Ingredients:
1 cup medjool dates (the softer the better)
2 tbsp tahini
6 tbsp almond milk (you can likely use coconut cream or soy milk or even the water you use to plump up the dates)
1 tbsp maple syrup
1 tsp vanilla
1/2 tsp sea salt plus additional to sprinkle on top
2 cups semisweet chocolate chips
2 tbsp honey
Directions:
Prepare muffin tins with liners – this recipe yielded 12 regular and 12 small chocolates. I imagine that it would make 15-16 regular sized chocolates.
Cover dates with warm water and allow to sit for at least 10 minutes to plump up.
In a food processor, process dates, tahini, milk, maple syrup, vanilla and sea salt. Use a rubber spatula to push down mixture that goes up the sides. Keep processing until smooth and creamy – this may take a few minutes.
In the meantime, place chocolate in a heat safe bowl. Place bowl over pot filled with about 1-2 inches of water (water should not touch bottom of bowl). Melt chocolate by bringing water in pot to a simmer. (Don’t allow chocolate to get wet!)
Once chocolate is smooth and melted, remove from heat and mix in honey.
Spread about 1 tbsp of chocolate mixture at the bottom of each muffin cup. Next, drop approximately 1/2 tbsp of date caramel into the center of the chocolate.
Top each with 1 tbsp of chocolate. Give the pan a gentle shake to try to even out the chocolate.
Sprinkle a drop of sea salt (preferably coarse) over each chocolate.
Refrigerate until set.
This can be stored in an airtight container on the counter. I’m fairly certain it’ll freeze well (although I never tried).
Erin Eats 