Hi, I'm Parker, developer of Recipe Cart.
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Export 6 ingredients for grocery delivery
Melt coconut butter (or creamed coconut) over low heat in a medium pot. Set aside.
Melt dark chocolate over low heat in a medium pot. Stir until smooth.
Place chickpeas, date paste, and melted coconut butter into a high-speed blender and process until combined completely. Add 1-2 tablespoons of rice or almond milk if the mixture is too thick to process.
Transfer the mixture to a bowl. Add in melted chocolate and 50 g ground hazelnuts and mix briefly with a hand mixer until all is well combined.
Press the mixture into small silicone muffin molds. Top each one with 3-4 whole roasted hazelnuts.
Place in a fridge for a couple of hours, this allows them to set and firm up. If you are in a hurry, place them in a freezer for about 30 minutes.
Store in a fridge.