Blissful Cacao and Almond Medjool Dates with Sea Salt

If you're looking for a decadent yet health-inspired mouth explosion, this is where you'll find it! Indulge in this divine harmony of flavours combining ceremonial cacao, almond butter, medjool dates and sea salt.  These delicious bites are not just a snack, they're a journey into pure bliss! 

If you're yet to discover the wonder that is ceremonial cacao, you can read lots more about it in my article here, which includes the benefits of this divine cacao and a bundle of recipes too. 

Onto the recipe! Let's start with some recipe notes to ensure your success! 

• Be very careful not to let any water near the cacao when it is melting as this will alter the texture and you won't be able to be dip the dates in.
• Take it off the heat as soon as it is completely melted - I made the mistake of leaving it for a bit too long and it started changing texture and turning thick, so I had to start again. Should this happen to you, do what I did and pop that first attempt in a jar in the fridge - it'll make a mighty fine hot choc in the coming days.
• If its warm where you are, or your almond butter is really runny, put the almond butter into your dates and then into the fridge so it firms up before you dip into the melted chocolate. 
• Note - the choc will be thick and dark, so they are not for the faint hearted!

Makes 6

80 grams ceremonial cacao, grated or chopped
2 tablespoons maple syrup
6 teaspoons almond butter
2 teaspoons coconut oil
6 medjool dates, pitted
Sea salt

Line a small plate with baking paper.

Place the cacao, oil and maple syrup in a small glass bowl and sit it over gently simmering water in a saucepan. Again - be very careful not to let any water into the bowl. 

Whilst it is melting, place a teaspoon of almond butter into the pit of each medjool date. Then, as soon as the cacao mixture is melted and runny, remove it from the heat. 

Gently dip each filled date into the chocolate until it is fully coated and place them onto the baking paper. Once you've completed all 6, sprinkle with sea salt and if you have them available, some dried rose petals. 

Store in the fridge in an airtight container. 

Thank you so much to Paula from Wild Craft Tasmania for sharing this delicious recipe. Whilst I have you, do yourself a favour and try these Nutty Ceremonial Cacao Clusters too, they are divine!