GUILT FREE CHOCOLATE

• 1 cup melted cacao butter, you can replace the cacao butter with coconut oil, but the chocolate will melt much faster and should be served from the freezer.
• ½ cup cacao powder
• 5 jumbo dates
• ¼ cup coconut sugar
• 4-6 tbsp. almond butter (optional)
• 1 tsp vanilla extract
• A big pinch of salt

Directions

1. Melt cacao butter in a double boiler or liquefy by placing cacao butter in a jar and putting into boiling water.
2. Combine all ingredients except for cacao, into a high-speed blender and blend on low to combine, then blend on high until completely smooth.
3. Slowly add cacao powder.
4. Pour the mixture into chocolate molds or into a parchment paper lined glass or any baking dish. The size should be approx. 8-10 inches.
5. You can slightly toast 1 cup of any nuts or mix a variety of nuts and spread out on baking dish and pour the chocolate over it or you can use dried fruits or mix fruits and nuts.
6. Refrigerate for at least 4 hours or freeze for at least 2 hours before cutting or popping out of molds. I usually break it apart like chocolate barks
7. Cut into squares or any shape you like.
8. Store in the refrigerator or freezer.
9. Yields about 16 chocolate molds.

          Enjoy the perfect chocolate bar for snacking!