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No-Bake Chocolate Rice Hazelnut Crispy Muffins
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Description
Completely vegan, dairy-free, gluten-free, and sugar-free. They taste so delicious.
Ingredients
- 30 grams Chopped Walnuts
- 75 grams Chopped Hazelnuts
- 2 cups Puffed Rice
- 3 Tablespoons Sesame Flour
- 5 pieces Chopped Dates
- 1 Tablespoon Flaxseed Meal
- 200 grams Unsweetened Chocolate
- 2 Tablespoons Coconut Oil
- 4 Tablespoons Peanut Butter
- 3 Tablespoons Maple Syrup
- 1 Tablespoon Vanilla Extract
Preparation
Add walnuts, hazelnuts, puffed rice, sesame flour, dates, and flax seed into a large mixing bowl and mix.
Melt chocolate, coconut oil, peanut butter, and maple syrup over a double boiler until completely smooth. When done, add vanilla extract and stir. Let mixture cool for 5 minutes.
Add wet ingredients to dry ingredients and stir with a large wooden spoon until combined. Spoon muffin mixture into muffin pan, filling each cup. Refrigerate for at least 2 hours, or overnight.
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