Ingredients
1 cup sunflower seeds
2 large pitted medjool dates (or 3 small)
½ cup ground almond
3 Tbsp smooth peanut butter
100g dark chocolate (I have used a 95% dark chocolate, but you can use anything 70% upwards)
½ punnet of raspberries
Method
In a processor bowl place the sunflower seeds, dates and ground almond. Process until well blended and dates are very fine. Add in the peanut butter and continue to process until the mixture sticks together when pressed.
Meantime in a double boiler (or a pot over a pot of hot water), roughly break your chocolate into the bowl and melt. Remove as soon as melted.
In a mini muffin tin, or a silicone mould press the base mixture. I usually get 10-12 depending on the size of the mould. Drizzle over the dark chocolate and then place a raspberry in (top down). Place in the fridge to set (you could freeze these as well, bearing in mind your raspberry will then freeze!).
Enjoy!
Tip! If wanting to make this nut free, replace the ground almond with desiccated coconut and the 3 Tbsp of peanut butter with 2 ½ Tbsp tahini and ½ Tbsp of honey.
