Chocolate Seed-Nut Cup (Lc)

Name: Chocolate Seed-Nut Cup (Lc)
Ingredients: 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)

14 ingredients

7 steps

Ingredients

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)

Directions

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.