Trail Mix Cups

I got a cookbook called The No-Cook, No-Bake Cookbook from the library in early August as I braced for the heat.  The heat didnt really show up this month (until this past weekend).  I made few things from the cookbook, even though the temps were mild and it rained most days.  These trail mix cups were a highlight. 


Very easy to make (food processor a must) and delicious to eat.  I forgot to buy cashews so used almonds in their place.  Coupled with the almond extract and almond butter, they were very almond-y, which I like.  Next time I make them, I might make them in two batches as the food processor was really full.  I also might try making them in mini-muffin cups.

1 1/4 cup rolled oats
3/4 cup chopped pitted dates
1/2 cup unsalted raw or roasted almonds
1/2 cup unsalted raw or roasted cashews
1/2 cup dried cranberries or cherries
1/3 cup unsalted shelled raw or roasted sunflower seeds
2 T hemp or chia seeds
2 T ground flaxseeds
1/4 tsp sea salt
1/2 cup finely chopped dark chocolate
1/3 cup honey
1/3 cup unsalted almond or peanut butter
Grated zest of 1 orange
1 tsp almond extract

Add the oats, dates, almonds, cashews, cranberries or cherries, sunflower seeds, chia seeds, flexseed, and salt to a food processor and process until the oats and nuts are pulverized.  Add the chocolate, honey, almond or peanut butter, orange zest, and almond extract and process until the mixture clumps together.

Divide the mixture among 12 greased or paper-lined standard-size muffin cups, and press down firmly to pack in the contents.  Place the tray in the freezer for about 30 minutes to harden up.  Unmold the cups and store them in an airtight container in the refrigerator.