Mango And Chocolate Cups

When I´ve made this recipe for the first time, I was suprised that it is that good. The combination of  sweet mango ice cream, sticky date base and dark chocolate is my personal dessert heaven! Fruity and chocolaty at the same time – that´s all I wish for!

Servings: 11 cups 
Cooking time: 30 minutes                             Total time: 2h 30 minutes 

You need for the
...base:
30g oats
30g almonds
20g shredded coconut
90g Medjool dates
½ tsp vanilla
A pinch of salt

...mango filling:
1 ripe mango

...top:
80g chocolate
30g almond butter

How to make:
1. Start by making the base. Put oats, almonds, shredded coconut, a pinch of salt and vanilla in your mixer and blend shortly, so that we still have visible almond pieces. Then add Medjool dates without the pits. If your mixer doesn´t has a lot of power, I can recommend to soak the dates before. They can be a bit hard and then the dough doesn´t get like it should be.
2. Take out your cupcake cups and press on the same amount of base in all of the eleven cups.
3. Next make the mango filling. Wash and peel your mango and cut it into smaller cubes. Add it to your mixer and blend. Take the filling and put it onto the cups: again the same amount of mango filling for every cup.
4. Melt your chocolate with almond butter and pour it over your cups. Then take all your cups and put them for at least 2-3 hours in your freezer. Before, you want to eat them, let them a bit thaw, but not too much!
5. Enjoy!