Sugar Free/Dairy Free Chocolate

• 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

1. Line a loaf pan (narrow, if possible) with parchment paper and set aside.
2. 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.
3. 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).
4. 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.
5. Pour the chocolate mixture into the prepared loaf pan.
6. Sprinkle with any toppings you like, and set in the fridge to chill.
7. 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.
8. For the Honey Sweetened Chocolate:
9. Line a loaf pan (narrow, if possible) with parchment paper and set aside.
10. 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).
11. Whisk in the cocoa powder, vanilla, and any mix-ins like chipotle powder.
12. Pour the chocolate mixture into the prepared loaf pan.
13. Sprinkle with any toppings you like, and set in the fridge to chill.
14. Once the chocolate is set you can let it sit at room temperature, and use a sharp knife to slice it into little bars.
15. Store at room temperature or in the fridge.