Dates are one of those foods that make you wonder how on earth something natural can literally taste like candy. They’re full of magnesium and potassium, perfect for after a sweaty yoga session. They’re also rich in fiber and can aid weight loss by flushing out toxins and regulating blood sugar levels. However, even natural sugars add up, so be mindful of your slices, especially my Kaphas!
SERVES 16
1 cup pitted Medjool dates, soaked 1 hour and drained
1⁄2 cup tahini
2 tbsp coconut oil
1⁄2 tsp cinnamon
1⁄2 tsp ground cardamom (optional)
1⁄2 tsp ground vanilla bean (optional)
1⁄4 tsp ashwagandha powder (optional)
1⁄8 tsp sea salt or other finishing salt
3 tbsp coconut oil
3 tbsp cacao powder
8–12 drops liquid monk fruit sweetener
1 To make the caramel, combine all ingredients in a food processor or high-powered blender. Blend until a smooth, creamy paste forms, scraping down the sides as needed.
2 Line a 6 × 6in container with parchment paper. Transfer the paste to the container and press it down evenly. Place in freezer while you prepare the chocolate coating.
3 To make the chocolate coating, in a small saucepan over low heat, melt the coconut oil. Stir in the cacao powder and monk fruit sweetener until well combined.
4 Drizzle the cacao mixture over the caramel and sprinkle with salt. Freeze until firm, about 1 hour. Remove from the pan and cut into slices with a sharp knife.