Ingredients
You want a 1:2 ratio of nuts to medjool dates
I used 1 cup of almonds to 2 cups medjool dates
100g 70% chocolate
1 tsp coconut oil (optional)
Method
Add the nuts to the food processor and blend until it starts to create a nut butter then add the medjool dates
Blend until a creamy texture forms
Using a ban marie, melt the dark chocolate with the tsp of coconut oil
Take a tbsp of the blended caramel texture and roll into balls then dip into the melted chocolate
Repeat until all of the balls are covered
Place on plate then pop them to set in the fridge
These can live outside of the fridge for the centre to remain 'gooey' however they can be stored in the fridge if it's a little warm in your kitchen.
Simple tip to make a caramel / fudge texture:
•Soaked your nuts for 30 minutes or overnight to make them extra creamy nuts
•Pick the the juiciest medjool dates you can find
•Don't be tempted to take them out of the food processor to early, you want a creamy texture which might take 5+ minutes
•Wet your hands to help roll into balls without sticking to your fingers
