2 cup dates
3/4 cup melted coconut butter
1 cup unsweetened cacao powder
1/4 cup homemade almond butter (or any another nut-butter)
1/2 – 1 cup dairy-free milk or water
2 tsp vanilla essence
1/2 tsp cinnamon
1/8 teaspoon salt
Optional filling:
any kind of chopped nuts
dried fruit (such as raisins, chopped apricot or blueberries)
unsweetened shredded coconut
brown rice cakes, crushed into small pieces (try this out, it is really delicious!)
Directions:
1. To make the chocolate, combine all the ingredients in a food processor and pulse until completely smooth. Start using 1/2 cup liquid, and see whether you need to add in more or not. See the picture below for an idea of how the consistency should be like. It will be nowhere as smooth as regular melted chocolate! I think I ended up using about 1 cup of almond milk, but you can use any other kind of dairy-free milk or even water.
2. Now stir in whatever optional filling ingredients you want. I have listed above my favorites, so feel free to choose from either on of those. You can even leave it plain if you wish. Here I used chopped hazelnuts and raisins.
3. Wrap a medium-sized pan in plastic foil, and pour in the chocolate. Flatten it with spatula to get it as smooth as possible.
4. Place it in the freezer and allow it to sit for at least 4 hours, preferably overnight. When it has hardened properly, remove it from the pan and chop it into medium sized chunks. Place them all back into the pan (still with the plastic foil underneath) and store in the freezer. If you are serving it right away this will not be necessary.....
I recommend leaving it in the freezer
overnight, but it can be eaten after about 4 hours. I also added in a
combination of chopped hazelnuts and raisins, which is by far my
favorite. Another version I love is to stir in roughly chopped brown
rice cakes, which gives the chocolate a fluffy and slightly
crunchy
texture."Credit (see more @ GFVG)