Soak 6 dates in water overnight. Next day blend into a smooth puree with ⅓ cup of water or a few tablespoons more if needed.On cooking day, soak 1 teaspoon chia seeds in 3 tablespoon of water for 10 minutes Line a regular 6-muffin pan with paper liners
Make the cups : Chocolate Shell
Melt half of the chocolate chips and 2 tbsps of coconut oil into a micro-wave safe measuring cup. Microwave one minute, stir vigorously until all chips are melted. Microwave additional 30 seconds if stirring does not encourage them to complete melting process.
Add 2 tablespoon of melted chocolate to each cup, tipping slightly to build a chocolate wall in each cup. You should have a bit of chocolate left beyond 2 tablespoon per cup so just disburse that equally among the cups.
Refrigerate the pan while you make the filling.
Make the cups : Inner filling
Blend the coconut flour, cacao powder, date paste, chia seed mixture, nut butter and salt until creamy. If it seems to dry, add a bit of plant milk, a few tablespoons at most. If the mixture is still too dry, perhaps your nut butter has less oil than needed so add 2 tablespoon at most of melted coconut oil.
Spoon the final filling into the hardened chocolate shells, and re-refrigerate while you prepare the final chocolate top.
Repeat the process to melt the remaining half of the chocolate chips and 2 tbsps of coconut oil. Microwave one minute, stir vigorously until all chips are melted. Microwave additional 30 seconds if stirring does not encourage them to complete melting process.
Spoon the melted chocolate onto the top of each cup.Use a vegetable peeler to cut shards of chocolate off a dark chocolate bar. Sprinkle those on top of each cup.
Set the cups back into the refrigerator until the top is hard. Store in an airtight container for about 3 days.