A fudgey, almond butter filled date is the star of this treat! Insanely delicious and filled only with nutritious alternatives. Who said you can’t have cake for breakfast? Yum!
¼ cup coconut oil, melted
3/4 cup coconut milk
1 free range egg
1 tsp vanilla
3 tbsp pure maple syrup or raw honey
1 ¾ cups almond meal
¼ cup buckwheat flour
1 tsp cinnamon
1 tsp mesquite (optional)
1 tsp baking powder
1/3 cup walnuts
2 tbsp almond butter
4 medjool dates
4 heaped tsp almond butter
Preheat oven to 150 degrees Celsius, fan-forced.
In a mixing bowl, combine all ingredients except the medjool dates and 4 tsp almond butter. Ensure everything is well mixed.
Divide the mixture into 4 greased ramekins.
Cut each medjool date in half and fill with a tsp of almond butter. Insert into the centre of each ramekin.
Place the ramekins in the oven for about 25 minutes or until just cooked.
Allow to cool slightly and serve warm.