by Wendy Bright-Fallon
Inspired by a recipe found in Delicious Living Magazine
Makes 12
For the shape, you can use a mini muffin pan (makes taller cups) or a regular muffin pan (makes thinner cups, pictured).
The beauty of this recipe is that you can switch things up and make them your own:
- Use date paste instead of figs or any kind of thick jam.
- Instead of the Black Pepper EO, add two drops of one of the following essential oils: Cinnamon Bark Vitality, Orange Vitality or Lemon Vitality. ***if you don’t have essential oils, you can use lemon or orange zest.
- For a chocolate twist, simply add a few chips to the middle layer of filling.
Filling
- 1 cup fig jam
- 2 drops Young Living Black Pepper Vitality essential oil (optional)
- Generous pinch of salt
Combine above and set aside.
Crumble
- ¾ cup almonds
- ¾ cup oats
- 2 ½ teaspoon maple sugar (crystals, not syrup)
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 2 Tablespoons coconut oil
- 3 Tablespoons creamy almond butter
In a food processor, grind almonds to a crumble.
Add oats, maple sugar, baking powder, cinnamon and salt and pulse together.
Add coconut oil and almond butter. Pulse until it blends together like a dough. Add a splash of water if needed.
Preheat the oven to 350 degrees.
Lightly grease a 12-cup silicone muffin pan.
Taking half the crumble, press into the cups to create a bottom layer.
Next, layer on the filling.
Top with the remaining crumble. Gently press down.
Bake for 18-20 minutes. The tops should be golden and crisp.
Cool completely before removing.
