Go Back
Print

Prep Time 2 hours
Total Time 2 hours
Servings 10
Author Sara

Ingredients

  • Filling:
  • 1/2 cup coconut cream or real whipping cream I use this coconut milk to make the cream
  • 1/3 cup chocolate chips melted in a double boiler
  • 1/2 cup soft pitted dates
  • 1 teaspoon vanilla extract
  • Chocolate Coating:
  • 2 cups chocolate chips melted in a double boiler
  • Note: To get coconut cream refrigerate one can of coconut milk overnight, open the can and scrape off the cream that settled to the top, drain off the coconut milk.

Instructions

  1. With a whisk or a mixer with a whisk attachment, whip the coconut cream or real whipped cream to form soft peaks.
  2. Fold in the melted 1/3 cup chocolate chips until incorporated.
  3. Line a small pan with parchment paper.
  4. Pour in the cream mixture and spread out evenly.
  5. Allow to set in the freezer for a couple of hours.
  6. In a blender, puree the dates and vanilla extract with 2 tablespoons of water until a paste forms. Add 1-2 more tablespoons of water as needed. Keep the mixture thick like caramel.
  7. Spread the date paste over the top of the chocolate cream.
  8. Cut into rectangles (8-10 depending on the size)
  9. Keep in the freezer until ready to dip the chocolate.
  10. Melt the remaining 2 cups of chocolate.
  11. Put the bars on a lined sheet or dish (something that will fit in your freezer or fridge).
  12. Pour a couple tablespoons of chocolate over each bar to coat. Once set, coat the bottom of the bar.
  13. Place the bars in the fridge or freezer to finish setting.
  14. Store in the fridge or freezer in an airtight container.