Found this genius of a recipe here:
200 grams pitted soft Medjool dates (about 11 large)
1/2 tbsp peanut butter (or other nut or seed butter)
pinch of fine grain sea salt
splash of vanilla
scant 1/2 cup dark chocolate chips (or 1 1/2 blocks of baker’s chocolate
1 tsp coconut oil
—Process dates, peanut butter, salt and vanilla until smooth and creamy. Chill for 5-10 minutes in freezer.
—Proceed to make about 18 malteser-sized balls. Chill again while melting chocolate.
—Melt chocolate in a double boiler with coconut oil. Coat chilled ‘caramel’ balls with chocolate and return to freezer. These little beauties are best from the freezer. Rolos are the little guys on the right.
PEANUT BUTTER CUPS!
Have you every read the ingredients of Reese’s Peanut Butter Cups?? Foul. With some left over chocolate from the recipe above I made a couple mini peanut butter goodies from this website:
Recipe is at the bottom of the page. Three ingredients, pure and simple!
Peanut butter cups are in the centre of the photo.
CHOCO ENERGY BALLS!
Sorry, measurements for this one are not precise as I was just throwing things together to use up extra melted chocolate!
2 handfuls almonds
1 handful cashews
5 large medjool dates
1/2 t maca
1-2 T water
—Process all ingredients. Add water last and just enough to make mixture sticky enough to roll in balls.
—Chill in freezer for 5 minutes and coat in melted chocolate.
STORE ALL THE ABOVE CHOCOLATES IN THE FREEZER!