 2.29oz hemp seeds, and 135g / 4.76oz dried shredded coconut and process until fine.
2. Add 35g / 1.23oz pitted dates, 60ml / 2.03fl oz maple syrup, 40ml / 1.35fl oz tahini, and 1 tsp flaxseed meal and process until a sticky dough forms. Add 1 tbsp water if not sticky enough.
3. Divide and press the sticky dough into silicone muffin moulds.
4. Melt 50g / 1.76oz chopped dark chocolate in a heatproof bowl set over a pan of simmering water. Pour the melted chocolate on top of each almond tahini cup.
5. Refrigerate for a few hours until set, then press out of the moulds and serve.