Chocolate Seed-Nut Cup (Lc)

• 2 eggs
• 3 ounces dark cacao dusted almonds
• 3 ounces walnuts
• 3 ounces pecans
• 2 ounces brown sesame seeds
• 0.3 ounces chia seeds
• 0.3 ounces flax seeds
• 0.5 ounces shredded coconut
• 2 ounces chopped 100% cacao Calumet
• 4 teaspoons seed and nut butter (or a good, no salt and no sugar nut butter)
• 4 tablespoons tahini
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 10 ounces 100% cacao chocolate, melted in a double boiler (8 oz of Calumet and 2 oz of 99% Lindt)

1. Add the eggs to the food processor and beat well.
2. Add all of the dry ingredients and process to a thick and chunky paste (NOTE: reserve about 0.5 ounce each of the nuts to blend in at the end, if you want added variation in the final texture)
3. Add the seed and nut butter, and the tahini, along with the vanilla and cinnamon; blend well
4. (add the reserved nuts, if you did that)
5. Spoon (1 generous Tablespoon + 1 teaspoon; ca. 1.1-1.2 oz total) into muffin tin with papers. Press by hand.
6. Bake at 350F for 20 minutes (will be bubbling). Cool to touch.
7. Double-boiler melt 12 oz chocolate. Add 1 generous T into each cup. Cool and refrigerate.

eggs, almonds, walnuts, pecans, brown sesame seeds, chia seeds, flax seeds, coconut, butter, tahini, vanilla, cinnamon, chocolate

Taken from food52.com/recipes/77705-chocolate-seed-nut-cup-lc (may not work)