These muffins are perfect for a healthy snack or dessert, combining the natural sweetness of dates with the rich creaminess of cashews. Plus, they are incredibly easy to make and require no baking, making them an ideal treat for any occasion. Let’s get started!
Preparation Time:
Prep time: 30 minutes
Setting time: 3 hours
Total time: 3 hours 30 minutes
Ingredients:
For the Muffins:
150 g / 5.3 oz sunflower seeds
200 g / 7 oz dates, pitted
1-2 tbsp cocoa powder (optional, to taste)
140 g raw cashews
150 ml coconut milk (or coconut cream)
30 ml coconut oil
2-3 tbsp maple syrup
1-2 tbsp cocoa powder (optional, to taste)
Directions:
Prepare the Date and Sunflower Seed Base:
Fry 150 g of sunflower seeds in a dry pan until lightly toasted. Set aside to cool.
Soak 200 g of dates in hot water for 15 minutes to soften.
Drain the dates and remove the pits if necessary.
In a food processor, grind the sunflower seeds until fine.
Add the soaked dates and grind until a sticky mixture forms.
Optionally, add 1-2 tbsp of cocoa powder to the mixture and blend well.
Assemble the Muffins:
Line a muffin tin with muffin liners or lightly grease it with coconut oil.
Divide the date and sunflower seed mixture evenly among the muffin cups, pressing it down with your fingers to form a base layer.
Prepare the Cashew Cream:
Soak 140 g of raw cashews in boiling water for 30-40 minutes (or overnight in cold water).
Drain the cashews and blend with 150 ml of coconut milk, 30 ml of coconut oil, 2-3 tbsp of maple syrup, and 1-2 tbsp of cocoa powder until smooth.
Fill the Muffin Cups:
Pour the cashew mixture over the date base in each muffin cup, filling them to the brim.
Freeze for at least 3 hours until set.
Decorate and Serve the Muffins:
Once set, remove the muffins from the freezer.
Decorate with melted dark chocolate (optional) and freeze-dried raspberries or other toppings of your choice.
Serving Suggestions:
Serve the muffins chilled, directly from the refrigerator or freezer.
Cooking Tips:
Adjust the amount of cocoa powder in both the base and cashew mixture to your taste preference.
Ensure the muffins are fully set before removing them from the muffin tin to maintain their shape.
Nutritional Benefits:
These treats are packed with natural sweetness from dates and the creaminess of cashews, providing a healthy alternative to traditional desserts.
They are rich in healthy fats, protein, and fiber.
Dietary Information:
This recipe is vegan and gluten-free.
Storage Tips:
Store the muffins in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Why You’ll Love This Recipe:
These no-bake treats are easy to make, healthy, and delicious.
Perfect for satisfying sweet cravings without the guilt.
Conclusion:
Thank you for watching, commenting, and liking! I hope you enjoy these No-Bake Date and Cashew Chocolate Muffins as much as I do. They’re perfect for a healthy snack or dessert. Bon appétit!