Whole Food Chocolate Candy
12 ounces dark chocolate – 60 – 80% cocoa
1 ½ cups finely chopped dates
½ cup cashew butter*
½ cup almond meal
Outer Coating:
Shredded, toasted coconut
(I used an unsweetened brand and toasted it in a frying pan
with a tablespoon of coconut oil and 2 tablespoons of maple syrup.)
1. Put the chocolate and dates into a slow cooker on low. The chocolate
melts fairly quickly. When it is melted enough to stir easily, add the cashew
butter and the almond meal and stir. The mixture should be slightly thick.
2. Drop rounded teaspoons full of the chocolate mixture on a
wax paper and let them cool. The mix should make about 4 dozen candies.
3. When they are cool, but still soft, roll them in the toasted
coconut and place them in a paper liner. These are sold along with the cupcake
liners.
*You can use another kind of nut butter. Macadamia butter is
a little harder to find (and even harder to finance), but it would be good,
too.
