- Date sweetened chocolate:
- 100g very soft pitted dates
- 85g cocoa butter
- 50g raw cocoa powder
- seeds scraped from ½ a vanilla bean (optional)
- pinch of sea salt (optional)
- Honey sweetened chocolate:
- 100g cocoa butter
- 100g raw cocoa powder
- 80g local organic honey, optionally raw
- seeds scraped from ½ a vanilla bean (optional)
- ½ tsp chipotle powder (optional)
- fleur de sel and chilli flakes for sprinkling (optional)
instructions
- Line a loaf pan (narrow, if possible) with parchment paper and set aside.
- In the bowl of a food processor, pulse the dates a few times and then run the food processor until they are very pureed - my dates always form a ball at this stage.
- Melt the cocoa butter over a double boiler, or a heat-proof bowl over boiling water (or, real talk, I've melted my cocoa butter in the microwave and it works just fine).
- Add the melted cocoa butter, cocoa powder, vanilla, and sea salt to the dates, and run the food processor until everything is well combined and very smooth.
- Pour the chocolate mixture into the prepared loaf pan.
- Sprinkle with any toppings you like, and set in the fridge to chill.
- Once the chocolate is set you can let it sit at room temperature, and use a sharp knife to slice it into little bars. Store at room temperature or in the fridge.
- For the Honey Sweetened Chocolate:
- Line a loaf pan (narrow, if possible) with parchment paper and set aside.
- Melt the cocoa butter and honey together over a double boiler, or a heat-proof bowl over boiling water (or, real talk, I've melted my cocoa butter in the microwave and it works just fine).
- Whisk in the cocoa powder, vanilla, and any mix-ins like chipotle powder.
- Pour the chocolate mixture into the prepared loaf pan.
- Sprinkle with any toppings you like, and set in the fridge to chill.
- Once the chocolate is set you can let it sit at room temperature, and use a sharp knife to slice it into little bars.
- Store at room temperature or in the fridge.
