100g Organic Medjool Dates (Pitted)
500g Raw Dark Chocolate
250g Organic Peanut/Almond Butter
1tsp Hymilain Sea Salt
Step 1. Melt 450g of Chocolate in a Bain Marie to a max temperature of 45 Degrees C.
Step 2. Temper Chocolate by adding the additional Chocolate and allowing to cool down to 32 Degrees C
Step 3. Pour chocolate into mold and allow to sit for 30-60 seconds to allow a coating around the inside of the mold.
Step 4. Tip the remaining chocolate back into your bowl and allow the chocolate in the mold to set.
Step 5. In the mean time, blend the date and the peanut/almond butter and then add approx 150g of tempered chocolate and blend a little more.
Step 6. Put mixture into a piping bag or freezer bag with the tip cut off and pipe into the chocolate shells.
Step 7. Pour more chocolate on top of the filled shells and allow to set in the fridge for 15 mintues.
Step 8. Tip out and enjoy.