- Prep Time: 15 minutes
- Total Time: 15 minutes (+40 minutes chilling time)
- Serves: 8 (makes 16 squares)
- Skill level: Beginner
- Dairy-Free, Egg-Free, Vegan
Ingredients
- 12 Medjool dates, pitted
- 1 cup natural peanut butter
- 1/4 cup Ripple Chocolate
- 2 tbsp cocoa powder
- 1/2 cup vegan chocolate chips
- 1 tbsp coconut oil
- Pinch flaked sea salt
Directions
- In food processor, process dates, peanut butter, Ripple Chocolate and cocoa powder until mixture forms a ball.
- Press into 8-inch square metal baking pan lined with plastic wrap; freeze for at least 30 minutes or until firm.
- Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate chips with coconut oil.
- Remove squares from freezer and spread chocolate over top, working quickly so chocolate doesn’t set before it is spread.
- Cut into 16 squares. Sprinkle with sea salt and refrigerate until chocolate is firm.
Tips
– If additional sweetness if desired, add 1 to 2 tbsp honey to mixture.