To make chocolate:
8 Tablespoons of coconut oil
6 Tablespoons of raw cacao powder
5 Tablespoons of maple syrup
2 big pinches of Maldon sea salt
Date Caramel Sauce:
7 medjool dates
1 teaspoon coconut oil
1/2 cup to 3/4 cup warm water
1/4 teaspoon pink Himalayan sea salt
1/4 teaspoon vanilla or 1 vanilla bean, scoop out seeds and paste
For Date caramel sauce, follow my recipe here.
About 1/2 cup of lightly toasted walnuts
About 1 teaspoon Matcha tea for dusting
Maldon sea salt to put a pinch on every cup
Makes about 12 bite size cups in the mini muffin mold. Be careful since there is no refined sugar or binders, once the chocolates are taken out of the fridge they will melt quickly. Caramel sauce will be little oozy, so eat with a spoon or get messy with your fingers!
To make the Cacao Walnut Date cups melt coconut oil on a low heat in a sauce pan.
Add cacao powder and mix into melted coconut oil, be careful not to cook on to high of heat. You can scorch the cacao powder and it will leave a bitter taste to the chocolate.
Then add maple syrup and sea salt and whisk until well integrated. Set aside.
After you blend ingredients for the Date caramel sauce, set aside into a small bowl. Use any type of mold you would like, come up with your own idea! I happened to have a mini muffin tin, but no paper cups. So, I used parchment paper. I cut the parchment paper into a long strip and then cut 3 squares out of that long piece. Then, I pressed parchment paper into the mini muffin rounds and molded it into the shape. I then cut the parchment paper in a circular pattern and trimmed the excess off.
Put walnuts in paper cups you have made in each mini muffin mold, about 3 to 4 pieces. Depending on how big you want pieces, I crushed them to make into more bite size pieces. Then, it’s just about layering. Pour your chocolate over the walnuts, about a 1/4 ways up the mini muffin mold. Then add a small spoonful of the date caramel sauce. Next, finish with the rest of the chocolate. So essentially you have created 4 layers. Walnuts first for a base, chocolate, caramel and finish lastly with the chocolate again. Put mini muffin tin into refrigerator and chill for 2 hours. Once hardened, take out of mini muffin tin and put into an air tight glass container and store in refrigerator. They should last for 4 to 5 days, that is if you don’t eat them all first!