No-Bake Chocolate Rice Hazelnut Crispy Muffins

• 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

1. Add walnuts, hazelnuts, puffed rice, sesame flour, dates, and flax seed into a large mixing bowl and mix.
2. 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.
3. 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.

walnuts, hazelnuts, rice, sesame flour, dates, chocolate, coconut oil, peanut butter, maple syrup, vanilla

Taken from tastykitchen.com/recipes/desserts/no-bake-chocolate-rice-hazelnut-crispy-muffins/ (may not work)