Chocolate Chip OREO® Cream Cheese Muffins

Place your dates into a bowl and pour over boiling water, soak the dates for around 30 minutes, until soft.

Once soft, squeeze any excess water out and place into a food processer.

Blend until the dates have broken down.

Add the remaining ingredients to the food processor and blend until everything has come together.

In a muffin tray, line with greaseproof paper and place 2tbsp of the mixture into each one.

Bake at 170 ºC for 35 minutes. Once cooked, leave to cool in the tray.

In a large bowl, using a stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the powdered sweetener and vanilla paste. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting to be a little thicker, add an extra 50g-75 g of the icing sugar. Once mixed, add to a piping bag and store in the fridge till needed.

To assemble, place one of your muffins onto your worktop and using the piping bag with a small nozzle of your choice, pipe the icing in a circular motion.

Add 1 tsp of the crushed OREOs on top of each muffin to add texture.