Ingredients:
1 small ripe banana
1 cup old-fashioned rolled oats
1/4 cup + 3 tablespoons almond flour, or as needed
1/3 cup chunky almond butter
2 tablespoons date syrup, or as needed
1 tablespoon cocoa powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon + 1/8 teaspoon fine sea salt, divided
Pinch of ground cinnamon
1/2 cup 100% fruit raspberry jam (fruit spread)
1 cup bittersweet (at least 63% cacao) chocolate chips (6 ounces)
2 teaspoons unrefined (virgin) coconut oil
Fresh mint leaves, for garnish
Instructions:
1. Line two 12-cup mini muffin pans with paper liners.
2. Mash the banana well with a potato masher or fork in a medium bowl. Add the
oats, almond flour, almond butter, date syrup, cocoa powder, vanilla, 1/4 teaspoon of salt, and
cinnamon and stir until well combined and a thick, sturdy dough forms. (Note: Add more
almond flour if need for more structure/firmness or add more date syrup if need more
moisture.)
3. Roll the dough into 24 balls, about 1 tablespoon each. Place in the mini muffin
cups. With your thumb, pointer finger, or back of a small spoon, press the
center of each dough ball to form a deep thumbprint indentation.
4. Spoon the raspberry jam into each thumbprint, about 1 teaspoon each.
5. Add the chocolate, coconut oil, and remaining 1/8 teaspoon salt to a small microwave-safe
bowl; microwave on HI until fully melted and smooth, stirring in 20-second intervals. Or gently
melt using a double boiler. Drizzle the melted chocolate by spoon onto each muffin.
6. Place the muffin pan in the freezer until muffins are set, at least 1 hour. Let
stand at room temperature about 5 minutes before serving. And garnish with
mint leaves. Store in a sealed container in the freezer.
Serves: 12 (2 mini muffins each)
Protein: 4.1g
Calories: 209