Salted Caramel Muffins

For the base: Put half of the dates, previously hydrated and pitted, in a blender cup. Add the peanut cream, grated coconut, coconut oil and vanilla essence. Blend everything.

Add the oat flakes and mix well.

Put the base in a muffin tin and leave a hole for the filling. Store in the refrigerator

For the filling: Put the rest of the dates in the grinder, a splash of milk, a couple of tablespoons of coconut oil, vanilla essence and a pinch of salt. Grind everything again.

Put the mixture in the base and return to the refrigerator.

In the meantime, melt chocolate in a saucepan and pour as a topping on top of the tartlets.

Let it cool in the refrigerator and let it harden.

Living like a Panda Recipe