My son loves these, and I do too. They don’t contain any sugar so the hint of the natural sweetness comes from the dates. In addition, I added nuts to them because I want my son to benefit from their nutrients, plus I love the flavor they add to these cups. You may switch it up and use cashews, pecans or anything else.

Product shown in pictures:

Spoon by Kiddobloom

Preheat the oven to 350F

Makes about 9 cups

Ingredients:

• 1 cup almond flour
• 1/4 cup roasted hazelnuts
• 1/4 cup walnuts
• 2 tablespoons flaxseed meal
• 2 tablespoons chia seeds
• 1/2 teaspoon ground cinnamon (I like to use Ceylon cinnamon)
• 1 tablespoon of oil, I used avocado oil
• 5 dates, pits removed and soaked in hot water for 10 minutes
• 1 tablespoon of the liquid from the soaked dates

Instructions:

Add the flour, hazelnuts, walnuts, flaxseed meal, chia seeds and the ground cinnamon to a food processor and pulse until the nuts are broken down and ground.

Add the oil, a tablespoon of the liquid from the soaked dates and the pitted dates (don’t add the rest of the liquid). Pulse. Mixture is ready when they combine or stick together when pressed between your fingers.

Note: If the mixture doesn’t stick together or come together well, may add 1 tablespoon of water.

Spoon 2  tablespoons of the mixture to greased muffin pans (adding more or less if needed)

Form them into a cup. (I used the back of the tablespoon measure and my fingers to form it into a cup).

Bake them in a preheated 350F oven for 15-20 minutes, or until they’re golden brown.

Let them cool, remove them from the muffin pan and transfer them to a cooling rack.

Spoon yogurt into the cups and top them with your desired fruits ( I used strawberries, halved berries and pineapples).

Enjoy