Salted Maple Caramel Coconut Chocolates
Ingredients
- 275 g pitted medjool dates
- 1 ½ tsp pure vanilla extract
- 2 tbsp natural cashew butter
- splash of maple syrup (or extract)
- pinch or two sea salt
- finely shredded coconut
- dark chocolate
Instructions
- Boil some water and pour over pitted medjool dates. Let them soak for ten minutes.
- Drain the water.
- Add the dates to a high speed blender/food processor and add 1.5 tsp vanilla extract, 2 tbsp cashew butter, pinch or two of sea salt, and a splash of maple syrup or extract.
- Mix until completely smooth, add a bit of water if needed to get it mixing. Mix in the desired amount of finely shredded coconut. Let cool.
- Melt dark chocolate and add a bit to each pumpkin form, then plop in about a tsp or so of the date caramel! Then add more chocolate to each form so the date caramel is covered by chocolate.
- Let the chocolate set in the fridge or freezer before enjoying!
- Store any leftovers in an airtight container in the fridge or freezer.