I shared this recipe on a little segment on WTNH 8 Good Morning Connecticut! If you haven’t checked that out yet, you can see it →here ←and come on back to make the recipe.
This is a super easy recipe with simple ingredients and instructions! Every single ingredient in these little delights is a completely natural food with qualities that, when taken in balance, can nourish the body and functions of it ~ As opposed to depleting the body of important nutrients as would the equivalent made with conventional refined sugar and ingredients. There is a long list of health benefits associated with each ingredient!
So indulge and enjoy! 🙂
Equipment:
Mini cupcake pan and liners OR a baking pan and wax paper;
A mixing bowl;
Blender or Food processor
Directions:
Begin by making your chocolate, placing in the freezer to harden, and then making the date caramel… (Don’t worry I tell you how just below…)
The higher quality ingredients you buy, (all organic) the more delicious and satisfying these treats will be… It really is worth it because this is the whole reason to make these in the first place. It costs a little extra but costs a lot less than it does to actually end up eating yourself sick (which is what we have going on in our culture, my beloved friends!) Also, with high quality ingredients, you might not be compelled to eat as much as you might with “regular” candy that is full of “empty” calories, in other words; devoid of nutritional value… These yummy morsels are jam packed and nutrient dense. However no promises you won’t want to keep eating them because they are at least just as good or better than their conventional grocery store counterparts, and decadent little guys at that! 
Raw Cacao Chocolate
Ingredients:
Raw Cacao Powder
Virgin Coconut Oil
Raw Honey
Pinch pink or sea salt
In a bowl, mix roughly ½ cup coconut oil, 1-2tbs raw cacao powder, 1tsp or so of raw honey, and a small pinch of salt until it is all combined and the flavors are balanced to your liking. This is a creative process so taste it and have fun! You can enjoy this mixture on its own … But for this recipe, try to save it so you can add the date caramel! 🙂
In either your baking pan lined with wax paper, or in the mini cupcake liners, fill the bottom with a ¼ of an inch or so on the bottom. If your coconut oil is solid, place in metal bowl or pot and stir continuously over very low heat until it liquifies. It will only take a few moments. Then it will be easy to pour!
Place the baking pan in the freezer so the chocolate can harden.
Meanwhile, make the date caramel!
Date Caramel
Ingredients:
18 or so Mejdool dates soaked in water for an hour
⅛-¼ cup cashews soaked in water for a few hours
1 tsp vanilla extract (or paste if you’re feeling extra fancy!)
2 tbs coconut oil
(Add a tiny bit of salt if you want it to be “salted caramel”!)
Directions: Place all ingredients in the blender, without the water the dates and cashews soaked in. Add just enough water if it is needed to help the blender move, but try to keep it on the thick side.
Now scoop out your date caramel and place in a bowl. Either create a layer of caramel on top of your bottom layer of chocoloate that should be solid now – and place back in the freezer… OR place small globs of caramel in the cupcake liners, leaving space around the glob so its not touching the liner. Next, pour more of the melted chocolate mixture to cover the globs. Feel free to add anything else you’d like, such as a small dollop of almond butter, coconut, cacao nibs, goji berries, dried blueberries, or anything you feel inspired to. Place the cups back in the freezer until hard – at least 30 minutes or so. Sprinkle a bit of salt on top and gobble them up!
Injoy!
Xo,
Haley
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