METHOD

• LEAVE DATES TO SOAK IN HOT WATER FOR 30-60MINS, DRAIN BEFORE USING

• PROCESS WALNUTS AND COCONUT UNTIL BROKEN DOWN, THEN ADD IN DATES AND COCONUT OIL AND PROCESS UNTIL A DOUGH FORMS (MIXTURE SHOULD STICK TOGETHER WHEN YOU SQUEEZE SOME BETWEEN FINGERTIPS)

• PRESS INTO A LINED LOAF PAN ( I USED A SILICONE LOAF PAN) AND FREEZER FOR 30 MINUTES TO FIRM UP A LITTLE, REMOVE FROM FREEZER AND SLICE INTO BARS/PIECES AND THEN POP BACK INTO THE FREEZER

• ONCE SET, PLACE ONTO A LINED TRAY

• MELT THE CACAO BUTTER AND COCONUT OIL AND WHISK UNTIL SMOOTH, WHISK IN THE MAPLE SYRUP THEN THE CACAO POWDER

• DIP THE BARS INTO THE CHOCOLATE AND PLACE BACK ONTO THE LINED TRAY AND POP INTO THE FREEZER FOR A FEW MINUTES TO SET THE CHOCOLATE

• DIP INTO THE CHOCOLATE A SECOND TIME, AND POP BACK INTO THE FREEZER TO SET

• STORE IN THE FRIDGE OR FREEZER

NOTES

– YOU COULD JUST MELT DARK CHOCOLATE INSTEAD OF MAKING CHOCOLATE

– CACAO BUTTER CAN BE FOUND IN HEALTH FOOD STORES AND SOME FRUIT SHOPS, AND SOMETIMES IN ALDI! YOU COULD JUST USE COCONUT OIL, BUT CACAO BUTTER IS A LITTLE CREAMIER