Cocoa Date Fudge Bites
makes about 8 bites
Ingredients
for the bites: 200g medjool dates (about 11)
1/3 cup (70g) cocoa powder
1/3 cup (45g) cashew nuts
1/4 tsp vanilla powder
pinch salt
for the chocolate coating: 1/3 cup (70g) cocoa powder
5 tbsp cocoa butter
4 tbsp tianas cooking coconut butter
30 ml (3 tbsp) maple syrup
pinch salt
Method
Firstly, make the bites. Add the dates, cocoa powder, cashews, salt and vanilla into a strong blender/food processor. I used my Froothie Optimum G2.1 Blender. Blitz the ingredients together until they have broken down into a smooth, fudgy consistency. I pulsed my blender on speed 8 for about 20 seconds.
When this is done, remove the mixture from your blender and place it onto a plate. Then, press the mixture into about 8 balls and move them into the freezer to cool.
Next, make the chocolate. Add the cocoa butter and coconut butter into a pan and place it onto a low-medium heat. Stir it together until it has melted. Then, add in the cocoa powder, vanilla and salt. Stir together until it’s smooth. When this is done, remove it from the heat and stir in the maple syrup until it has mixed in with the other ingredients. Then, set the chocolate aside to cool briefly.
Now, remove the fudge bites from the freezer. Dip and coat each one in a layer of chocolate, before placing them back onto the plate. Then, move them back into the freezer to set for about 15 minutes. In the meantime, place the chocolate somewhere warm so that it doesn’t set. When 15 minutes has passed, remove the bites from the freezer and coat them in another layer of chocolate. Then, place them back into the freezer for another 15 minutes.
When the bites have been in the freezer for 15 minutes, remove them and drizzle them with the last remaining amount of chocolate to decorate. You can also top them with some cacao nibs to finish. When this is done, place them back in the freezer for 10 minutes or so to set. Then, remove them from the freezer, allow them to soften, and serve. Store them in the fridge between servings.
