Pour boiling water over the dates and leave to soak for at least 15 minutes.
Rinse the semolina and place in a pot of water. Cook (actually broil) with a pinch of salt.
Drain the dates and blitz the ingredients for the filling except the flour. Finally, stir in the flour and knead the mixture with your hands.
Pat out the bottoms and edges of the indentations in the muffin tin, kneading the mixture evenly.
Add the coffee, erythrol and vanilla bean to the cooked porridge. Blend to a smooth paste while the porridge is hot, adding coconut milk a little at a time in enough to get a fairly thick consistency, but one that you can blitz easily.
Spoon the filling into the prepared bottoms, decorate the top and place in the fridge for two hours. Store in the fridge.
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Do not use sharp objects that could damage the surface.
Grease the inner surface before use.
Wash and dry after use.
Avoid sudden changes in temperature.
Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.