This makes a HEAVENLY Chocolate Candy Base for those that don’t want/can’t use honey, agave or other syrups (we don’t tolerate those, but can indulge in medjool dates :) )
This makes a nice thick, smooth chocolate that when frozen to set up keeps its form very well & has a great texture.
And yes, this also makes a wonderful, smooth & creamy icing for raw cakes!
½ cup Cacao Powder (or nibs that you powder in a coffee mill
1 cup Medjool Date Paste , use 3/4 - 1 Cup depending on how sweet you want it.
½ cup Coconut Oil
Put 1 cup of Medjool dates in the blender, barely cover with water & soak for 15-30 mins. Then blend until smooth.
Put in Cacao Powder & continue blending until well combined.
Then add Coconut Oil & blend until the mixture is nice and smooth & all the oil is absorbed.
Add whatever flavorings you desire (essential oils, fresh herbs, fruit, nuts, coconut, nut butter, or just leave plain).
Put individual serving size portions on paper lined tray or in decorative candy cups (mini-muffin cups, etc.) & Freeze for at least an hour to harden.
These can be kept in the fridge or freezer after they set up. They didn’t get too hard in the freezer after being left over night.
Have FUN with it & let me know what variations you come up with! ENJOY!