Makes 1 cup of date caramel and 8 pieces.

Time: 30 mins

Ingredients

• 1 cup soaked dates

• ½ cup full fat coconut milk

• ¼ teaspoon salt

• 1 ¼ tablespoons coconut oil

• 1 cup vegan chocolate chips (dark morsels)

• ¼ cup chopped almonds

Method

1. Strain dates and place them in a high powered blender or food processor. Then add milk

and salt. Blend well until creamy smooth caramel remains. Set Aside.

2. Prepare 8 cupcake liners.

3. Melt coconut oil in a small pot over low heat. Proceed to add chocolate chips and stir

vigorously until melted to prevent burning. Once melted, set aside.

4. Fill each of the cupcake liners with 2 tablespoons of melted chocolate. Using a spoon,

coat the sides of the liners halfway up to their rims. Transfer and freeze for 3 minutes.

5. Remove from freezer and fill with 1 tablespoon of date caramel each. Add a few

chopped almonds. Cover with remaining chocolate from pot and transfer to refrigerator to sit for an additional 15 minutes before removing from molds.