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)
- Add the eggs to the food processor and beat well.
- 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)
- Add the seed and nut butter, and the tahini, along with the vanilla and cinnamon; blend well
- (add the reserved nuts, if you did that)
- Spoon (1 generous Tablespoon + 1 teaspoon; ca. 1.1-1.2 oz total) into muffin tin with papers. Press by hand.
- Bake at 350F for 20 minutes (will be bubbling). Cool to touch.
- 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)