3 tbsprice malt syrup(if possible, don't substitute this out as it helps achieve ultimate chewiness; but you could sub in maple syrup or honey if absolutely necessary)
3tbspcoconut oil, melted and cooled
2tspvanilla extract or vanilla paste
Put Step 1 ingredients into a food processor and blitz until ground and the mixture starts to bunch up.
Add Step 2 ingredients into the food processor and blitz until a paste forms (you are basically making a very easy - and not yet terribly smooth - nut butter).
Add Step 3 ingredients into the food processor and blitz until the dates are incorporated but still chunky.
Add Step 4 into the food processor and blitz until well incorporated and the mixture looks glossy, chocolatey and delicious.
Place heaped tsp size balls of the chocolatey mixture into a silicone mini muffin pan and flatten down, if desired.
Place in your freezer (silicon pan and all) for at least a couple of hours, but ideally overnight.
Once frozen, you can peel them out of the silicon pan and place into a storage container.
Store your chewy chocolates in your freezer and eat them right out of the freezer, no defrosting required!
This recipe makes approximately 18 to 24 chocolates, depending on the size of our silicon muffin tin, how much you fill it and how much you end up eating during the making of this recipe (because trust me, the fresh chocolate mixture tastes absolutely wonderful).
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(c) 2019 – copyright Once a Foodie. All rights reserved.
(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.