Easter Egg Fudge Cookie Cups

Ingredients

• 1 cup (256g) runny tahini or cashew butter
• 1/2 cup (70g) coconut sugar
• 1/4 cup (50g) cane sugar
• 1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
• 1 tsp vanilla extract
• 1/2 cup (62g) gluten-free flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (80g) mini chocolate chips
• 2-3 tbsp almond milk (as needed)
• 4 oz (113g) unsweetened chocolate, melted
• 1 cup (240g) almond milk
• 8-9 Natural Delights Organic Pitted Medjool Dates (~130g)
• Jordan almonds for the candy “eggs”