Creamy Date Chocolate
1 cup of Medjool dates (pitted and roughly chopped )
1 cup of cacao butter
3 tbsp raw cacao powder
3 tbsp rice syrup (or honey/agave/maple syrup)
2 tbsp almond butter
Quantities listed above should be used as a guideline and tweaked slightly depending on how dark/rich/sweet/creamy you like your chocolate to be.
Gently heat the cacao butter in a glass bowl above a pan of water on the hob. Heat it slowly and do not let it boil. When all the cacao butter has turned to liquid take it off the heat and stir in the rice syrup and almond butter until they are completely dissolved. Continue stirring and sift in the cacao powder slowly to avoid lumps.
Spread the dates on the bottom of whatever you are using as your chocolate mould - I used a baking tray lined with tin foil, but you could use paper muffin cups or a silicone ice-tray if you prefer to make individual chocolates. Give the liquid chocolate one last good stir then pour over the chopped dates. Place in the fridge or freezer until set... Personally I would always say freezer - it sets before the syrup has time to start sinking to the bottom and its ready to eat way quicker. Store in the fridge if you manage not to eat it all in one go....