(Image borrowed from mynewroots.blogspot.com)
4-6 large Medjool dates (depending on desired portion size)
4 Tbsp coconut butter
2-3 Tbsp raw cacao powder
½ an extremely ripe banana
1 Tbsp coconut nectar or raw agave nectar
Pinch of Himalayan pink salt or sea salt
Optional: ¼ tsp cinnamon
Optional: raw cacao nibs, sesame seeds, shredded coconut
This little treat was thoroughly inspired by “Chocolate Covered Katie.”
I bought some beautiful Medjool dates from the farmer’s market this weekend (shout out to Oasis Date Gardens). Their dates are super soft and caramel-sweet—I think I’m going to order more from them online. I bought them with the intention of using them for any number of different raw desserts on my to-do list… but this idea came to me this morning, and I just couldn’t resist.
Blend together filling ingredients, either with a food processor, blender, or mashing very well with a fork. You may have to slightly melt the coconut butter. If so, place it in a bowl, and put that bowl in another bowl filled with hot water. Only allow it to melt slightly. You can also add the optional cinnamon for a bit of spice, and the cacao nibs, sesame seeds, or shredded coconut as mix-ins.
Pit dates: Rather than splitting in half, take a sharp knife and poke a hole in the top of each date. Use a pair of tweezers (or something similar) to gently pull out the pits, and fill dates with fudge. Place them in the fridge to set.
Take a bite, and indulge in the fudgy goodness.