No-Bake Date and Cashew Chocolate Muffins

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### Instructions

#### Step 1: Prepare the Base
1. In a food processor, blend the cashews until they form a coarse crumb. Avoid over-processing; you don’t want cashew butter.
2. Add the soaked dates, cocoa powder, sea salt, and vanilla extract. Blend until the mixture forms a sticky dough. If the mixture is too dry, add a teaspoon of water at a time until it comes together.

#### Step 2: Shape the Muffins
1. Divide the dough into 6-8 portions, depending on your preferred size.
2. Press each portion into a silicone muffin mold or shape them into small rounds with your hands.

#### Step 3: Add Garnishes (Optional)
1. Sprinkle shredded coconut, chopped nuts, or even a drizzle of melted dark chocolate on top for extra flavor and texture.

#### Step 4: Chill
1. Place the muffin molds or shaped rounds in the refrigerator for at least 30 minutes to firm up.

#### Step 5: Serve and Enjoy
1. Pop the muffins out of the molds and enjoy immediately, or store them in an airtight container in the fridge for up to a week.

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### Tips for Success

1. **Choose Soft Dates**: Medjool dates work best for their natural sweetness and moist texture. If your dates are dry, soak them a bit longer.
2. **Don’t Overprocess**: Blending the cashews too much can result in an oily texture. Aim for a crumbly consistency.
3. **Customize to Taste**: Add a pinch of cinnamon, a handful of mini chocolate chips, or a tablespoon of nut butter for variation.

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### Why These Muffins Are a Winner

These No-Bake Date and Cashew Chocolate Muffins are proof that healthy can be delicious. They’re a fantastic option for those on a plant-based, gluten-free, or refined sugar-free diet, but their indulgent taste ensures they’ll be loved by everyone.

Make a batch today and experience how effortlessly easy and satisfying no-bake desserts can be!