These are seriously dangerous to have in the house!
A great gluten free bake that is very forgiving.
100g dark chocolate, 70% cocoa solids
125g pitted dates
130g ground almonds
3 egg whites
60g caster sugar
40g melted dark chocolate to decorate
Preheat the oven to 180 degrees centigrade.
Line a 12 hole muffin tray with baking parchment.
In a food processor, blitz the chocolate until you have a light crumb. Tip into a large bowl.
Next, check each and every date for a stone and then blitz them in the food processor until finely chopped too. Tip the dates into the chocolate crumb.
Weigh the ground almonds into the same bowl and then, using your finger tips, break up any big chunks of dates so you have an even mix.
In another large bowl, whisk the egg whites until stiff peaks, add the sugar, a table spoon at a time until all of the sugar is incorporated.
Fold the chocolate mix into the egg white mix and spoon into the prepared tins.
Bake for 20 minutes. Once golden, turn the heat off but leave the bakes in the oven, with the door a jar, to cool completely.
Melt the remaining chocolate and then drizzle over the cool bakes.