No Bake Crunchy Energy Cups

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

Filling
2/3 cups honey
1/2 cup dates, fine chopped
3 tablespoon almond butter
1 tablespoon vanilla
2 and 1/2 cups whole grain oats
1/2 cup pistachios, halved
1/2 cup dried cranberries
2 tablespoons chia seeds
large crystal salt
Base
1 cup dark chocolate chunks or chips
1 tablespoon coconut oil
Makes 24 energy cups

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Instructions

1. Filling: Heat honey, dates, almond butter, and vanilla in the microwave or in a pan over low heat until very warm. In a large bowl combine oats, pistachios, cranberries (cut in half) and chia seeds. Stir together to combine. Pour warm honey syrup over oat mixture and stir well to coat all ingredients.
2. Let oat batter sit in refrigerator until chilled for 30 minutes. Then roll mixture into 2-tablespoon-sized balls with your hands, pressing firmly to shape. It may help to use a little water on your hands to roll the bites. Repeat with remaining mixture to make 24 balls.
3. Base: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds. Remove and stir to combine into a glossy, smooth chocolate coating.
4. Pour a thin (1/8-inch, 3 mm) base of melted chocolate into 24 mini cup molds and set in freezer for 10 minutes.
5. Assemble: Place one ball onto each chocolate base and press down lightly to flatten a bit. Freeze for 20 minutes. Remove from freezer and drizzle the final melted chocolate over cookie dough for a pretty decoration. Sprinkle crystal salt on tops before chocolate hardens in minutes. Store in refrigerator. Enjoy at cool room temperature. 

Photos by Brian Byllesby

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