1 1/2 cups almonds
1/2 cup walnuts
1 tablespoon cacao nibs
3 dates, pitted, chopped and soaked for 30 minutes
1 1/2 tablespoons maple syrup
In a food processor, combine the almonds and walnuts until the nuts are in very small pieces. Add the cacao nibs; pulse until they are the same size as the nuts. Add the dates and maple syrup, pulse until a dough forms. Press the dough into the bottom and up the sides of 12 silicone cupcake molds, keeping it thin to ensure lots of room for the filling. Set aside.
Filling: (enough for 15)
3 tablespoons virgin coconut oil, melted
2 tablespoons almond butter
3 tablespoons maple syrup
1 teaspoon pure vanilla extract
Combine all ingredients except coconut oil. Slowly add the oil and process until smooth. Divide the filling among the molds.