These really hit the spot when you fancy a bite of something sweet.
If you can’t find cacao butter, you can double the amount of coconut oil and use that instead, although the chocolates will be more oily.
Use organic ingredients and cold pressed coconut oil where possible.
Makes 2 x 12 cube ice trays.
65g Raw cacao butter
65g Coconut oil + 2 tsp for greasing
3 tsp Cinnamon powder
2 tbsp Raw cacao powder
2 tbsp Rice malt syrup (fructose free) or date syrup
4 Medjool dates
1/2 cup (120ml )
Grease the ice tray with a little coconut oil.
Chop the dates into small pieces.
Pulse the dates for a minute or two until a paste forms. Set aside.
Melt the cacao butter in a double boiler (put in a glass bowl, placed over a pan of boiling water). Add the coconut oil when most of the cacao butter has melted in the double boiler.
Add the cacao powder, cinnamon power and rice malt or date syrup to the melted coconut oil and cacao butter, stirring until combined. You can try one of two things next…
Option 1: Let the mixture cool in the bowl for about 10 minutes until thickened slightly, then add the pulsed dates to the bowl and mix together. Once combined, spoon the mixture into an ice cube try, put in the freezer for an hour or until hardened.
Option 2: Spoon the chocolate mix into the ice cube tray, only filling each cube half full. Leave enough room to add the dates later. Place the tray in the freezer, for 45 minutes. Take out the tray and pack the date mixture on top of the chocolates, pop back in the freezer for an hour or until hardened.
Store in the freezer for up to a month and enjoy!